Reviewed: Feb. 12, 2012

Simple and tasty!

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Reviewed: Jan. 8, 2012

Really good but I increased the cinnamon to 1 teaspoon.

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Kristi

Cooking Level: Intermediate

Living In: Lloydminster, Alberta, Canada

Reviewed: Dec. 10, 2011

I made this into 2 individual servings to use up some leftover cranberry sauce from Thanksgiving. This is my new favorite apple crisp recipe. I used Braeburn apples (because that is what I had to use up) and homemade cranberry sauce. The combination of flavors with the buttery, crumbly topping was perfect. I polished off both of the ramekins in a weekend's time and enjoyed every bite!

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mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Nov. 28, 2011

This was good. I used white all purpose flour and a little more brown sugar (1 cup of each, flour, oats, sugar) and one teaspoon cinnamon. Then added a pinch of salt (I checked out the recipe for Maple Apple Crisp by Crystal, and it was very, very similar). I could not get the cold butter to mix in and I was in a bit of a hurry so I put the toppings in the microwave for 30 seconds and then mixed them together. (the toppings were wet and crumbly). We ate it hot with vanilla ice cream. Great way to use up the left over cranberry sauce. My husband really like it too.

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risrmc

Cooking Level: Intermediate

Reviewed: Dec. 28, 2009

We made this for company one night and liked it so much we made it again within the week! We found it was exceptionally good with homemade sauce and very thinly sliced apples.

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andrewandvictoria

Cooking Level: Intermediate

Living In: San Luis Obispo, California, USA

Reviewed: Dec. 22, 2009

I thought this recipe turned out quite tasty. I followed the user comment suggestions and used AP flour instead of the whole wheat pastry flour. Others had mentioned that this dish tended to get too juicy, so I tossed a little flour into the cranberry/apple mix. Overall, this was a simple dessert that was easy to make - Homey and tasty, but not going to "wow" anyone either.

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Tantricdragon13

Reviewed: Dec. 16, 2009

Based on Evie's review, I used the Maple Apple Crisp topping (by Crystal) instead of the one in this recipe, and it was great. I made this recipe as a way to use up a big container of leftover fresh cranberry relish I had made for Thanksgiving (pulsed cranberries, sugar, triple sec, and orange juice and zest). It was great. A very nice balance of zesty vs. sweet. Careful not cutting the apples too thin-- mine ended up kind of like applesauce. Still tasted good, but I would have liked a little more texture to them.

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ANNALOU18

Cooking Level: Expert

Reviewed: Dec. 9, 2009

What a Dish! you are right on with this recipe. I loved it and it is so flexible. I found the topping to be fabulous (Evie read the ingredients ~ NOT whole wheat flour, whole wheat PASTRY flour ~ that could why yours was not good). I used a big round stoneware dish which was a little bigger than an 8 or nine inch square baking dish because I had about 8 granny smith apples that I wanted to use up. I had two different cranberry sauce leftovers ~ one sweet and one tart with some pineapple in it ~ threw both of them in there and stirred them with the apples ~ added about 1/4 extra cup of oatmeal into the topping mixture since my dish was bigger. Cooked for 50 minutes. Fantastic!!! I would say that any negative reviews on this recipe would be the result of operator error ~ not the fault of the recipe ~ a great and flexible recipe ~ will be my go to recipe now for the topping on any kind of fruit crisp.

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doitnow

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Reviewed: Dec. 8, 2009

This is especially yummy if you take the refrigerator sugar cookie dough that comes in a roll and slice it like if you were making cookies but instead place over the apple/cranberry mixture. I also add nuts to the apple mixture. Easy and DELICIOUS!!!

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