Reviewed: Sep. 30, 2006

I personally love crisps anyway but it is apple time in michigan and this recipe helped make a yummy dessert. I used jonagolds because I think that they bake well and have a pretty decent flavor and of course they are fresh. I followed the recipe except for using an 8x8 pan which I like because the crust and topping are perfect (9x13 would be too thin in my opinion). Do spray the pan please. I used 3 large apples and did add walnuts to the top because frankly I love nuts and they seem to make everything just a little better. Baked for about 50 min and served with french vanilla ice cream. Was yummy. The one thing I can say is that I don't think a little extra cinnamon would hurt and maybe the next time I make it I'd use a granny smith for one of the other apples. Oh and always always use real butter... YUM Thanks

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CDPEFFER

Cooking Level: Intermediate

Living In: Ludington, Michigan, USA

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Reviewed: Sep. 21, 2006

It was good, but it wasn't the best. My boyfriend really liked it but he said it was because it tasted like oatmeal...which wasn't the idea...but anyway it was decent. I prefer crisp's that are a little bit more...crispy!

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EDANDSMUCKERS

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Reviewed: Sep. 20, 2006

It was just okay. Followed recipe exact-too thin and undercooked. My kids liked it because it was very sugary.

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momasita14

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Reviewed: Sep. 20, 2006

Perfect

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MISSWEIGL

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2006

I will be making this a lot from now on! Didn't change a thing. Wonderful recipe.

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SUSAN201

Cooking Level: Expert

Home Town: Cambridge, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Sep. 15, 2006

Great taste but a little too gummy.

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GARYR1

Cooking Level: Intermediate

Home Town: Poplar Bluff, Missouri, USA

Living In: Bloomington, Texas, USA

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Reviewed: Sep. 15, 2006

I followed this recipe exactly except I used 5 cups of apples instead of 4. Came out O.K. but lacked flavor and was very dry. Also, it would have been helpful if they advised you to butter the pan before adding the ingredients. I used a non-stick pan and had a real hard time getting it out. Would not make again.

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CGUILLAU

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Reviewed: Sep. 12, 2006

I doubled the crumble mixture, added some slivered almonds for extra crunch and just a little extra marg. I halved the brown sugar, and it probably could have been even less again, it was ok, but still a little too sweet. I think it would have been nicer without the crumble on the bottom. Just the 8x8 tray lined with apples and the sugar syrup and topped with the crumble. I served with warm fresh custard. It's not the best I've ever tried.

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MickeyB

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Sep. 9, 2006

great- wouldn't change a thing!

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Gary

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Reviewed: Aug. 30, 2006

I made this recipe with a friend after spending an afternoon at the orchard hand-picking our apples. I didn't make any modifications to the ingredients or the assembly, and the crisp turned out so great (the caramel sauce is the key) that my husband never even got to try it! I might try making this recipe in an 11x7 dish next time to make the crisp thicker since it seemed kind of spread out in the 9x13 pan, but this would only be for aesthetics. Thanks for sharing this recipe - it was easy and tasted great and I will be making it again!

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Anne Y

Cooking Level: Expert

Home Town: Urbandale, Iowa, USA

Living In: Ames, Iowa, USA

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Reviewed: Aug. 28, 2006

this is the BEST RECIPE EVER I HAVE TRIED others but they dont compare this one is the best thank you

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SANNSTL

Cooking Level: Professional

Home Town: Arnold, Missouri, USA

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Reviewed: Aug. 27, 2006

This is a wonderful recipe no changes needed. I did try with peaches and ran into some problems I guess I just needed to change something not sure what. Awesome with the apples though!!

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Mom of Three

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2006

I *loved* this recipe!! I made it for a dinner I catered, so I think I quadrupled the recipe. I served it fresh from the oven with vanilla ice cream (and soy ice cream). I modified it to be vegan-friendly and it was still delicious. My only complaint was that it stuck to the bottom of the pan pretty bad, but I was also using those cheap foil throw-away pans. That was probably the problem. Next time I would use my own glass pan and be sure to coat it with cooking spray. But this was really fabulous and I can't wait to make it again. Thank you!!

