Reviewed: Dec. 22, 2008

This apple crisp recipe is the best especially if you like lots of crumble. It is easy to make in large batches, and it freezes and thaws well. This is the only apple crisp recipe I use now.

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lovinmymixer

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Reviewed: Dec. 20, 2008

I have used this recipie for 5 years and shared it with many family members. I usually double the oat topping mixture as this is my favorite part. The addition of cloves sounded like a great idea one Christmas, it was not. This is a great staple desert.

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AMYN4CATZ

Cooking Level: Beginning

Home Town: Bellevue, Washington, USA

Living In: Mount Vernon, Washington, USA

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Reviewed: Nov. 30, 2008

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.

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FWILLIAMS

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Reviewed: Nov. 27, 2008

It was good. Nothing amazing, but good.

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lishee

Cooking Level: Intermediate

Living In: Langley, British Columbia, Canada

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Reviewed: Nov. 21, 2008

This was yummy. The only things I changed was that I made it in a round pie dish, and cut the white sugar by half. It turned out great, will make again. I agreed that a 9x13 pan would be too thin, that is why I chose the pie dish.

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Jennifer Sock

Cooking Level: Intermediate

Living In: Belleville, Michigan, USA

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Reviewed: Nov. 14, 2008

I used gluten-free all purpose flour instead of regular flour, so I'm sure mine tasted different from everyone else, but it worked very well. The only gluten free oats I could find were steel cut instead of rolled so that changed the texture a little bit, but it also added more crunch. So that's an idea if you like more crunchy topping. I'm surprised that many reviewers thought it didn't have enough crumble. I thought it had quite a lot. I like that the crust is on the bottom too. I think next time I will try a little bit of cloves or nutmeg. Very easy and good. Yum!

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KRISTEN-RENEE

Cooking Level: Intermediate

Home Town: Crawfordsville, Indiana, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Nov. 9, 2008

WOW. This was awesome!

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lmcirig

Cooking Level: Intermediate

Home Town: Washingtonville, New York, USA

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Reviewed: Nov. 3, 2008

I doubled this recipe before I read the reviews because I could tell there wasn't going to be enough to fit into the dish. My husband and daughter enjoyed it, but I found the crumble on the top not crumbly enough and it hardened too much while baking. I don't think I'd make it again, I'll search on this site for a different apple crisp recipe.

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little.mrs.h

Cooking Level: Intermediate

Home Town: Abbotsford, British Columbia, Canada

Living In: Penticton, British Columbia, Canada

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Reviewed: Nov. 2, 2008

This was really good. I added carmel and ice cream too! I followed the recipe exactly, only making a little more crumble for the top. I used honey crisp apples, 3 large ones did the trick.

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SLHART22

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Nov. 2, 2008

This turned out very good. It needed more crumble mixture, so I added a little more oatmeal than called for. Also I had to bake for about an hour, but was very good. I will make this again.

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JRN

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 1, 2008

Delicious! Thanks for the recipe.

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monica1967

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2008

Very good - Not quite like Grandma's, but still delish! I went ahead and doubled the crumb crust, only had four apples to spare (foolish...), and kept the syrup original size, as well. If you're gonna do this in a 9X13 - double the whole thing, not just the crumble. Added more cinnamon, ground cloves and nutmeg - to not just the crumble, but the syrup as well.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 26, 2008

This was a good recipe. The kids love the school apple crisp (can you believe I am trying to find a recipe that our public school uses?!) and this comes closest to their liking. I've had several request for me to make it again.

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Mrs. Cheri

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Oct. 26, 2008

Really a great recipe! I used granola cereal as a substitute for the oats makes an interesting texture and flavor - use your favorite. I also topped it off with a quarter cup of granola and two tablespoons of cold butter cut into small pieces just before baking. I sprinkled the apples with a little lemon juice and then with about a teaspoon of apple pie spice before adding the hot liquid.

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BCARLISLE

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Reviewed: Oct. 26, 2008

thank you for this recipes i was looking for the one that has oatmeal.

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sandra

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Reviewed: Oct. 23, 2008

Great Recipe!! This turned out perfect and is my favorite apple crisp recipe that I've tried.

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JENHARTKOPF

Cooking Level: Expert

Home Town: Gratz, Pennsylvania, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Oct. 16, 2008

This should be the definitive apple crisp recipe for allrecipes.com. It tastes exactly like apple crisp should taste. I prepared it "as is" and wouldn't change anything. I bought some caramel and used it as topping. Mmmm!

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Oct. 15, 2008

Very good, need to make in a 9 by 9 pan otherwise it will stick to the bottom

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cha

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Reviewed: Oct. 13, 2008

Scrumptious! I love the crumbly topping to the top and bottom of this dish! Who doesn't like that stuff? ;)I did doubel the curmb mixture because I didn't think that 1/2 was enough to cover the bottom of a 13 x 9. Even I have to admit though that doubling the crumble means you should have enough apples to stand up to it...otherwise it was fabulous!

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pam

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2008

My family loved this. I did cut the recipe in half and baked in an 8 x 8 stoneware pan. I used Northern Spy apples which are on the tart side. I noticed that some of the negitive reviews complained about dish being too sweet - I think this can easily be altered with the type of apples used and the ratio of topping and apples. This is the only apple crisp recipe I will use in the future.

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Cook

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