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Apple Crisp II

Reviewed: Jun. 5, 2014
I just made this and it's so good that it made me weak in the knees. Of course, like other reviewers, I made several changes to the recipe: For the apples (I used granny smith), I coated the apples with the sugar mixture and left out the water. The apples create their own liquid. I also threw in some extra all spice to the apples. For the topping, I doubled the recipe and put some of it on the bottom of the pan before putting on the apples. I also threw in some additional all spice and cinnamon, as well as some chopped walnuts. As it was baking I thought the topping looked a little dry so I cut up a bit of butter and dotted the top of the topping with small cubes of butter. I served with vanilla bean ice cream, and I will say this is better than any apple crisp I have ever had in a restaurant.
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