Reviewed: Nov. 30, 2007

This recipe was a real crowd pleaser and I will definitely add it to my list of repeat deserts. I listened to the advice of others and only used about 1/3 cup of maple syrup--perfect. And I used 3 Granny Smith apples and 2 Red Delicious. I am glad that I did because the slight tart taste cut the sweetness well.

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SHJW

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Reviewed: Nov. 23, 2007

Good! I did add some cinnamon to the apples. I used real maple syrup. For the topping, I used 2/3 c. oats and 1/4 c. flour (gluten-free flour for us) and only 1/4 c. butter. I really liked the flavor of the maple and apples. The only thing I didn't like is that it was very runny. Maybe next time I'll add a little flour to the apples. Thanks for the recipe!

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AggieFan92

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Nov. 17, 2007

I used the apples from our yard, (no idea what kind they are, some kind of royal gala/jonagold mix) and the maple syrup my mom sent me from Ontario, a number 2 amber made by Mennonites, and I have to say this was great. Way to impress the new in-laws! I did add a bit of cinnamon to the topping, because I just couldn't imagine apple crisp without it. Otherwise followed the recipe and wow!

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annie

Cooking Level: Intermediate

Home Town: Hanover, Ontario, Canada

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Reviewed: Nov. 13, 2007

I did this recipe twice, once with just maple pancake syrup, not to bad. And once with pure maple syrup, a definite improvement. I would recommend using the pure maple syrup and half the butter. Worked out perfect

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Joe Baker

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Lancaster, New York, USA

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Reviewed: Nov. 8, 2007

The BEST apple crisp ever. Everyone loved it and it was easy too. Thank you

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Kathie

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Reviewed: Nov. 8, 2007

My family LOVED it! I had to make 3 batches! This recipe is definitely going into my "regulars".

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Spooky

Cooking Level: Expert

Living In: Cabot, Pennsylvania, USA

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Reviewed: Nov. 2, 2007

Made this exactly as it says to and definitely need to decrease butter to 1/4 cup instead of 1/2 cup. It still turned out good but not crunchy. Very yummy!

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Christina M.

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Reviewed: Oct. 31, 2007

I first made this last Thanksgiving and my mom declared that she was throwing out all of her old recipes for apple crisp, "This was the best!". I did not cut the syrup in half. I doubled the apples & syrup, trippled the topping then added half cup flour and half cup oats more. I believe the solution to the syrup being a little runny and sweet is to make more topping. I have made this recipe (just last month) exactly by the instructions and the only thing I would change is to double the topping, there just isn't enough of it. People who think it is too sweet must not use maple syrup often. The point of the recipe is MAPLE apple crisp. It tastes just as it should. This will be on our holiday menu for years to come!

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PAMELIA

Cooking Level: Intermediate

Home Town: Gardnerville, Nevada, USA

Living In: Shelton, Washington, USA

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Reviewed: Oct. 30, 2007

I cut the maple syrup by half, and added 1/2 cup of dried cherries and a bit of lemon zest to the apples. I also mixed a few walnuts into the topping. I think it would have been very good without any changes, and I really liked the subtle maple flavor.

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cheesemite

Cooking Level: Intermediate

Home Town: Coldwater, Michigan, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 23, 2007

A great crisp! To increase the nutrient value, I add 1/2 cup of wheat germ, 1/3 cup of flax seed meal, and 1/3 cup of slivered almonds. It's the perfect dessert!

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mmdean

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2007

Very very good! After reading other reviews, I modified this recipe according to other suggestions. Lots of reviewers said less syrup and butter and more "crisp". So with that info, I used only 1/2 cup real maple syrup and used half again as much of all other ingredients for the crisp and 6 tablespoons butter. Serve it with vanilla ice cream and it cuts the sweet to perfection. My family loved it! Thanks!

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Chenelle

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Reviewed: Oct. 22, 2007

Yum....this was so good. I used Grade A, dark amber pure maple syrup from a recent visit to Vermont. I have to say that I didn't actually taste the syrup, but I don't care because it was delicious just the same. I wanted the topping nice and crunchy, so I added much more of the oats than called for. I also felt that this needed cinnamon, so I used it not only in the apple mixture but also in the topping. Thank you so much, Crystal!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Oct. 20, 2007

It's so fun to prepare foods that make my diners moan! "Mmmmm, mmmm, yummm, ah this is great.." was the response I got when I served this to my family. I only used 1/2 the required maple syrup becuase that's all I had. I didn't find the outcome to be too sweet, as other reviewers did, so maybe less syrup is the ticket. Don't cheat yourself and use fake syrup; using that stuff might be another reason reviewers are saying the concotion was too sweet. Yum, yum, yum.......this will be a recipe box staple.

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KITCHENWHICH?

Cooking Level: Intermediate

Home Town: Owatonna, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 14, 2007

This apple crisp is really delicious. I made it for a family supper and everybody loved it. The only reason i'm not giving it 5 stars is because it didn't really taste like maple.

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Laura

Cooking Level: Beginning

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Reviewed: Oct. 13, 2007

This turned out great. I really couldn't taste the maple flavor, but it was still a very good apple crisp. I used Jonathan apples from our local apple farm, and tossed them in a couple tsp. of lemon juice. This provided a bit of tartness to the apples. I cut the maple syrup to 1/2 cup because that was all I had left. I used only 6 Tbsp. of butter in the topping.

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Wendy

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Oct. 12, 2007

One of the best i have ever made.. And one of the easiest.

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Becky A

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Reviewed: Oct. 1, 2007

In place of the butter, I used apple butter and I also added some allspice to the flour mixture. I used real maple syrup so it is really sweet but really yummy. I don't think I'll add as much syrup next time, it's a bit runny. I add milk to it when serving and that takes a bit of the sweetness away. Will definitely make again.

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KelsW

Cooking Level: Intermediate

Home Town: Lower Sackville, Nova Scotia, Canada

Living In: Fergus, Ontario, Canada

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Reviewed: Oct. 1, 2007

This recipe is wonderful. It's easy to make and everyone in my family loved it. I'll be making this again. Especially good autum recipe.

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Irma

Cooking Level: Expert

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Reviewed: Sep. 14, 2007

This is a yummy recipe. I didnt have maple syrup but I did have a butter pecan syrup. I used only 2/3 cup of that because I was worried about it being too sweet. I also only used about 1/4 c. butter for the topping. Overall though this is a nice change from the average apple crisp. Its a keeper here. Great for fall.

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Doolittlenomnoms

Cooking Level: Expert

Living In: Rapid City, South Dakota, USA

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Reviewed: Aug. 27, 2007

I love maple syrup and this recipe is so simple and delicious. Made extra topping. Very sweet, however the sweetness seemed to be less prevalent the following day which made it even more fantastic! I'm sure this would be perfect with vanilla ice cream.

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