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Apple Crisp II

Reviewed: Dec. 3, 2012
This is by far the best apple crisp recipe I have ever had. My dad used to make it just like this when I was little, so it definitely has a homey feel to it. I've found it can be made easily with gluten free ingredients, and it doesn't taste any different. I just use my gluten free flour mix which consists of corn flour, rice flour, tapioca starch and zanthum gum. I only use about 2/3 of the sugar recommended in this recipe otherwise it's much too sweet. Also, this recipe should definitely specify using granny smith apples. Any other apple is too sweet or not acidic enough, it just tastes like eating sugar. If you don't have granny smith apples on hand, just pour some lemon juice or vinegar on the apples and it tastes just about the same. As for the water, a 1/2 cup is too much for me. I use a 1/3 cup and it's just right. That way it becomes more caramelized and less soupy. I add just a touch more butter to the topping, it makes it just a little crispier and tastier. I highly recommend this recipe to anyone wanting a people pleasing dessert. This one is staying in my recipe box for a long time.
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