3,5 stars. I use Xylitol, a natural sugar substitute made out of birch or corn, in all my baking. It's a little expensive, but bakes really well and has 0 aftertaste (or any weird taste, for that matter). The only thing that might make this recipe not very suitable for it, Xylitol needs a little extra liquid usually, and this dough doesn't have any. It still came out pretty good, but the dough was very hard to press into tins evenly, so I feel like there's way too much dough on the buttom of the cup, when I taste it, and not enough apples. In fact, I just ate my second one, and had to leave some of the crisp uneaten. You think I can add some sour cream or an egg, to make the dough less "sandy" and easier to work with? I think I would have liked it a lot more if the crisp part was much thinner. I only had regular muffin tins, so I lined them with paper cupcake liners, sprayed with oil. Was enough for exactly 18 regular size cups. Again, the taste is good, but it's a little too dry for me, and the proportions of dough to apples were a little off, IMHO. It's also fairly labor intensive. I would appreciate any suggestions, as I'd like to give it another shot.
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3,5 stars. I use Xylitol, a natural sugar substitute made out of birch or corn, in all my...