I was surprisingly shocked at how good these taste. I did substitute 1/4c of the oil for apple sauce to reduce some of the fat. Also only used scant cup of sugar. I grated my zucchini with the biggest hole setting which I think was a mistake. Next time I'll try it in the food processor so the batter is smoother. Shockingly the batter was super thick and lumpy as others had reviewed and it comes out tasting smooth BUT the top still looked bumpy so it definitely needed the frosting to cover it up. I only used about 3/4 c of powdered sugar for the frosting and it still tasted very sweet. Would definitely make this again for myself, we'll have to see if kids like it tomorrow!

Reviewed On: Mar. 30, 2011

I made this crisp for a huge gathering of 60 people so I used the serving increaser in allrecipes. I followed it exactly and it came out pretty yummy. I did add a little sprinkle of cinnamon and brown sugar over the apples after it was laid out. I made it into two huge pans and it cooked out perfectly at 45 minutes. Some soft, some a little crunch. I used granny smith apples. I would say that this recipe came out well and tasted great but it wasn't ridiculously amazing. It was good for a party but not blow your mind good, hence the 4 stars.

Reviewed On: Nov. 15, 2010

I used brown sugar instead of white, decreased it to 3/4 cup, used 1 cup of apple sauce instead of the oil, left out walnuts and coconuts. I tried them when they came out of oven and didn't like them warm. You really have to wait for them to cool and they taste even better the next day. They're amazingly healthy with this revised recipe and were a major hit at my husband's work.

Reviewed On: Mar. 9, 2010