Made it this morning and followed the recipe almost exactly. The bitter taste others are complaining about is too much baking powder which does leave a bitter taste. I added vanilla and although it did add to the taste, it wasn't enough to disguise the baking powder. Next time I will decrease the baking powder to 1-1/2 to 2 teaspoons. Otherwise it is a very good recipe and I will make it again.

Reviewed On: Jan. 1, 2013

Fabulous and easy. I followed the directions exactly as written, except substituted bread flour for all purpose. PERFECT. The recipe directions clearly state "work flour in gradually." I did not need all 5 cups so when I added gradually, I had about 1/2 cup left over. Dough was smooth and elastic, not sticky. My loaves took 25 min. to bake to a golden crust. Absolutely delicious even without butter. Will definitely make this recipe again. Enjoy!

Reviewed On: Mar. 23, 2011

Excellent recipe. I used 3 large Granny Smith apples which equalled just under 5 cups peeled, cored and sliced into fairly thin slices; prepared 1/4 cup wite sugar, 1 tablespoon flour, 1/2 tsp. cinammon, 1/2 tsp. nutmeg and combined carefully; NO WATER; Mixed the apples with the sugar/flour mixure coating them evenly and placed the apples in a 9x13 pan; Doubled the topping as others suggested combining it well however I used cold butter cut into small cubes and mixed it together and then spread evenly over the apple mixture in the pan; Baked at 350 degrees for 45 - 50 minutes. Absolutely delicious! Best apple crisp I ever made and will definitely make again for company. Thank you so much.

Reviewed On: Oct. 15, 2010