Apple Crisp II
I have been making apple crisp for 7 years based on my mother-in-law's great recipe. In our last move, I lost the recipe (and suffer from a terrible memory). I searched for a version similar to hers, but when I saw this recipe I decided I would try this instead. My husband said this was the best apple crisp I had ever made.
Personally, I loved the melted butter idea instead of cutting cold butter in like I used to do. I also put it in an (roughly) 8x8 baking pan so the apples were thick. That also made the topping thick, almost like a crust, but I loved that. I don't usually eat apple crisp either.
I didn't add any water, just added juice from a lime since the apples were browning very quickly and that's all I had on hand. We used Jonathan apples (about 8 medium sized) because that's what we picked last week. I cut the apples thick so they wouldn't turn to mush. We used about 1 tsp Pumpkin pie spice in the oatmeal topping because my 3 year old wanted to add it (really, no other reason than that, haha). It was juicy and the apples were cooked to perfection (about 45 min baking time). The topping was crunchy and perfect. Thank you!!!
3 users found this review helpful
Sep. 19, 2012