WOW!! This was incredible! I mixed the crust ingredients in the food processor because I like the finer texture better. I doubled the recipe and still used a 9x13 pan. I added about 2 tsp cinnamon to the syrup so it was a nice brown color and had a stronger cinnamon flavor. The finished product was SO delicious and smelled wonderful. I've made a lot of apple crisp, but this is my favorite! If you're going to make the recipe as it is written and not double it, please use a smaller pan.

Reviewed On: Nov. 30, 2008

After reading the other reviews, I made this a little differently. I mixed the melted butter and powdered sugar in the food processor, then I poured the vanilla and hot milk (instead of hot water) through the top until it was all blended. The consistency was much smoother, and it was easy to spread and very pretty on top of cookies. The icing still dries nicely, but you will have more time to work with it if you use milk. Delicious on the Mississippi Tea Cakes!

Reviewed On: Nov. 14, 2008

These were good and everyone liked them, but I still prefer the more delicate texture of a lemon bar that has baking powder in the filling, such as "Love the Mama Lemon Bars". This filling was heavier and more dense. Still good, though! I followed gourmetmommy's revisions. The crust was good enough to eat on it's own, but the filling separated from the crust after they cooled and were cut.

Reviewed On: May 22, 2007