I did skip the water but also tossed the apples in a bit (half a lemon's worth) of lemon juice before the sugar/flour mix (and of course added nutmeg as others did but also put some cinnamon and nutmeg in crumble). I was making apple crisp to use up a bag of apples and think the reviewers who talk about buying 'tart, crisp' apples for perfect apple crisp need to lighten up! My apples were a little soft and sweet so I added a tiny bit less sugar and the lemon juice also helped brighten them up.I scaled it down to just over six cups of apples for my 4 person dinner party and it was PLENTY and filled a large dish and used up nearly my entire 4lb bag of overripe gingergolds. Because they were a little soft to begin with I cooked for about 5-10 minutes less than recipe recommended and it was very good. Just use common sense. I have made dozens of good crisps but liked the idea of the melted butter so gave this a try and am glad I did. Tasty and easy with the melted butter, which made a very crispy delicious crumble (which there was a perfect ratio of to the apples without screwing with the portions). 4 picky eaters agree- just leave out the water, add a bit of lemon juice, and give it a jab with a fork near the end of cooking and take out when they are at your preferred softness level.
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I did skip the water but also tossed the apples in a bit (half a lemon's worth) of lemon juice...