Reviewed: Jan. 3, 2009

Came out very well.

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MissEisbar

Cooking Level: Professional

Living In: Rochester, New York, USA

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Reviewed: Dec. 30, 2008

wonderful recipe! I did add a lot more apple though. THey cook down quite a bit, and it wasn't enough fruit for me. but that is just a personal preference

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Sarah

Home Town: Virginia Beach, Virginia, USA

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Reviewed: Dec. 26, 2008

Super easy standby crisp recipe.

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Selaine

Cooking Level: Intermediate

Home Town: Troy, Ohio, USA

Living In: Huntington, West Virginia, USA

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Reviewed: Dec. 17, 2008

This is the best Apple Crisp I have ever made. I made this with 3 different types of apples and my family loved it. I have been trying to find a good Apple Crisp recipe for years. thank you for sharing this one.

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birdz

Cooking Level: Expert

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Dec. 15, 2008

Great! I don't need to buy the store-made mixes any more, this was too easy!

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taralynne

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: Dec. 10, 2008

very tasty. I didn't follow it exactly as the kitchen I had to work with didn't have nearly enough supplies (three single guys, so figure). It still turned out great though, recipes where you can bend the directions are the best.

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anewshootingstar

Cooking Level: Intermediate

Home Town: Placerville, California, USA

Living In: El Dorado Hills, California, USA

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Reviewed: Dec. 9, 2008

Excellent! We made a couple small changes: added 4 more apples, and left out 1/2 cup of flour. Next time we might add a little more cinnamon. Best apple crisp ever!

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GailandDan

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Reviewed: Dec. 3, 2008

I served this at a party and heard nothing but compliments. Easy recipe (apart from the apple peeling) and delicious-especially with a dollop of vanilla ice cream! I used Granny Smith apples and 1/2 cup less flour as recommended by other reviewers.

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61JENNIFER

Cooking Level: Intermediate

Living In: Oceanside, California, USA

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Reviewed: Nov. 30, 2008

This turned out really dry. We won't even eat it. Maybe I did not put enough apples in or didn't crumble the butter enough, but this is inedible.

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carla

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

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Reviewed: Nov. 27, 2008

This is yummy. It does need the cinnamon and sugar with the apples. I peeled the apples, and as I was doing that I put them in a big bowl of lemon juice and water, to keep them from browning, I used 7 lg granny smith apples and made 1 1/2 topping mixture, using the reduced amount of flour as suggested by others. As I was layering I sprinkled cinnamon and sugar. Reserve more of the topping for the top. My pan was quite full so I needed to bake it longer than stated. It was about 70 min. Once topping was browned I covered with tin foil to pervent burning. It is sweet and tart at the same time. Oooh can't wait to serve this for Thanskgiving with ice cream.

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chubss

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2008

This is a terrific recipe! I generally add a teaspoon of vanilla to the apples, because I think vanilla adds to just about everything. And I use 2 sticks of butter instead of 3, which makes a more crumbly topping. Over the course of baking the juices from the apples meld with the topping to make a delicious crust, top and bottom. My kids beg for me to make this when we buy apples, and my sister-in-law has requested a copy of the recipe. Tailor it to fit your family, but this one's a keeper.

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FLUTTERBY26

Cooking Level: Expert

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Reviewed: Nov. 22, 2008

Very good. I used 1 1/2 c flour and 1 c butter. I served with vanilla bean ice cream.

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Elizabeth

Cooking Level: Intermediate

Living In: Cedar City, Utah, USA

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Reviewed: Nov. 20, 2008

This recipe is delicious and relatively easy! It's not overly sweet, but it has natural-tasting sweetness, not sugary. I made it twice and plan to make it a standard item! I used golden delicious and granny smith apples, about 7-8 large apples in all. The 2nd time, I used 1 stick butter and 1 stick Smart Balance 50-50 butter blend, and it was just as delicious as the all butter version.

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Jillian

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Reviewed: Nov. 13, 2008

I absolutely love apple crisp. Good variation. The crunchy "crisp" part on top is the best, dontcha think?

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seekaye5

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Reviewed: Nov. 13, 2008

LOVE this recipe! My mother-in-law had this on the counter for us when my husband and I returned home from the hospital after our daughter was born. We could not refrain from eating the entire thing in a matter of a few days. The topping is absolutely delicious! It tastes like an oatmeal cookie! Definitely our favorite apple crisp recipe!! She used McIntosh apples, which I also loved!

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jabsbride

Cooking Level: Expert

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Reviewed: Nov. 13, 2008

I gave this recipe a 4 because I changed a few things. I baked the bottom crust on 350, for 10 minutes, by itself. Then in a bowl,I combined 1/2 C.white sugar,1/4 C brown sugar, 4 T.Cinnamon. I tossed the apples in this mixture,making sure all of the apples were coated well. Place in baking dish. Then I melted 1/2 C butter and then added 2t.lemon juice together. Drizzle over apple mixture. Then add crumb topping,which I doubled. I baked in a 9x13 baking dish. I always receive raves reviews. Thank you

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LAURENELYSE

Cooking Level: Expert

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Reviewed: Nov. 12, 2008

Very good. My kids loved it and pleasing all three isn't the easiest.

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Bev

Cooking Level: Expert

Home Town: Barrie, Ontario, Canada

Living In: Trussville, Alabama, USA

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Reviewed: Nov. 12, 2008

I didn't care for this at all and I followed the recipe almost exactly. I reduced the flour a little, but this still turned out dry.

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kaymad41

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Reviewed: Nov. 11, 2008

I don't eat apple crisps or fruit pies of any nature, however my family loves them and I love to bake, works out. This recipe got rave, rave reviews. Will make again, and again. I did double the crisp as other reviewers had suggested. That's the only thing I did differently.

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