Reviewed: Nov. 24, 2011

Fabulous!!!! I made it several times ad shared the recipe with many other people.

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Reviewed: Jul. 23, 2011

Wow, this is delicious and a nice change to my traditional apple crisp. Great as is, but might add a few more nuts next time and a little nutmeg.

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3 users found this review helpful

Reviewer:

farmgirl

Cooking Level: Intermediate

Reviewed: Jul. 10, 2011

I liked this, but it was pretty dry. Kind of like a cake, but not as moist.

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Reviewer:

jennifer_a00

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Cooking Level: Beginning

Home Town: Rancho Cucamonga, California, USA

Reviewed: Dec. 11, 2010

My favorite recipe for apples. Takes a bit of work but its worth it in the end. The crust has a great crunch and the fruit is very juicy. I recommend using Granny Smith apples as it holds up well. Very good by itself but even better with vanilla ice cream. This is a crowd pleaser

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Reviewer:

chicbunny

Reviewed: Oct. 18, 2010

This turned out very strange. The dough was to thick to spread over the apples, so I struggled to get it to cover the fruit layer. I cooked it for 40 minutes at 350 degrees, and the topping was burnt. I'm not sure what I did wrong with this, as I followed the recipe. If I make this again I'll probably add a couple of splashes of milk to loosen the dough up, and also watch it more closely in the oven. It smelled great, though.

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5 users found this review helpful

Reviewer:

MRTDAWN

Cooking Level: Expert

Home Town: Shiprock, New Mexico, USA

Living In: Tempe, Arizona, USA

Reviewed: Aug. 25, 2010

O.K. recipe if you dont like things sweet-to bland for my taste.

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1 user found this review helpful

Reviewer:

lorimuffin

Cooking Level: Intermediate

Home Town: Washingtonville, New York, USA

Reviewed: May 24, 2010

My husband really liked this much better then apple crisp. Takes a bit more time but well worth it. It freezes well and I put it in 2 8x8 so I could freeze one and it was handy to take out on short notice. I used Granny smith apples and they were tender but not mushy like some others go when cooked. Good even without ice cream

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Reviewer:

Maureen

Cooking Level: Intermediate

Home Town: Summerland, British Columbia, Canada

Living In: Ponoka, Alberta, Canada

Reviewed: Nov. 10, 2009

Great base recipe! Good flavor, not too sweet. Walnuts provided great crunch. Served warm with freshly whipped creme and a sprinkle of nutmeg. I did change recipe a bit to reflect my style of cooking...in lieu of 2 c. flour, used 1 c. whole wheat flour, 1/2 c. unbleached flour and 1/2 c. oatmeal. Also added 2 c. + more apples (to make it deep dish style) and 2 tsp. apple pie spice in addition to the cinnamon to give a bit more spice. Made for a sorority meeting dessert and received many compliments! Those attending wanted the recipe to take home!

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Reviewer:

Cynful2257

Reviewed: Oct. 18, 2009

Fairly quick to assemble--and even quicker to eat! I made this for an impromptu dinner party, and it was a hit. We served it with vanilla ice cream. My husband had seconds (and he's particular about desserts) This will become a regular part of my dessert repertoire.

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