Apple Crisp II
I ADORE this recipe. First off, to address other reviewers' issues with the the crisp being too sweet or too watery, I imagine that none of them made this with ten whole cups of apples. I used 10 apples and didn't come near 10 cups. I imagine 15-20 medium apples would come to that, and then the sugar/water would be fitting. Simply adjust with the amount of apples you use! My point is that the recipe itself is not flawed. And, as others have mentioned, definitely use Granny Smiths. DEFINITELY.
As I made it, I used ten smallish Granny Smiths, cut the sugar in half, omitted the water and instead tossed the sugar mixture with the apples, letting them release their juices. (I would have added water if I'd had more apples.) I doubled the crumble because that's my favorite part, but in hindsight I could have done with the original amount. It's very rich so not too much is needed.
What else... I ended up baking mine for about an hour because my apples weren't too ripe, but thankfully the top didn't burn. Oh, and I was delighted with the crumble using melted butter - I don't see any need to cut it in but I suppose it's up to one's personal preference. I made this with my mother, who has a famous apple pie recipe and doubted this crisp, but she conceded once she tasted it. Enjoy! :)
14 users found this review helpful
Feb. 13, 2013