Reviewed: May 25, 2008

Like others have done, I reduced the sugar to 1/4 cup and it was still too sweet. I prefer to have more fruit and less crust, so this recipe is not my favourite apple crisp.

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Patricia M


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Reviewed: May 13, 2008

I tried this for a family get together. It was wonderful. My whole family loved it. Thanks a million.

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Jeanie S


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Reviewed: Apr. 26, 2008

Love this. My husband loves apple crisp and this is his favorite recipe. Thanks for sharing.

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cookinmama

	Cooking Level: Intermediate Home Town: Salem, Oregon, USA
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Reviewed: Mar. 25, 2008

It's pretty good. I added a cup of water to it to keep it moist and I think it would have been good with a little extra butter as well but overall it's very good!

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Since there were a few ppl saying this was a dry recipe, when I made it I used a little less flour and a little less oatmeal. YOU DEFINATELY DO NOT need 1/2 cup sugar! I didn't even use 1/2 cup and it was a little too sweet, but when I had the topping on I dotted it with a T of butter and baked as directed. This was juicy, bubbly, and SO DELICIOUS! I will DEFINITELY be using this as my Apple Oatmeal Crisp recipe from now on!

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SaresMama

	Cooking Level: Expert Home Town: Rexburg, Idaho, USA Living In: Idaho Falls, Idaho, USA
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Reviewed: Feb. 25, 2008

I have used this recipe a few times now and it is GREAT! My family loves it. It just makes making that Apple Pie a little easier! Thanks for sharing.

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mominconcord

	Cooking Level: Expert Living In: Concord, Michigan, USA
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Reviewed: Jan. 27, 2008

Very good recipe! I'm not usually a fan of cooked apples but this recipe has won me over.

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Tom

	Cooking Level: Expert Home Town: Mableton, Georgia, USA Living In: Kennesaw, Georgia, USA
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Reviewed: Jan. 8, 2008

This was so good!! I decreased the amount of white sugar, added about 1/4 cup water, used wheat flour and added 1 cup more apples and it turned out perfect!

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SLB1633

	Cooking Level: Expert
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Reviewed: Nov. 14, 2007

IT was a good start for something better. I didn't put the crumb topping on the bottom, because it absorbs the juices from the apple, omit the white sugar, and add nutmeg and to the topping and also use Granny Smiths they are the best baking apples!

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Amanda Sue

	Cooking Level: Intermediate Home Town: Wenatchee, Washington, USA Living In: Vancouver, Washington, USA
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Reviewed: Nov. 6, 2007

I love cinnamon and this hit the spot. It was easy to make and my family loved it. I think next time I'll use quick oats.

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Joyce C.

	Cooking Level: Expert Living In: Bloomington, Indiana, USA
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Reviewed: Nov. 2, 2007

Fantastic!!! I brought it into work for a fall party and everyone loved it! It was described as "made with love" and "a little bit of heaven"! I used Granny Smith apples and added a little water (~1/4 cup) following the recommendations of other reviewers. Thanks for the recipe and tips!

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owlburger


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Reviewed: Nov. 1, 2007

I didn't put any crisp on the bottom, as I had a lot of apples. I also used a lot less white sugar, and I used about half the flour. For those who think it might be too dry, make sure you're baking it long enough for the juice to bubble up and melt the brown sugar. I added a few pats of butter to the top of mine and patted it down and it finally melted nicely.

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evenpr


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Reviewed: Oct. 22, 2007

I cut the flour down to 1/2 cup and brown sugar to 3/4 cup. I eliminated the sugar on the apples and added a few drops of water to the apples. It turned out great! It wasn't too dry or too sweet. I used McIntosh and Ginger Gold apples.

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hbakes


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Reviewed: Oct. 16, 2007

used Granny Smith apples and doubled the recipe using a 9 x 13 pan. My kids really liked it but it was a little too dry for me

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scootergrandma


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Reviewed: Sep. 29, 2007

This was delicious, even though it didn't quite turn out as planned. I used sliced honeycrisp apples and my baking dish was probably a bit too large. I ended up with the apples on the bottom and the oatmeal mixture on the top, but it was still yummy warm from the oven with ice cream on top. (I didn't have vanilla, so I used pumpkin ice cream and it tasted like Autumn In A Bowl!)

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SandyMC

	Cooking Level: Intermediate Home Town: Bellevue, Washington, USA Living In: Kirkland, Washington, USA
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Reviewed: Sep. 24, 2007

Awesome recipe, love it, I usually double the recipe, and make 2 at a time (one for eating and one for freezing.) I freeze them before cooking and when I want one later, I cook it from frozen at about 375F for about 45mins-1hr. tastes great!

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Jenn78

	Cooking Level: Intermediate Home Town: Oshawa, Ontario, Canada Living In: Port Hope, Ontario, Canada
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Reviewed: Sep. 21, 2007

A very sorry recipe!!! Thought I could make it at the last minute since it had few ingredients but it turned out to be extremely dry. I added a little bit of fruit juice to moisten the dish.

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