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    You are in: Home / Recipes / Apple Crisp Recipe
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    Apple Crisp

    Average Rating:

     17 Total Reviews

    Showing 1-17 of 17

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    • on July 13, 2003

      I cannot describe how wonderful this was. why hasn't anyone tried this recipe!!! I made one large crisp, and it was done in 1 hour 5 minutes. Try this you won't regret it. Thanks Mean Chef!

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    • on August 20, 2011

      This is a super recipe. I used crushed almonds and it gave really good texture. My husband said it is the best he ever had. How bad can sugar and butter be?

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    • on October 11, 2008

    • on October 06, 2008

      Hmmmm, After the previous reviews, I hesitate to write mine. I did not have good luck with mine. Maybe the apples were not juicy enough, I used Cortlands. The crisp didn't get all that crisp, but we still ate it and it wasn't the worst I've had

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    • on August 01, 2008

      I just used the crisp topping and put it on a can of pie filling apples. I baked it for 60 minutes and it was absolutely delicious! Thanks to carolinafan and to Mean Chef. Carole in Orlando

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    • on November 22, 2007

      I needed a recipe to use up the extra apples I had for the turkey stuffing but didn't have quite enough for this so I soaked a small box of dried fuit (apples, peaches, pears and raisins) in some pomegranate juice, drained what didn't absorb and made this, it's in the oven now and smells terrific. :)

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    • on January 18, 2007

      One of the best 'crisp' recipes I've found here. Not particularly fond of some of the other crisps that call for oatmeal, so this was PERFECT. I did add extra walnuts to the topping mix and WOW, that was the ticket, made it juuust right, for our family. Thanks carolinafan for such a simple, yet tasty recipe.

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    • on October 05, 2005

      very simple and easy. i liked this recipe b/c i wanted to make a smaller crisp than the recipes that usually call for a 9x13 pan. baked it in a pretty pie pan and everyone was impressed.

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    • on February 01, 2005

      This is absolutely WONDERFUL!!!! Used Splenda in the apple mixture. Used regular brown sugar in the topping so it would "carmelize" properly. Served with vanilla ice cream and savored each delicious bite. Best Apple Crisp we've ever eaten. Thanks, Mean Chef.

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    • on October 19, 2004

      The recipe was very easy to make and looked delicious. I must admit that I am not a baked apple person, but I thought the crisp was good especially the top. Other family members who regularly eat apple desserts thought it was good. Next time I will add at least 3 tablespoons of sugar to make it sweeter since I added a little more than 2 this time and it wasn't enough. Thanks for the recipe!

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    • on September 21, 2004

      This is the best apple crisp I've had. I made it exactly as written. I loved the crisp topping, using pecans. It provided just enough crunch and sweetness for the apples. I'm keeping this one!

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    • on September 13, 2004

      This could not be simpler. What a wonderful topping. I dislike apple crisp with oats, this was outstanding. I had no trouble with the topping everything mixed easily and browned beautifully. I didn't change a thing but did add extra cinnamon. My son said its the best apple crisp he has ever had, he is forever ordering apple crisp in search of the perfect one! Thanks for sharing this recipe

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    • on November 17, 2003

      This was very good and easy. The only problem I had was the flour didn't brown or cook off, I had to mix it up so it didn't look so white. I topped it with cinnamon ice cream, very good dessert, wonderful for fall

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    • on October 27, 2003

      While this was good, it wasn't the best apple crisp I've eaten and not up to Mean Chef's usual high standards INHO! I made the large version, used 4 cups of Granny Smith , 2 cups of Empire apples, pecans in the topping & served warm with vanilla ice cream. I'd probably increase the amount of filling or decrease the amount of topping if I made this dish again. Thanx Mean Chef!

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    • on September 25, 2003

      This was an excellent recipe! I made a couple of changes. Those were to double all the ingredients and make it a 9x13 pan(it took about 1.5 hours to bake), I also didn't peel my apples because we like the skins on them(oh, and I'm lazy!), and I used oatmeal instead of nuts for the topping. I also forgot all the filling ingredients except for the apples, and while I'll add them next time, it still turned out good without! Thanks for posting, MEAN CHEF!

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    • on September 14, 2003

      This was delicious! The granny smith apples are definately the right choice, they lend a tartness to the dish that goes so well with the topping. I served it warm with a dollop of vanilla ice cream. I will definately make this again. (Oh, these work beautifully in the freezer as well).

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    • on August 18, 2003

      This turned out very nicely! Very simple to put together with a nice "old fashioned" kind of taste (not too sweet!). I used pecans which were great. I made the large version and it took about an hour to finish. I served with ice cream and a drizzle of caramel sauce.

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    Nutritional Facts for Apple Crisp

    Serving Size: 1 (338 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 498.4
     
    Calories from Fat 196
    39%
    Total Fat 21.8 g
    33%
    Saturated Fat 10.6 g
    53%
    Cholesterol 40.6 mg
    13%
    Sodium 84.8 mg
    3%
    Total Carbohydrate 76.2 g
    25%
    Dietary Fiber 8.0 g
    32%
    Sugars 47.7 g
    191%
    Protein 5.1 g
    10%
    Detailed Nutrition Values About Nutrition Info

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