Reviewed: Dec. 28, 2008

This was really good and easy. I made a smaller batch so i only used 3 granny smith applies. Used less flour and water. I added nutmeg and more cinnamon and topped it with chopped pecans yum!

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Michelle

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Reviewed: Dec. 16, 2008

Very easy to make, it was very good. I've make it twice already since finding this recipe! I served mine with vanilla ice cream.

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Kate

Cooking Level: Beginning

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Reviewed: Dec. 15, 2008

It was quite tasty, but it came out liquidy. The problem lay in the apples used however. I suggest using only firm, tart apples for this (like granny smith) and veering away from any red delicious hybrids.

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AngelSilverband

Cooking Level: Expert

Home Town: Vienna, Virginia, USA

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Reviewed: Dec. 13, 2008

I doubled this and baked it in a 13"x9" glass dish for 50 min. In the doubled recipe I cut the water to 3/4 cu, and added about 1/2 teaspoon of Mexican vanilla. I also put in about 1/2 teaspoon. salt... YUMOOOO!! I do think it would have been even BETTER with some tart cooking apples as it was suggested (Granny Smiths). I just used a variety of apples I had on hand...and the flavor is TRUE old fashioned applec crisp. Very nice! I served it with whipped cream with just a HINT of cinnamon on top.

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Queen Of Short Cuts

Cooking Level: Expert

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Reviewed: Dec. 9, 2008

This is the first time I have ever made apple crisp. I used a jar of apples my Grandma gave us the other day and just drained them very well. It was really quick and easy to make. We liked it alot.

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BB

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Reviewed: Dec. 7, 2008

This recipe is wonderful! I used red delicious apples and it was perfect! I followed other reviews by using 1/2 cup white sugar and 1/2 cup brown. I also added some nutmeg and a tsp of vanilla to the crust mixture. Sprinkle some brown sugar on top and enjoy!

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Carmen

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Reviewed: Nov. 27, 2008

This was a super easy recipe, and I just LOVE super easy! The only change that I made was that I baked it in a 13x9 baking dish and baked it for 1 hour on 400'. I also added a dollop of vanilla ice cream on top and it was really good! My kids don't eat red apples, so I used those to make this and they loved it! I am not a huge fan of apples, but will be making this again! Rave reviews from the fam which is always a plus in my book!

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valh

Cooking Level: Expert

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Reviewed: Nov. 27, 2008

Great Recipe! i find it to be a bit more juicy than I'd like and I wish i wouldve peeled the apples-the skin gets quite annoying, thus the 4 stars. Other than that, it was awesome! I added the brown sugar on top as suggested by other users- Simply Amazing! edit 10/12/09: reduced water and peeled apples-it is now perfect!

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Twizzla's Kitchen

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Reviewed: Nov. 25, 2008

so good! i'm making it for thanksgiving.

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Aliza

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Los Angeles, California, USA

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Reviewed: Nov. 24, 2008

Um, wow is this good. I'm normally a chocolate dessert kind of person but this is AMAZING. I also used 1/2 cup white sugar 1/2 cup brown sugar and served with vanilla ice cream. This one is a keeper!

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Jenn

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Reviewed: Nov. 22, 2008

I was looking for something new to make for the holidays. I made a trial run of one tonight and it is already gone! Family loved it. Will be makeing for Thanksgiving for those who don't like the pumpkin pie thing. THANKS!

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maverickmom34

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Nov. 17, 2008

Wow, this is good! I made a "test" batch for 2, following the directions but using a little less water and pumpkin pie spice instead of cinnamon. The consistency was perfect, and the taste unbeatable! I will be making a double batch for my dinner party this week!

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at-home vegan

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Reviewed: Nov. 17, 2008

Just the very same recipe I used to make but had lost the measurements for it. Warm or room temperature, this crisp will tickle your tastebuds with the chewy topping and the tender apples. I used Granny Smith apples, but other's are just as well. Enjoy.

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Patricia

Home Town: Memphis, Tennessee, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Nov. 16, 2008

This was a good apple crisp recipe and was easy to make. We just substituted Splenda for the sugar. Next time though I'm going back to my other recipe that used oats in the crisp topping. Just personal preference.

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Nov. 14, 2008

I'm only rating the topping because I prepare my apples the way I would if I were making an apple pie. I was looking for a crisp apple topping similar to the one my mom made when I was a child & I've searched high and low trying dozens of recipes. Not using oats makes this into a sweet treat that compliments the tart apples perfectly- It has that classic apple crisp taste! I also never thought to cream the butter and sugars (1/2 brown sugar, 1/2 white) together FIRST and then add 1tsp cinnamon & flour. What a difference in the actual crumble. This will be my new go to recipe! Yum!

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Rebekah

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Owensboro, Kentucky, USA

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Reviewed: Nov. 14, 2008

Topping was delicious - don't use OJ instead of water. I also used 1/2 white and 1/2 brown sugar.

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Ellen

Cooking Level: Beginning

Home Town: Memphis, Tennessee, USA

Living In: South Lake Tahoe, California, USA

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Reviewed: Nov. 14, 2008

I was skeptical to try this, as I grew up on a recipe that used oats and I adored it. However, I was out of oats, so I gave this a try. I am glad I did! I was pleasantly surprised at how good it really is. I DID CUT DOWN the water to 1/4 cup, and I have to say that I will cut it down again, as I found it was still too soft and watery for my liking. I raised the heat to 375 and baked for 30 minutes. I also used pumpkin pie spice in place of the cinnamon, and I loved the complexity the additional spices added. Will make again!

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JCnyc

Cooking Level: Intermediate

Home Town: Amherst, New York, USA

Living In: New York, New York, USA

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Reviewed: Nov. 13, 2008

A little to wet. Next time I'll try it without as much water.

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ALitt

Cooking Level: Intermediate

Home Town: Boxford, Massachusetts, USA

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Reviewed: Nov. 11, 2008

This was easy, and great! The only thing I changed was the oven temp - I cooked it at 400 degrees for 40 minutes.

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LISAMET

Cooking Level: Expert

Home Town: Albion, New York, USA

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Reviewed: Nov. 10, 2008

This is hands down the best apple crisp I have ever eaten. I used a mix of pink lady and golden delicious apples. Nebraska City is the home of Arbor Day which translates to lots of apples readily available this time of year. I did change the sugar, like some of the other suggestions to 1/2 brown sugar. Its not too sweet, but just sweet enough. It's a keeper!!!

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