I halved the recipe and baked it in a 9X9 glass dish. I used 2tbs of water instead of 1/4 cup and I think that was still too much water. I also used about 3/4 cup sugar and a dash of nutmeg to the apples. I'm not sure I would make this again. I think it was edible but I may just be a pie person. Update (half recipe): I've made this several times and settled on a few minor changes which make this recipe 5 stars. I used a little more than 2/3 cups of sugar (half brown and white). I used 1tsp of cinnamon, 1 tablespoon of flour, dash of nutmeg, dash of salt and no water. One of the big keys of this receipe is to let the crisp cool before eating. If you won't wait, all of the juices will run out with the first "slice." Update 3: I melted the 1/2 cup butter and added 3 heaping tablespoons of flour. I cooked the mixture for 5 or so minutes, stirring constantly (don't let it brown). I then added 1/2 cup of brown sugar, 1/2 cup white sugar. Mixture will form a paste. I then added 2 tablespoons of water. I brought the mixture to a boil, lowered the heat and continued until the mixture became syrup/thick. I also added the apples and cooked until the mixture was thick again (5 or so minutes). I also added 1 teaspoon of cinnamon and 2 dashes of nutmeg. I baked the pie at 400 for 30-45 minutes. Allowed the crisp to cool for 15 minutes.
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I halved the recipe and baked it in a 9X9 glass dish. I used 2tbs of water instead of 1/4 cup...