Reviewed: Oct. 12, 2009

Very good recipe. I made these in foil muffin cups to take to a pot luck. I baked them at 375 for about 30 minutes. They were a great hit.

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Lori in Detroit

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: Oct. 12, 2009

I love this recipe. It was easy and sooo delicious. I love the crunchy crisp taste of the crisp part. My family can't get enough. I made a batch last week and this week I'm making another one. (only this time I'm going to double the batch)

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mommacheatham

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Reviewed: Oct. 12, 2009

I loved this recipe it was exactly what I was looking for. The oatmeal mixture came out crunchy and not moist like so many crisp recipes. I did half the recipe and I did not do the white sugar thing with the apples just sprinkled cinnamon. I also did decreased the butter to one less tablespoon, and used whole wheat flour, also I baked mine a bit longer I think I cooked it for 45 mins. but I also halfed the recipe. I used granny smith apples and did not peel the skins off. Very good recipe!!! Thank you for sharing:)

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Sarah

Cooking Level: Intermediate

Home Town: Loveland, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Oct. 11, 2009

very easy and tasty, i made this recipe just as instructed, but i did add some soy milk into the crumble mix since it seemed a bit too dry. next time i'll also experiment with throwing in some dried cranberries.

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sciv

Living In: Seattle, Washington, USA

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Reviewed: Oct. 10, 2009

This is a great recipe, I added walnuts which gave it a great nutty crunch. I used the amount of sugar listed suspecting it might be too sweet but it was not. It was perfect. I served it warm with Vanilla ice cream, definitely a comfort dessert.

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Terri

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Reviewed: Oct. 10, 2009

I tried using 1/2 the sugar so my kids wouldn't climb the walls. They loved it but I think I prefer the extra sugar. Also, it was a little dryer than I expected but it's my own fault as I used a little less butter (trying again to be healthier). I will either use full amount next time or maybe just eat it with ice cream! (Heathly-smealthy...)

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jrag

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Reviewed: Oct. 10, 2009

Not what I expected. I was hoping to recreate the apple crisp I remember having in the grade school cafeteria for lunch. I used granny smith apples and probably should have cut down on the cook time, since they were softer than I would have liked. I also wanted the "crisp" to be crisper. I'll keep working at it.

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grace

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Reviewed: Oct. 9, 2009

I cut out brown sugar, used less flour (approx. 1/3 cup) and butter (approx. 1/4 cup)!!! Added 1 TBS of molasses and reduced white sugar to 1/2 cup. Threw in some walnuts too. Alternated layers of oatmeal mixture with apples. Molasses was a great addition, kept it moist too. And it was excellent, perfect alone, with ice cream or yogurt.

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Hungry House

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Reviewed: Oct. 8, 2009

It was amazing, but a little on the sweet side. I'm going to make it again soon, but will cut the ingredients in half for the crunchy oat crust topping by only putting the topping on the top instead of bottom and top.

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Gretchen Smith

Cooking Level: Intermediate

Home Town: Yakima, Washington, USA

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 7, 2009

Tastes amazing and really easy! This recipe is good cold and hot!

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Heidi

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Reviewed: Oct. 5, 2009

Very quick/easy and yummy...

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auntbleigh

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Reviewed: Oct. 5, 2009

This apple crisp was delicious! I made it exactly as the recipe called for and it turned out perfect. It's really easy and quick to throw together too.

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Sonya C

Cooking Level: Intermediate

Living In: Fargo, North Dakota, USA

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Reviewed: Oct. 5, 2009

Yes, I will make this crisp again, it is excellent! I used Splenda brown sugar blend (you only use half as much when using this product) and the taste was wonderful. I cut out the white sugar entirely and tossed the apples (MacIntosh) w/ about 2T. of the brown sugar blend along w/ the cinnamon. Served this with sugar-free vanilla ice cream and it made a wonderful fall treat for the diabetic in our family. Thanks for a great recipe Dave!

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Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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Reviewed: Oct. 5, 2009

Served this to my P.E.O. sisters last night - it was delicious. Mixed Granny Smith and Macs - cut back on the sugar - increased the cinnamon a bit - added dash of lemon - AND added about 3/4 cup of blueberries - this was the kicker ingredient. Wow - first it looked beautiful and tasted even better -everyone wanted the recipe and it will go into my "make again" notebook.

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Ellen

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Duxbury, Massachusetts, USA

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Reviewed: Oct. 4, 2009

Used splenda sugars, added dried cherries, left the skins on the apples, and doubled the cinnamon. Added a little allspice too. Sweet and yummy. Didn't even use the ice cream!

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beachbump

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Reviewed: Oct. 1, 2009

Brought this to a pot luck and have never had so many people ask for a recipe. Omitted white sugar topping althogether. Used half white half wheat flour.

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michelerogge

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Reviewed: Sep. 28, 2009

amazing recipe, a new favorite for the keeping, the only change was the flour I used was whole wheat (just didn't have any all purpose) and still turned out perfectly...not sure how it could turn out dry(according to other review) maybe not the right kind of apple.

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karen

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Reviewed: Sep. 28, 2009

Hands down this is one of the best desserts I have made. I did cut the white sugar down to 1/4 cup but, other than that I followed the recipe exactly. Will make again and again.

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ANNIE

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Reviewed: Sep. 27, 2009

This was good, but next time I'd use more apples. I used 4 med. mac. apples and it measured to about 4 cups, but next time I will double to 8 apples and leave the spice ratio the same. Also, I only used 1/4c white sugar to coat the apples and it was sweet enough. Defintely serve with ice cream.

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Iluv2cook

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Reviewed: Sep. 26, 2009

This is very sweet. Next time I would add the cinnamon to the crumb mixture and skip the white sugar on top all together. Tasty but very sweet if you follow this recipe exactly.

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