Reviewed: Jan. 3, 2008

As I am sitting here munching on my leftovers, I simply had to write a review! I am no baker (not really a great cook either) and this was SO easy. I used 4 gala apples (small-medium sized) sliced fairly thin so it would cook up quickly. I tossed the apples in a tsp of cinnamon and a tbsp of flour then poured over the maple syrup. I mixed the oat/brown sugar topping with my hands (seemed like the easiest way to get everything to combine well). I pressed it on top of the apples making sure I didn't leave any open spaces (MAKE EXTRA TOPPING IT IS SO YUMMY!) I baked it for probably an extra 20 min or so, so that the topping was browned and crunchy. Happy Crumbling!

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Michelou

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Reviewed: Dec. 1, 2007

Simple and sensational! I had five apples to use or they were going to go bad. I used two Grannie Smith's and three Red Delicious (which worked great in this recipe, even though they are often not good for baking). I didn't have real maple syrup, so I used Smucker's Breakfast Syrup, which is made with Splenda. I sliced the apples thin, mixed with the syrup, combined the ingredients for the topping, then spread it on top of the apples. Baked a little longer to get the topping nice and golden brown. The house smelled heavenly and my brother and I enjoyed our autumn treat after dinner with big dollups of vanilla bean ice cream. This recipe is a definite keeper!!!

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QUIRKYIQ

Cooking Level: Expert

Home Town: Arcata, California, USA

Living In: Stafford, Virginia, USA

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Reviewed: Nov. 29, 2007

After reading all of the reviews with the changes that were made, I still decided to make this exactly as written. After baking it (and eating it) I found this recipe needed no changes, no "tweaking." The amount of topping was just right, it was not too runny (if you bake it long enough and allow the juices to thicken as it cools), had the perfect level of sweetness, and needed no spices. It's a good, basic apple crisp. Still, it was somewhat disappointing in that I had high hopes for a more prominent maple flavor and it just wasn't there, even though I used the stronger Grade B maple syrup. So while this was very good, it doesn't really set itself apart from other apple crisp recipes.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Nov. 28, 2007

Very delicious! I had some extra apples to use up and this recipe fit the bill. I used a scant amount of brown sugar since the red apples I used were VERY sweet and the maple syrup is sweet enough. Pretty snack/breakfast any day of the week. This recipe is a keeper!

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Papoose's Mom

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2007

Added cranberries, served w/ice cream. Good, easy.

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TobiasKennedy

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Reviewed: Nov. 13, 2007

It was great. I had to take it to the office so we wouldn't eat it all.

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Trudy

Cooking Level: Expert

Living In: Kent, Washington, USA

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Reviewed: Oct. 5, 2007

Already made this twice and doubled the recipe both times using a 9x13 pan. Used only approx 3/4 c. of pure maple syrup for a doubled recipe. Mixed apples with cinnamon and nutmeg and 2T. of flour. Sliced apples right in pan and mixed altogether with syrup, spices and flour. Also doubled topping but cut back on butter, used only about 1 1/2 sticks (12T.) and mixed as for pie crust in my food processor, then added the b. sugar and rolled oats (the only kind I use at home) along with more cinnamon, nutmeg and a little salt. Baked for 40 minutes at 375 F. Used Empire and Cortland Apples. Thank you, to all those good cooks out there, I read the reviews before I made this and it turned out Wonderful!

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MAYDAY

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

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Reviewed: Oct. 1, 2007

I made this last night and it was WONDERFUL, I was looking for something quick but tasty to make and I came accross this as I had all the ingredients. I had this ready for the oven in about 15 min. Im not sure how much Maple Syrup I used probably not the half cup i just stopped when it looked enough. I sprinkled extra brown sugar and some cinnamon and nutmeg on top of the oaty topping.This is great on a cold evening infront of the TV and will deffinately be making it again. Would reccomend to anyone and everyone!! Thankyou so much Helene.

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HannahLass

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2007

Good stuff

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Edwin H. Kluge Jr.

Cooking Level: Expert

Living In: Oakland Park, Florida, USA

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Reviewed: Sep. 15, 2007

This recipe IS AWESOME!!! Try it! I followed the instructions exactly, but doubled it and made it in a 9x13 dish. YUM YUM YUM! I'm enjoying some with a scoop of vanilla bean ice cream and some whipped cream. mmmmmmmm.

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LADYHEN

Living In: Lincolnton, North Carolina, USA

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Reviewed: Sep. 10, 2007

This was one of those easy yet yummy desserts, I had everything on hand. Was great warm with vanilla ice cream. Next I make it though I will add apple pie like seasonings to it, just to give it a little more flavor.

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Karen

Cooking Level: Expert

Home Town: Oxford, Mississippi, USA

Living In: Collierville, Tennessee, USA

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Reviewed: Jun. 1, 2007

I've made this probably 15 times in the past year. It is quick and easy. I use apple cinnamin quaker oatmeal packets instead of rolled oats and it turns out perfectly. I've always used granny smith apples.

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Alison

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 5, 2007

So easy to make and easy clean up. Most importantly, exquisite taste and heavenly aroma thoughout the house.

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kendyl

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Reviewed: Jan. 20, 2007

This was my first apple crisp ever, and the results were awesome. Made this today for someone's birthday and it was a hit. I added a few dashes of cinnamon to the batter and only used 1/2 cup of maple syrup. Awesome with ice cream!

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HARDROCKGIRL777

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Mechanicsville, Virginia, USA

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Reviewed: Dec. 21, 2006

Using other recommendations and tweaking: Sliced apples and put into 8x8 pan and added 1 cup frozen blueberries. Tossed all with 1 tbs flour, 1 tbs cornstarch and 3 tbs lemon juice. Sprinkled top with nutmeg and cinnamon. Let sit. Topped with 1/2 cup maple syrup and 2x amount of topping. Bake for about 40-45 min. Nice and bubbly, not soupy at all. Thanks!

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humster

Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

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Reviewed: Nov. 22, 2006

Easy and delicious! One of my favorite combinations.

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Anne

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Reviewed: Oct. 29, 2006

I just took this out of the oven, and it smells wonderful! I nibbled it a bit and it's even better. I did cut back on the syrup, as most everyone suggested, to 1/2 a cup and added a bit of cinnamon. I ended up using 7 smallish apples. Everything else as done in the original recipe and I will definatly used this again! My house smells so yummy!

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glittergirl94

Cooking Level: Expert

Living In: Franklin, New Hampshire, USA

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Reviewed: Oct. 24, 2006

I doubled the crumb topping as suggested by others and added some cinnamon and lemon to the apples....served warm with vanilla ice cream...everyone loved it!!!

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SAH

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Oct. 22, 2006

This was awesome! I made it tonight. It's perfect and I didn't find it tooo sweet. I took the advice of a previous reviewer and added a bit of cinnamon and a couple tbsp of flour to the apples. Turned out perfect!

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strawberry

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Reviewed: Oct. 12, 2006

What a delicious autumn treat! I came home from apple picking with so many apples and had to pick an easy dish to make before they all went bad! I, too, reduced the maple syrup to 1/2 cup and used a whole cup of oats. I also substituted a portion of the butter with cinnamon applesauce and baked it an extra 5 minutes. I'll definitely make this again.

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CORINNAJETER

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Apple Maple Crumble Pie

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