I made this to serve 50, and it recieved rave reviews from everyone! Even people who didn't traditionally like Apple Crisp liked this. I didn't make any changes, it was fabulous as it was! Thanks for the recipe!

Always a hit in my house. You should definitely double the topping. Serve warm with vanilla ice cream. Yum yum.

Absolutely perfect! My husband who usually dislikes fruit desserts loved this. I followed several suggestions and reduced the water to 1/4 cup and added 1/4 tsp. nutmeg to the apples. I also doubled the topping ingredients and added 1/2 tsp salt to the topping. Came out amazing. Gonna be a classic in our household!

Review #1206, huh? Well, as if another 5 stars really matters, this is a GREAT recipe! I followed the recipe *exactly* as written and it was just lovely. The apples were delicious and perfectly baked. The topping was crisp and delectable. I wouldn't change a thing about it. Thanks so much!

Best Apple Crisp ever!

Only changes were tossing the apples in the cinnamon/sugar/flour mix and using only 1/4 cup of water as others suggested. The crust was sooo good!

This is the best apple crisp recipe I have come across. I use Granny Smiths or Macintosh apples. Have been making this for some time and always gets rave reviews. Thank you!

I made the recipe pretty much as is (except I used softened butter instead of melted butter) and everyone loved it. It worked especially well with vanilla ice cream. The next time I make this, I'd probably tweak the following: substitute 1/3 cup orange juice for the water, substitute half of the white sugar for light brown sugar (and probably use less sugar overall), and add the nutmeg to the apple mixture. If I wasn't going to serve this with vanilla ice cream, I'd probably want to add a little vanilla extract too.

comfort food at its best. just serve with a scoop or two of vanilla icecream. yummmm

I made this for my mom to take to a dinner party. Right off the bat I used 2 granny smith and 5 Macintosh apples. It was for a smaller dish (9 by 9) so I meant to cut the sugar down a bit because of the sweeter apples and size, but I forgot and used 3/4 cup white sugar and 1/4 cup brown as well as added 1/2 tsp of nutmeg and doubled the cinnamon. I tossed the apples in the sugar/flour mixture before pouring them in the dish. I also only used 1/4 cup water as per other reviews. Then I did 1 and 1/2 times the topping so I could put some on the bottom, and added 1 tsp of cinnamon to that. By all accounts it was perfect. Not too sweet which is shocking! This recipe is a definite winner!

fabulous!!!!!!!!!!!!!!

I am not a fan of apple pie or crisps but everyone devoured it and said it was delicious, I served it with vanilla ice cream. I personally thought it is REALLY rich.

Fantastic! After peeling the apples I placed them in water with a few squirts of lemon juice to prevent browning. After draining and chopping them all up, I poured the sugar mix (with only about 3/4 cup sugar) over them in a bowl and shook it all up. I followed others' suggestions and added about a half tsp of nutmeg to the apple sugar mix. I left out the water since the apples were juicy. I let that mix sit while I made the topping (which I doubled and pressed about 1/3 of it onto the bottom of the pan). I cooked the whole thing for an hour. This recipe came our so amazing, my boyfriend and even my dad who's not too into sweets ate it up! This is definitely a keeper. We served it with vanilla ice cream, of course. :) Oh yes, and I cut in cold butter while blending the topping in the food processor instead of melting it.

Awesome! Just as it is!

Yummy, though I changed the recipe slightly (as usual). I doubled the topping, using 1 cup whole wheat flour and 1 cup all purpose flour. Also, I used 1/2 cup applesauce and 1/2 cup Country Crock in place of the butter. I added 1/2 tsp. nutmeg and only used 1/4 cup water, but next time I'll try 1/2 cup water because this seemed a bit dry. Great otherwise though!

This was good but not great that is why the I gave this recipe four stars.

This recipe is truly wonderful! But I did take some advice from other reviewers and also did some changes of my own, here is what I did: First of all I scaled this recipe down to 6 servings because 12 would have been too much. I doubled the recipe for the crumb topping (do not melt the butter all of the way, only have the butter partially melted, you will have a crispier topping this way) and I put about a 1/3 cup of the crumb topping on the bottom of the baking pan (before putting the apples in) or put in just enough to coat the bottom. For the apples I mixed together the cinnamon mixture with the apples in a bowl so that the apples were evenly coated. Once I had everything assembled I cut up 1 tablespoon of butter into pieces and placed it on top of the crumb topping. I baked it for almost an hour and it came out perfect! Enjoy! 03/31/08: You can make this in advance. I made two batches and baked them the next day at work and they turned out great!

First I made with(10)fresh peaches. Was WAY too sweet for our taste. Second time, I used semi- tart apples with only 1/4 of the white sugar. We still COULDN'T eat without a giant glass of milk, or the suggested ice cream. All I could taste was the "sweet";not much of the fresh fruit flavor or the wonderful cinnamon.The topping was about a 1/4 inch thick in a 9/13 dish. Also, way too sweet for us. I will omit all, but a sprinkling, of the white sugar, add HALF of the brown sugar, next time. If you like it 'BIG TIME' SWEET, this recipe AS IS, is for you! If you like the fresh fruit taste more, omit most of the white sugar and half the brown. Also, you can get away with half the butter if you "cut" it in evenly with a pastry cutter or a fork. It still comes out crispy and not too dry and is healthier.

I was not as "wowed" as others on this recipe. I was not sure how many apples would make 10 cups, so I followed the suggestion of someone else and used 6 (what I would consider) medium Granny Smith's. This was WAY too much for my 9x13... especially when I doubled the topping, which was another suggestion from someone else. I did not bother peeling the apples... just cored and sliced. You wouldn't know it was there if you didn't see it. I did toss the apples with the sugar/cinnamon mixture as opposed to pouring it over top of them because I thought it would distribute it a bit more evenly. I used about 3/4 of the double batch of crumb topping and I think it was too much. The fact that it was piled on so high made it seem dry to me. If I had it to do over again, I would either used the amount of topping called for, or put half of what I used under the apples so it could have absorbed some of the juice. There was something that seemed a little off about the flavor to me. I used the nutmeg as suggested, which may have been it. I took it to an Easter dinner and the other guests seemed to like it which is why I'm giving 4 stars. If not for them, I probably would have gone with 3. Another note: your pan will look like it's overflowing before you put it in... but it will lower into the pan as the apples cook down.