Apple Crisp

Yum! There is a lot to like about this crisp, starting with it is easy to scale back and bakes in custard cups. We enjoy really sweet desserts which this is and we loved the addition of pecans. Made almost as written forgot to add the cinnamon oh well we thoroughly enjoyed anyway and used Splenda brown in place of the brown sugar. Those were the only two changes. Will make again. Thanks so much for the post.

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I scaled this back to 3.5 - 4 serves and used 3 granny smith apples and halved the brown sugar and used a sugar free maple syrup and subbed slivered almond for the pecans and it was still plenty sweet for us (would honestly omit the sugar from the apples and cut them chunkier as they were too soft for us with a small chop - personal preference). The biggest issue I had was the topping as 3 tablespoons of butter made it more like a shortcrust pastry than a crumble topping and I had to add about another 1/2 cup of flour to get it to a crumble consistency so will cut that back to 1 tablespoon of butter as spooning all the crumble mix over that I made, made the topping too thick and took a longer time cooking through). Thanks AZPARZYCH for a recipe I will make again especially as I can pre-make it early in the day and just pop in the oven when required, but with adjustments to suit us (would also like to try different nuts as well), made for Every Day a Holiday.

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