I used no water (after all, there's no water in apple pie if you think about it) and found none was necessary. Given others' comments about the topping being doughy I took heed of that and upped the amount of flour, using one cup each of the sugar and flour. Rather than a feeble attempt to evenly distribute the cinnamon by sprinkling it atop the apples, I ensured that would happen by mixing the cinnamon in with the topping instead. I also added a couple of handfuls of fresh blueberries because I had them to use. It turned the dessert a kind of weird looking purple color, but the blueberry/apple combination was pretty darned good. This is a good "go-to" recipe if you prefer apple crisp without oatmeal, but I do think it's important to increase the flour by 1/4 cup.
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I used no water (after all, there's no water in apple pie if you think about it) and found...