Reviewed: Nov. 25, 2011

very good! Only thing I did different from the recipe was to add some cinnamon and a little less nutmeg since nutmeg is not my favorite.

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Reviewer:

Georgia H.

Reviewed: Oct. 6, 2011

This was good, I did add a few things, and am very glad I did. I used 5 medium apples (usually it says a cup per apple). I think the recipe may need more apples. I also thought that the topping perhaps should have used a pastry blender and cold butter instead of softened. I think it is easier to work with that way. Just with my experience, if I were to serve this right away, it would have been a little soupy. I let it stand for about a half an hour or so, and it set up nicely. I did have a tiny taste before I froze this, and the spices there were not overpowering and a nice blend with the ones I added. Great Job, just have an additional apple or two if you put it in the pan and it looks like more should go in, put more in.

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Reviewer:

babs2574

Cooking Level: Intermediate

Home Town: Two Harbors, Minnesota, USA

Living In: Anoka, Minnesota, USA

Reviewed: Jul. 10, 2011

This recipe is fantastic. I read some other reviews and a tip for those who are finding your topping to be too dry....try mixing in the butter using your fingers instead of cutting it in. Try not to over mix but even if you do it would still turn out great! :) Served warm with french vanilla ice cream on top mmmm

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Reviewer:

Cass

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Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Reviewed: Apr. 26, 2011

YUM! Love the walnuts in this!

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Reviewer:

HollyAnn

Reviewed: Apr. 6, 2011

Wonderful crisp recipe. I've made this with a variety of apples with and without the skin on and it always comes out great. I've also made this combining frozen blueberries and apples, or blueberries and peaches and it's still yummy. Like others, I double the oats and add cinnamon instead of nutmeg. I also use margarine instead of butter and only add 1/2 cup of sugar. The topping is a little powdery, but it still tastes great even after the little tweaks.

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Reviewer:

Cindy

Reviewed: Apr. 3, 2011

Fantastic! Used maybe 2/3 the apples and it was perfect

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Reviewer:

badandy

Reviewed: Feb. 20, 2011

This ones a keeper! I doubled the oats and added cinnamon instead of nutmeg! I didn't have any walnuts so i added slivered almonds just before baking yummy !! Thank u for the wonderful recipes and helpful reviews!

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Reviewer:

Sakethebake

Cooking Level: Intermediate

Reviewed: Feb. 2, 2011

Wonderful!!! added a little cinnamon - perfect!!

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Reviewer:

TammiK

Reviewed: Jan. 27, 2011

This was really good. I added some fresh cranberries to it as well and it was a big hit!

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Reviewer:

aliciabenjamin

Cooking Level: Intermediate

Living In: Rochester, Minnesota, USA

Reviewed: Jan. 14, 2011

This was a very good crisp, similar to ones I've had in restaurants. Personally I found it a bit too sweet (though my father loved it), so next time I will scale back on the sugar a bit. I used gala and granny smiths, 3 of each, and they were very tender after 45 minutes. My only problem was that the top did not seem to brown and just remained a loose powder. I melted 2 tablespoons of butter and drizzled it over the top of the crisp and set it under the broiler for a few minutes. That really helped to make a nice browned crust on top.

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