So easy and sooooo good! Used 4 granny smiths and 2 honey crisps, used brown sugar instead of white, left out the raisins and walnuts, but added a 1/2 cup of crushed pecans to the crumble mixture with an extra tablespoon or so of butter. Usually i cut back on the sugar that a recipe calls for because i don't like things too sugary sweet, but the combo of the granny smiths gave the perfect balance of tart and sweet.

Reviewed On: Nov. 7, 2010

great starter recipe! skipped the butter, used a ready made rotisserie chicked, shredded, healthy choice cream of mushroom soup, water instead milk -- healthier and still dee-lish! i added 1 medium-large cubed potato and a dash of garlic powder. oh, i also used crescent rounds rolled lightly out so the crust isn't so thick instead of biscuits -- lighter texture.

Reviewed On: Nov. 7, 2010

dense and moist with a light crispy crust! seems to be a pretty forgiving recipe too as i did not use exact measurements. i subbed in more yogurt instead of all the butter as directed below. i also decreased the sugar. and after mixing everything, the batter seemed a bit too dry so i added an extra egg. i used a bundt pan and the cooking time was def way longer than 35 minutes -- closer to 50 as others have posted. even with all these adjustments and my rather slapdash method, it turned out wonderfully. will def make again, but will prob cut out more sugar and use a cream cheese glaze. yum!

Reviewed On: Apr. 22, 2010