Recipe by Cheri Osborne
"A moister version of Apple Crisp. I've used this recipe for many years. It has a thick sauce for extra moistness. I always get requests for the recipe when I make it! Tastes great served warm with vanilla ice cream!"
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peeled, cored and sliced apples
This recipe was one of the best and is definatley a keeper! instead of dividing the crumbly topping in 1/2 i made two batches (one for the bottom and one for the top) make sure APPLES are golden brown when you take it out. Very moist and delicious (Granny smith apples 1/8 slices)
Sometimes when I see a negative review, I think, oh they must have done something wrong, or it just wasn't what they were looking for, but this time I must agree 100% with "cheer4us". I followed the recipe exactly and the crisp is way too thin in a 9x13. I can't even get the bottom unstuck from the pan and the syrup just has a weird flavor, nothing mapley or buttery or anything. WILL NOT MAKE THIS AGAIN AND I DO NOT RECOMMEND!
Ugh...bad texture, bad flavor, and the sauce is un-needed. Just make the crust, put down some apples, sprinkle on the crust and cook it in a deep pan. Probably a 8 by 8 is best. I do not recomend this version of a perfectly good dessert.
Recipe was excellent. The only thing I changed was the pan size to 9x9.
it was very good. my only advice is either use a smaller pan or more apples. big hit in my house!
I doubled the recipe and added rasins! It was wonderful! Thanks Cheri! This is a keeper!
I made this at home my family liked it so well
I sized it to 200 and made it for my school.
I had to use canned apples but it turned out great.
Wonderful! I actually used slightly less sugar than the recipe called for and it's still terrific.
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Crisp II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 110
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