I never made an apple crisp before and was really impressed with how easy this dish is to make. I gave it 4 stars because if I went solely on the recipe alone I do not think it would warrant 5 stars. I made some changes.. Now as far as the apples go.. I used aprox. 7 medium Granny Smith apples and 5 small Fugi apples.( I have an applecorer/peeler/slicer) I however prefer a slighty thicker slice than the slicer produces..so what I did was just use the peeler, then a hand corer/slicer and cut those slices in half. I did use the amount of sugar/four that it called for; however I mixed it with the apples in the 9x13 baking dish... I added more than 1 Tsp. of ground cinnamon to the apple mixture to where the apples were generously coated, in addition I also added 4 rasps of fresh nutmeg to the mixture. I also reduced the amount of water to only use 1/4 cup. I doubled the crisp part added cinnamon and cut in cold butter and set the mixture in the fridge for approx. 30mins to chill. The bake time was perfect and after baking left it in the oven on the warm setting to have later after our main meal, the crisp held nicely. I highly suggest that you use Granny Smith apples as the main apple and Fugi for the remaining. I promise that you will have a nicely cooked apple and not applesauce =) This dish was perfect and not too sweet, I served with Dryers french vanilla slow churned ice cream.. omg was to die for!! I will make this again!!!

Reviewed On: Mar. 19, 2013

Quick and easy recipe, loved the fact that it was a cake- like brownie. My husband absolutely loved these, not too sweet and not heavy. I saw some comments that it didn't have a very strong chocolate flavor, personally for me it was a perfect balance and you can always add frosting on the top for more sweetness and chocolate flavor. I did not have any other flour than self rising flour and it came out just fine. I had some left-over chocolate chips so I added a little over a 1/4 of a cup to the mix. As other reviewers had stated I had to up the cooking time (by approx. 10 mins.)

Reviewed On: Feb. 7, 2013