Great basic recipe. We have made these several times and changed them up each time. I use a large jellyroll pan to make thin bars. Make sure not to overcook! Also, followed the advice to soak the milk in warm water to make mixing easier. Great recipe!

Reviewed On: Nov. 3, 2009

Amazing! This was the best apple crisp I have ever had! I made half of the recipe and I am glad I did b/c I can't stop going back for more. I could probably eat the entire pan! Used Jonathan apples from the orchard and made as directed. It was a little watery right out of the oven, but thickened up. This is a keeper!

Reviewed On: Oct. 12, 2009

This was a really good recipe. Will definitely make again. Mine turned out a little soupy. I used Campbell's Pork & Beans. I used turkey bacon for the bacon and a sweet vidalia onion. For the mustard, I used Spicy Brown Mustard. I was surprised it didn't taste mustardy. It was a really good balance! I also didn't have regular brown sugar so I used the Splenda brown sugar blend. The only reason I didn't give it five stars is the fact that is was too soupy for my liking. I will try with a different brand of beans next time to see if that fixes the problem.

Reviewed On: Aug. 12, 2009