Needs vanilla or cinnamon ice cream to be perfect - truly enjoyed - made for PAC Spring 2012.
The single reason that I make pies very seldom is that I dislike making the crusts. I would call this a crisp but it doesn't have the oatmeal that is always in the topping of a crisp. I added cinnamon and an accent of ginger to the Splenda that went on the apples and 1/3 cup of Splenda Brown for the ask for 1 cup of sugar in the topping. My own opinion is that that 1 cup would be waaaay to sweet but thats personal taste. I found that it required a longer baking time for the apples to cook to DH's liking ( my slices were about 1/4 inch thick). All of that being said we loved the finished result, it was spicy sweet which is always wonderful with apples and the aroma is a delight in it's self. I'm sure that this same topping and method would be perfect with any fruit that you might want (or have on hand).