this was DELICIOUS! we made it with double the amount of apples, and triple the topping, but it was still tasty! we also added a pinch of allspice, which worked out really well. just make sure that when mixing the topping ingredients to fully and completely mix them, or else the topping'll turn out flour-y and not as tasty :D
Fabulous crunchy topping!! I doubled the recipe using a 9X13 pan, worked perfectly. I also added approx 1 cup of toasted walnuts to the topping!
This is now going to be our GO TO recipe for fresh fruit crisps. Thank you for sharing!
Wow wow wow!!! I also doubled this recipe and put it in a 9x13pan. At first it seemed like too much "crisp" but in the end it was great. I did have to grate some frozen butter on top of the whole dish midway through cooking though because the crumble was dry and the butter did not distribute evenly. I sprinkled some cinnamon on top of the apples before putting the crisp on as well. I thought it was really good warm out of the oven, but it was ten times better cold out of the fridge the next day. Delicious and easy.
Yummy! I did tweak it a little which is why I gave it a four instead of a five. First I knew we'd need a bigger batch since my family and I are gluttons so I doubled the apple portion so it would fill a 9x13 size pan. I also tossed the apples in a little vanilla and white sugar. We love the apple crisp topping so I tripled that. I added a couple dashes of salt to the topping and ended up adding two sticks of butter. It came out picture perfect. It tasted just like I wanted it too and my family loved it. Vanilla ice cream on top is a must of course ;)
Sorry, but nutmeg was over powering and all I could taste.
Yummy, yummy! What I love most about this recipe is that it's so easy to make for the 2 of us. We halved the crumble recipe, and sliced 2 apples, baking in individual dishes. We served them with a scoop of cinnamon ice cream. We also think it would be good with a little caramel drizzled on top.
This is the same recipe from Betty Crocker that my friend shared with me recently. I doubled the recipe to fit my 13x9 (unless you have an older jar of nutmeg, you'll definitely want to reduce the amount as it is very strong!). Baked at 350* for 30 minutes. It's so easy to pull together and makes a great dessert served a la mode.
Delicious with some slight changes. Made with braeburn apples, added a little lemon juice to up the tartness and keep them looking fresh as I sliced them. Also, cut out the nutmeg, upped the cinnamon to 1 TBL, and added chopped walnuts to the topping for more crunch.
I can't believe I have not reviewed this yet ... I have made it many times. We all absolutely love it ... not a lot of ingredients yet full of flavor. Truly a great apple crisp.
This was VERY good! I had really small apples (not sure what kind they were), so I used about 8 or so. I doubled the topping, and cooked it in a 9x13 pan. Also, I didn't cut the butter in, I just melted it and mixed it with all of the other topping ingredients, then used my hands to sprinkle the crumble over the top. I also used about half the cinnamon and nutmeg. We had this with vanilla bean ice cream, it was VERY good!! Beats my old recipe for crisp hand down!