This was THE BEST apple crisp I've ever had. It was actually cripsy. I doubled the topping as suggested by other reviewers. It was good, but I guess it depends on how much you want to taste the fruit. I may add another apple or two next time to achieve the fruit/topping balance that's right for me. Next time I'd like to try adding pecans to the topping (left them out because the group I was feeding has nut allergies). I also used regular oats not quick cooking because that's what I always have in my pantry. Maybe that's why it was extra crunchy, but that's how I wanted it to be. And I cut in the butter rather than melting it just because that's how I always make a crumb topping. As far as the apples go... I think adding water depends on the type of apples you use. I used Winesap which are very sturdy apples, good for cooking, but in my past experience with them they don't cook down quickly or get very juicy upon cooking. So I added the full 1/2 cup of water & it was perfect. Another apple may cook down more, make lots of it's own juice, and not need the additional water. This recipe going in my recipe book!
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