"After experimenting with many different recipes, I came up with this unique recipe for apple crisp. It has some ingredients you wouldn't expect to find in a crisp recipe, making this apple crisp especially delicious." — RALWATTAR
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light brown sugar
unsalted butter, cut into 1/4-inch pieces and frozen
apples - peeled, cored and sliced
I thought this was very good and so did my daughter. We dug into it as soon as it came out of the oven. The tapioca does a nice job thickening it and the walnuts are delightful. I omitted the coconut only because I realized I didn't have any at the time. Thank you for the great recipe.
I am really surprised this was a 5 star recipe. It tasted fine, was not bad, but I have definitely made better. It did reheat in the over well for a later eating. I'd call it mediocre and will not make it again.
I made a few tiny changes only to use what I had on hand. I did not have walnuts on hand so I increased the oats to 2/3 cup. Before tossing the apples with the filling ingredients, I tossed them in a little lemon juice and I used two tablespoons cornstarch instead of tapioca. I also added 2 tablespoons melted butter to the filling only to make more of a "filling" when it was combined with the juices of the apples during the baking process. Really, REALLY good. Jazz apples were on sale this week and a GREAT apple in this particular recipe. Crisp and slightly tart with a light sweetness. The smell of this while it was baking was ah-mazing! The one issue I had with this filling is it came out a little dry. When I try this again (and I will try this again), I'd make more of a juicier bottom by making a kind of apple pie filling out of either apple juice and water and the remaining ingredients. It could have been because my ingredients would not fit in a pie pan but I've really not had this happen before. The flavor was good and the sweetness was perfect--it just needs more "stuff" in the actual apple-y part. NOTE: My ingredients were too......much for a 9 inch pie pan. This fit into a 9x13 baking dish just right. 30 minutes at 350 degrees was just right for me.
Love all the flavors in this crisp! Looking for something different from the norm - then this is the crisp for you!
Delicious!!! I've tried many different apple crisp recipes, I'm done searching! This is a keeper and my family will enjoy it time and time again. Thanks so much for sharing.
A Bit too sweet, but the topping is marvelous and it turned out wonderful. I will just reduce the sugar used next time. Gret recipe!
This is utterly DELICIOUS!!!!!!!!!!!!!!!!! Maybe just a *tiny* bit too sweet, but that can be easily remedied! :) I would definitely make again!!
This really was good. I did make a couple changes just out of necessity (didn't have any coconut and we have a slight walnut allergy in this family). I also did not measure the apples, and instead just sliced up 4 empire apples. I doubled the oats to make up for the coconut. And I also added 2 tablespoons of melted butter to the apple filling, because we like more of a pie type filling. As I said, this was excellent. Next time I will use at least one more apple, as I feel it was a little skimpy in the apple department. And I for sure want to try this with coconut! I used a 9x13 casserole dish for this, because I was concerned it would be too much for a 9 inch pie plate. I made homemade whipped cream and served this as a dessert for Thanksgiving. It got many compliments, and was definitely a favorite. I'll be filing this one away.
* Percent Daily Values are based on a 2,000 calorie diet.
Something Special Apple Crisp
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 158
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