Reviewed: Apr. 17, 2013

This is the best apple crisp I've ever had! I love the addition of the crumb "topping" on the bottom. Yum!

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Reviewed: Apr. 4, 2013

Very nice! Substituted butter with "buttery spread", turned out beautifully. Allowing this to cool a bit after removing from oven is where you get the "crisp". Will make again, thank you so much for sharing.

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Carol A.

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Mar. 25, 2013

This was a great recipe, and I would suggest it to anybody who hasn't cooked an apple crisp before. However, if you're feeling a bit adventurous, I would suggest using half the amount of flour suggested (the amount of flour put into this recipe makes it rather cake-like instead of crisp-like. Make up for the loss of volume by adding about 1/2 cup more oats), throw in about a teaspoon of salt (it enhances the sweet flavor, believe me), and mix the cinnamon and sugar into the apple slices rather than sprinkle (you get more of that delicious flavor into more of the slice), along with upping the cinnamon (for the cinnamon lovers like myself) by about three teaspoons to the cinnamon and sugar mixture , the outcome is golden!

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How to Cook a Wolfe

Cooking Level: Intermediate

Home Town: Bend, Oregon, USA

Living In: Portland, Oregon, USA

Reviewed: Mar. 7, 2013

I always love recipes that were "handed down by grandma!" This was a wonderful recipe for anyone like myself who loves oatmeal with apples. I do plan to make this again, but I will bake a little longer than the 45 minutes recommended. The sugar in the topping remained a bit grainy on my first attempt, and I think a longer baking time would remedy that. As some of the other reviewers stated, using a little less sugar is an option. Simply a matter of preference. Thanks, Dave, for sharing this keeper! Enjoyed it.

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Rebecca

Cooking Level: Intermediate

Reviewed: Feb. 21, 2013

Delicious! Although next time I'm going to drastically reduce the white sugar. I used a fairly sweet apple so the extra sugar was not necessary. But it came out very delicious with a little milk in a bowl, or even a scoop of ice cream.

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kgeorge884

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Feb. 18, 2013

A few mistakes in ingredients first it doesn't say if you pack the brown sugar or not. I would say no because I did and mind was too sweet. Second it doesn't say how much sugar to mix with cinnamon. Overall good will make again with the adjustments. Also it was dry it might need a little water to make it more moist probably 1/2 to 3/4 cups of water.

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liz

Cooking Level: Intermediate

Reviewed: Feb. 18, 2013

Turned out great however once I sprinkled the apples with sugar I realised there was too much so I sprinkled some on the crumb mixture as well & still had some leftover sugar/cinnamon. I also added in pears & increased the recipe to even it out. Mine wasn't as firm on top either but it still tasted wonderful!

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anewbeginning88

Reviewed: Feb. 13, 2013

The recipe had a good flavor. However, I felt that it had way too much dough and not enough apples. If I make it again, I would double the apples, thus decreasing the dough by half.

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gfredenb

Reviewed: Feb. 9, 2013

This recipe rocks! I was hunting for a good apple crisp recipe and this is it! Next time, I would likely eliminate the white sugar altogether as the apples were sweet enough. Really love the different texture of the crisp on the bottom vs. on top. Thanks for sharing this recipe!

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