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MELS MARTINEZ

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Reviewed: Aug. 4, 2006

Absolutely wonderful! Made it for a couple of new moms and their families. One said it was the best desert she ever had! Wow - I'm going to make it tomorrow.

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Beth K

Cooking Level: Intermediate

Home Town: Coral Gables, Florida, USA

Living In: Redondo Beach, California, USA

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Reviewed: Aug. 4, 2006

Wow !!! Wow !!!! Wow !!!! That is the very best apple crisp I have ever tasted. I love the sweetness of it. That's the one thing I always disliked about some apple crisp when they are sweet and the apples are so tart that they just don't mix. I used sweet apples that I had in the fridge that needed to get used up so it was a perfect combination. I made it for my husband but I always taste test before serving things to people and now I am tempted to hide it and not tell him I made it so I can keep it all for myself ! I poured some cream over it when it was just slightly cooled...YUMMY !!!!!!!!!!!!! Thanks for the recipe !!

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Foxy

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Reviewed: Jul. 20, 2006

I love this Apple Crisp recipe. It is the best one that I have tried. Once, I forgot to make the syrup and it turned out fine as well. I always use Granny Smith apples since they are so tart. With Granny Smith, the recipe is not too sweet. It goes great with vanilla ice cream.

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VRIKARD

Cooking Level: Intermediate

Home Town: Jackson, Alabama, USA

Living In: San Francisco, California, USA

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Reviewed: Jul. 20, 2006

Oh yes! Mmmmmmm! I have made a simple apple crisp for years - apples tossed with cinn. & sugar, topped with a buttery oatmeal mixture. Good but not nearly as yummy as this recipe! This one is very simple and quick to make (after you spend alot of time peeling & slicing the darn apples!). The crust on the bottom is slightly soggy as compared to the upper crust but it does not detract from the quality of this crisp. The syrup poured over the apples is just what they need to become moist & gooey! The crust on top is superb! Crispy & flavorful. Lovely. I doubled all of the ingredients and put it in my large ceramic Emily Henry lasagna pan - the pan is not that much larger than 13x9 and so my crisp became a "deep dish" crisp. I love it that way. I highly recommend making this. I have an apple tree in my backyard and I made this from the imperfect apples that fell onto the ground. I just peeled them and cut out the bruises and voila, no one could tell these apples were beat up. One thing that some folks might not like, is that this crisp is on the sweet side. Now, I like that - the sweeter the better for me - but some people might like it to be more tart and less gooey & sweet. I guess you could reduce the amount of syrup to lessen the sugar but in that case, you should just find another recipe! This one is ooey gooey good sweet and delicious! It's a keeper!

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nilla

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Reviewed: Jul. 16, 2006

UN-BELIEVABLE! IT'S TO-DIE-FOR! YUM!! I have made this recipe over and over and over and EVERYONE just LOVES it, especially my Mom--Thank you! (I lost this recipe once, and after finding it again *phweef!, rushed to put it in my own recipe book for safekeeping, ALWAYS! :) Thanks for this recipe which I love to flaunt..um, I mean bake for my family, since they had no idea I could actualy cook! ;) The secret's no doubt in the syrup mixture! I can't wait to bake this for my family, one day.

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~Jess

Cooking Level: Beginning

Living In: Moncton, New Brunswick, Canada

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Reviewed: Jun. 25, 2006

Very good! Followed the recipe and found that 1/2 the oat mixture was too little to cover the bottom of a 9x13 pan, so next time I would make more of that mixture. Kept in the refrigerator well, but was VERY moist after refrigeration. I imagine it would be better eaten freshly baked (and warm) with vanilla ice cream!

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Tami J

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Jun. 15, 2006

Yummy!!! I used Rome apples because I had some that were fixing to go bad. It would probably be even better with a tarter apple. I did cut the brown sugar to 3/4 cup like others had suggested and served with vanilla ice cream. I didn't find it too sweet and I liked the layer of crisp on the bottom and not just sprinkled on top. Oh, and I did use a 9" pie plate which worked fine. Don't forget to grease the bottom.

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