Apple Crisp II
Made this recipe tonight. After reading some reviews, I also altered the ingredients. I used 13 fugi apples. I changed 1 cup of white sugar to 3/4 cup, and changed 1 teaspoon of cinnamon to one tablespoon. I followed and used the rest of the ingredients as noted. Before I placed the cut up apples in the 9 by 13 inch pan; I put the apples in a zip lock bag. I mixed the white sugar, cinnamon, and flour together and added 3/4 of the mixture to the ziplock bag. I closed the bag and shook it to make sure the apples were coated with the mixture. I then put the apples in the baking pan and sprinkled the rest of the mixture over the apples. I then made the crumb topping as directed and baked it. ( I was a little concerned with the amount of water, but stuck to the original ingredients). Yes, it was watery.....but, we are a small family and do have left overs. The water will keep this apple crisp moist when re-heating it another day. This is a magnificent tasting apple crisp! I will definitely make this again!
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Oct. 14, 2013