Reviewed: Jul. 10, 2006

This recipe was really good, my family devoured it up!

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AnnieB

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Reviewed: Feb. 25, 2006

Easy to make. Took it to a potluck and had none left to take home!

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DivaDr7

Cooking Level: Intermediate

Home Town: Beaumont, Texas, USA

Living In: Neuberg-Ravolzhausen, Hessen, Germany

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Reviewed: Nov. 8, 2005

This was very tasty. Everyone liked it. I would have liked it better if the cinnamon was mixed in witht the crumb topping and not sprinkled on top. It gave the appearance of being burnt. Overall, very good though.

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Kristina

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Reviewed: Nov. 1, 2005

Made the apple crisp according to the recipe and found it to be just alright; however, I would not serve it to guests. (didn't love the crumb mixture) It tastes ok and is low fat, but I prefer a more traditional apple crisp.

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dublinireland05

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Oct. 8, 2005

I've looked for a VERY long time for an apple crisp recipe with a crunchy, almost hard crust like we used to get in the school cafeteria. This one comes close. We like it a lot. I used Honeycrisp apples and they were a bit sweet so I cut down on the sugar and also cut the cinnamon in half since we don't like a strong cinnamon flavor. Excellent!

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PAMMY18

Cooking Level: Expert

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Reviewed: Oct. 3, 2005

Easy, quick, great taste! I personally added rasins and walnuts, which enhanced the taste.

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NELLY2

Cooking Level: Expert

Home Town: San Juan, San Juan, Puerto Rico

Living In: Ocala, Florida, USA

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Reviewed: Sep. 24, 2005

This was great! Much better than the one I used to make, and lower fat than any I saw listed. I took the advice of many who reviewed and cut the cinnamon down. I used about 2 teaspoons. I also used half white sugar and half brown sugar. The topping was crunchy and wonderful! However, mine did not fit an 8x8 pan and I had to use a bigger one. Maybe because my apples were dry, I also had to add 1/4 cup of orange juice to moisten mine up a little at the end. The flavor was great and everyone loved it. Thanks, Sande. I will definitely make this again and again.

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TRISHICAT

Cooking Level: Intermediate

Home Town: Martinsville, New Jersey, USA

Living In: Clifton, New Jersey, USA

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Reviewed: Sep. 21, 2005

I thought this was a pretty good recipe, with way too much cinn. Other than that I thought it was pretty good.

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HASGR8BOYZ

Cooking Level: Expert

Home Town: Brantford, Ontario, Canada

Living In: Oromocto, New Brunswick, Canada

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Reviewed: Aug. 29, 2005

The apples were really good, but the crust wasn't. I'd cut down on the cinnimon and put brown sugar.

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surf_skate_love_hate

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Reviewed: Mar. 26, 2005

I thought this was great. I had a lot of pears, so I was looking for an easy way to use them up. I did not change anything on the topping and I thought it was absolutely perfect! Cooked up crispy, and sweet, and was delicious. Thank you!!

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TRISH0041

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Reviewed: Dec. 21, 2004

12/21/04 Tried this Apple Crisp Recipe today! It is the best crisp topping I have ever made. Yes I will cut down on the cinnamon on top also. This goes fantastic with some whipped cream or vanilla ice cream. What a great dessert! Kudos!

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CAROLE618

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Reviewed: Dec. 8, 2004

My advice is to use less cinnamon. My husband & I agreed that the cinnamon was overpowering.

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JBARKER1

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Reviewed: Oct. 14, 2004

This recipe was very easy to make. I too would decrease the amount of cinnamon. All I used cinnamon sugar as a topping and it worked out great. Will make again soon

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SANDYJ

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: North Huntingdon, Pennsylvania, USA

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Reviewed: Sep. 29, 2004

The family loved it! I thought there was a bit too much cinnamon, so next time I will use a bit less and add a touch of sugar to coat the apples before putting on the topping.

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CRYSTALEE1

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Reviewed: Sep. 13, 2004

The flour topping did not turn out at all. It was crunchy and tasteless. My husband and I did not like it and I will not make it again.

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Happytobake

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Reviewed: Sep. 7, 2004

Really great recipe changed the sugar to half brown and half white and the flour to 3/4 flour and 1/4 rolled oats also changed the sugar and cinnamin sprinkle to brown sugar and cinnamin and for alittle spice I also added raisins(1/2 cup) and walnuts(about 3 tablespoons finely chopped). Was a great treat !!! thanks for such a easy recipe!

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CMUCK1

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Reviewed: Aug. 10, 2004

Awesome! I really love this recipe, we have been looking for awhile for a good crisp recipe and finally found one, my husband loved it! I used fresh peaches and made it just as the recipe called for and it turn out great! Will try with apples tomorrow! THanks for the great recipe!

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LILLIE_MILLER

Cooking Level: Intermediate

Home Town: Owatonna, Minnesota, USA

Living In: Austin, Arkansas, USA

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Reviewed: Jul. 21, 2004

absolutely delicious - it came out really good, even though i didnt think the top was going to be crusty. it tastes great warm and can be rewarmed without doing any harm!! thanks

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emmy

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Reviewed: Jan. 24, 2004

Delicious, and a big hit with my husband! The topping was terrific and crunchy, and I'm so excited to finally have found a low-fat apple crisp recipe! I must have had large apples too, because I had to use an 11x13 pan to fit it -- and then I found that 1 Tbs of butter wasn't really enough to drizzle, so I sprayed the top with Pam to moisten before putting in the oven. I used 1/4 cup of oats and 3/4 cup flour for the topping, which was terrific. Next time I might also try reducing the sugar in the topping to 3/4 cup, as it was a touch too sweet for my taste (although my husband said to keep it exactly as it is!). I used brown sugar for the final topping, which gave it nice color, and I found that 45 mins was plenty long to bake it. Helpful hint for mixing the egg into the flour: use a fork and it'll crumble evenly. Thanks for the recipe!

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THERESA_M

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Reviewed: Oct. 16, 2003

Loved it. Made twice in one week. First time added 1/4 c. oats as suggested. Thought that the first layer of topping used a little too much sugar, although still good. Second time I used more oats (1/2 cup oats and 1/2 cup flour) and only 1/2 c. white sugar for topping. Substituted brown sugar for the white for the final topping. Thanks Sande for this great recipe that I don't feel quite so guilty about eating.

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