Groton, Connecticut

this is WAY better than my old apple crisp recipe. i used 5 granny smith apples and 5 cortland apples. i tossed the apples in the sugar mixture. i also added some nutmeg, and reduced water to 1/4 cup. it was not watery at all, but i think it would have been with the full amount. increased topping to double the amount. the topping was REALLY good. very pleased, thank you!

these werent bad. changed a few things. added 1/4 tsp nutmeg and 1/2 tsp cinnamon to the dry mixture. added 1/2 tsp vanilla to the wet mixture. after mixing together, added 1/4 cup chopped walnuts and 1/4 cup milk chocolate chips. (my husband calls these Chunky Monkey Muffins.) i also added old fashioned oats to the topping. came out nice, cooked on 350 for 25 min, since i made large muffins and wanted them to cook inside and not burn outside.

These were certainly delicious, but I had to jazz it up a little to my own tastes. Like other reviewers have noted, the "filling" mixture as written is soupy and impossible to work with; mine was also a very unappetizing shade of brown from all of the added vanilla. I added 4 ounces (half a package) extra of cream cheese, and then whisked it together; there were a few lumps, but the filling didn't run all over the place. I didn't have any pecans, so I had to improvise: the only nuts I had on hand were macadamia nuts, and truthfully, I think they were more awesome! Great compliment to the pumpkin. As for the pumpkin base itself, I used an entire 16 ounce can of pumpkin, since I didn't want to stick the remaining 1/3 cup in a tupperware container. The pumpkin was spot on, but I doubled the cinnamon and added ginger, allspice and nutmeg to make it spicier, and it was great. With these extras, my second batch of of muffins were outstanding, but without them (more cream cheese, more pumpkin, more spices), it was slightly bland. A great base recipe.