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

Home Town: Rapid City, South Dakota, USA

Living In: Sioux Falls, 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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PUNKYBJ

Cooking Level: Intermediate

Living In: Chilliwack, British Columbia, Canada

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Reviewed: Aug. 2, 2007

Amazing. I followed the directions exactly and it turned out perfect. The maple syrup taste was great with the apples. No one i made it for had tried it that way before but they all loved it. Extra delicious with vanilla ice cream.

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Steph M.

Cooking Level: Expert

Home Town: Prince Rupert, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Jun. 4, 2007

Excellent recipe. I added a bit more brown sugar and oats to make more topping but kept everything else the same. I also did not measure the maple syrup but just added it until it looked like enough.

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MAMABEAC

Cooking Level: Expert

Living In: New Creek, West Virginia, USA

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Reviewed: May 4, 2007

ohh this was sooo good. i used some extra maple syurp it was a little runnier that way but it was still very good espicailly with vanilla ice cream

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Megan

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: May 4, 2007

Phenomenal! Will definitely be making this again.

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hollowayb

Cooking Level: Intermediate

Home Town: Haddon Heights, New Jersey, USA

Living In: Aberdeen, Aberdeenshire, Scotland, U.K.

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Reviewed: Apr. 9, 2007

I've used this recipe several times and whenever I find organic granny smiths, I buy them just to make it--it's that good. I don't even bother measuring; I just pour maple syrup over the apples and use equal parts of flour, butter, oats and brown sugar till I have the amount of topping I need. The one and only change I made was to add pumpkin pie spice to the topping. That took it from four stars to five so if you have any on hand, try it. I found an organic pure maple syrup that is thicker than most and find that it makes the perfect consistency. This is definitely one of the best recipes I have ever found. Thank you, Crystal!

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KATSINTHEKITCHEN

Cooking Level: Expert

Home Town: Trinidad, California, USA

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Reviewed: Mar. 26, 2007

Loved this!!! I reduced the butter to 1/4 cup, and also didn't use as much maple syrup, just drizzled it over the apples. It was REALLY good!

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ChelseaRae

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Reviewed: Mar. 18, 2007

My version turned out great. I used 1/2 cup maple syrup, may even use less next time. I made double of the topping, at first, I made what the recipe called for and it only covered half of the apples so I made a second batch. I added cinnamon to the top right before baking.

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cestbourgogne

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Reviewed: Feb. 19, 2007

Good, but when I made the topping, it never resembled crumbs...it was so moist it was almost mushy. It did taste good, though!

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Elizabeth

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Cougar, Washington, USA

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Reviewed: Feb. 16, 2007

Easy and delicious - we used frozen apples from the fall and they worked great.

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JKNC

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Reviewed: Feb. 9, 2007

A bit sweet but I did go back for a small second helping. I think next time I will add less maple syrup. I think it would be great served over ice cream though.

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Shannon K.

Home Town: Baltimore, Maryland, USA

Living In: Muri, Bern, Switzerland

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Reviewed: Feb. 6, 2007

A great & simple recipe (easy to remember too). The maple syrup is a nice change from the standard cinnamon/nutmeg flavor of most apple crisp recipes. That said, I didn't use the suggested 3/4 cup of maple syrup. Instead I drizzled maybe 1/2 cup on the sliced apples and discarded what was left on the bottom of the bowl.

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Scotia

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2007

This turned out great! I would probably not use quite as much maple syrup, as it became a little runny. I made it for a party and someone told me that it was best crisp they had ever had. Was stoked.

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leiyah

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Reviewed: Jan. 17, 2007

Very tasty. I agree w/ others, though, that this is maybe a little too sweet. I know desserts are meant to be sweet, but this one may be a bit much for my personal taste. But I don't think it's from the syrup because it wasn't the filling that was too sweet. I think next time I'll try increasing the oatmeal in the topping & maybe decrease the brown sugar slightly. LOVED the maple flavor. Right out of the oven, it is a bit 'saucy', but if you can let it sit for a few hours before serving, it thickens up quite a bit. Overall, very yummy. I'd make it again.

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marlakay

Cooking Level: Expert

Home Town: Kankakee, Illinois, USA

Living In: Tomball, Texas, USA

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Reviewed: Dec. 6, 2006

This was a very easy recipe to follow. Great way to use up apples.I reduced butter by half and added cinnamon, nutmeg and hazelnuts to the topping.

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SARA45

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Reviewed: Nov. 22, 2006

A+++ from my husband. Always a good sign! I only used 1/2 the syrup though (all I had) and it was plenty sweet!

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EPPIRN

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Reviewed: Nov. 20, 2006

This apple crisp came out perfect and was really easy to make!

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JBOYNTON9

Cooking Level: Intermediate

Home Town: Raynham, Massachusetts, USA

Living In: Taunton, Massachusetts, USA

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Reviewed: Nov. 19, 2006

I was not as impressed with this recipe as I thought I would be. The apple flavour was sufficiently strong enough that the maple flavour was largely masked. As such I was dissapointed that other apple friendly flavours were not present like cinnamon or nutmeg. I think next time I'll stick with using sugar and leave the syrup for my pancakes, and add in extra spices.

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romyo

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Maple Apple Crisp

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