Reviewed: Nov. 7, 2009

This recipe gets 5 stars for easy and another 5 for ingredients on hand! 3 or 4 stars though for the flavor... The ideal topping is: 1/2 c. flour, 3/4 c. oats, 1/2 c. brown sugar and 1/3 c. chopped walnuts. We'd prepared it according to Jen Marshall's review and it was far too much topping for our liking. Lesson learned: If it looks like too much topping, don't add it! :) I used her ratios for these suggestions, but she was certainly right in adding the oats, it would just have a strange cakey topping. We made it with peach pie filling and it turned out wonderfully. I'm sure you could use any pie filling available. Thanks Sarena!

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Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Oct. 26, 2009

I found it very easy to make. My husband liked it, although he would've like some oatmeal in it.Could I add a little amount of oatmeal to this recipe.

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Evie

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Reviewed: Oct. 1, 2009

This recipe turned out AMAZING!! I ended up putting two cans of the apple pie filling in and adding just a little more brown sugar than the recipe called for. For those of you getting gooey toppings, try using chilled margarine instead of letting it soften. Hubby let it soften the first time and it came out a gooey and runny.

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baker0410

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Reviewed: Aug. 8, 2009

Taking in time as a consideration, this recipe had promise, however, I think I'll stick to a more timely recipe to achieve the results I require...a good taste. This recipe had absolutely no flavor, and the butter was way to much. Maybe if the butter was cut in half it would be ok.

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FeFe

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Reviewed: Jul. 31, 2009

Great taste for so little work. I used two cans of pie filling. :)

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Kat B

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Reviewed: Oct. 28, 2008

This recipe was very easy.I added 3/4cup splenda brown sugar.I also added 3/4cup pastry flour and 1 1/4cups oats,to the recipe.It came out really good.

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PRISCILLA49

Cooking Level: Intermediate

Living In: Hesperia, California, USA

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Reviewed: Sep. 14, 2008

Still a great recipe, although I used less flour and I always add more spice. I NEVER use margarine, but I used fresh butter instead. I have been meaning to pick up fresh apples for days and I never did and I really wanted to bake apple crisp, so I used a can of sliced apples I already had. Tastes fantastic topped with cinnamon, whipping cream and caramel.

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MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 2, 2008

Very easy and quick to make! Very Good!!!

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Jean

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Reviewed: Jul. 15, 2008

This recipe calls for waaaay too much flour. It needs to be cut in half at least. It turned out all doughy and I had to scrape it off and run with the topping listed in my Betty Crocker to recover this dish

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ktaylor0834

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Reviewed: Jun. 3, 2008

I'm not an experienced baker, and I didn't know butter should be cold and firm. I let it soften and batter came out creamy and doughy instead of crumbly. Next time should be much better. The flavor was good.

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kg2943

Cooking Level: Beginning

Home Town: Arlington, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: May 15, 2008

I used Jen Marshals suggestions made in Sept. 05. It was the best apple crisp I have had. I used the apple pie filling, the spices and procedure that this recipe had and the rest I used her directions. If you want a good easy dessert this is wonderful.

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MELISSA

Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

Living In: Saint Johns, Arizona, USA

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Reviewed: Jan. 29, 2008

this was the worst

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Datra

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Reviewed: Nov. 17, 2007

This is good. Reduce the flour by half added an extra can of apples and cooked a bit longer. The topping is more like a pie crust. I actually renamed to fit its look and taste when I introduced it to my family for the first time, "Apple Pie Bake" After all its more like an apple pie with out the round dish and the bottom pie crust.

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melinda0nline

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Reviewed: Jan. 13, 2007

This recipe is mushy and tasteless. There is wayyyyyy too much flour in the topping and it does not "crisp" like you expect that an apple crisp recipe should. I'm not sure if the topping should just have less flour and more sugar or if a different topping would work with the canned pie filling, but I'm guessing your best bet is to go the old fashioned way and use fresh apples.

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Lindsey

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Reviewed: Dec. 20, 2005

The topping for this was disgusting. I followed the recipe exactly, and it turned out all gummy and tasteless. I even cooked it for about 20 extra minutes for a total of 40, and the top still didn't really brown right. To much flour, not enough butter and sugar? I'll go back to my oatmeal topping thanks. I gave it two stars only because I hadn't thought of using pie filling for apple crisp before.

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Casserole Queen

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Sep. 6, 2005

The use of the pie filling is a good idea and makes for quick preparation. I modified the topping a little by using 3/4 cup flour and 1 1/4 cup oats. I also used 3/4 cup of brown sugar and 1/2 cup walnuts. Serve warm with ice cream, yum!

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Jen Marshall

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Reviewed: Aug. 13, 2005

The topping was really yucky!!!

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lavernamiller

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Reviewed: Jan. 9, 2005

Don't waste your pie filling. The 2 cups of flour made a gummy topping with no absolutely no flavor. There was nothing "crisp" about this recipe. Stick with a good oatmeal/brown sugar topping.

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SFLIPPIN

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Reviewed: Feb. 5, 2004

This was ok, I had to cook it longer as the top didn't seem to brown.

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ROSEE9

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Reviewed: Sep. 13, 2003

The crumble topping for this is excellent. I decided not to cheat with the filling. I used 4 fresh sliced Granny Smith apples, teaspoon of cinnamon & all spice, teaspoon brown sugar and a couple of cap fulls of dark rum. Was perfectly cooked after 45mins. Very yummy served with vanilla ice-cream.

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