3 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

This makes a great apple crisp! I brought a pan of this (doubled recipe) to work, and it didn't even make it to the end of the day (I had brought it along with french vanilla ice cream, C & D's Mommy's Cider Sauce, and Rita L.'s Tiramisu Cake from Tim; everyone had a helping of everything!). I added some cinnamon to both the apples and the topping (I need cinnamon in my crisp). I only used 1 1/3 cup butter in the topping because 2 cups just seemed like too much, and I think I could have even gotten away with using one cup of butter for a doubled recipe. I used a full two cups of maple syrup which created quite a bit of liquid in the pan once it was cooked and the syrup thinned out (much of which ended up on my car seat and my pant leg when I transported it lol). I will probably halve the syrup as well when I make it next time. Very good, thanks for posting!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Muffin Goddess October 18, 2006

we're a big fan of appple crisps & I always bring maple syrup back from Maine w/me so this was perfect! Actually, the apples came from Maine, too. Next time, I'll halve the syrup & butter. THE PICKY ONE was really mad that dh finished it - she wanted it for breakfast the next day! Thanks for posting!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Elmotoo September 22, 2006

Wow Redneck Epicurean, this was great. We really enjoyed this tender, sweet crisp. I did cut the butter and maple syrup amounts in half. My apples were on the small side. This was fast and easy to make. A wonderful comfort food. Thanks so much for sharing. I will be making this again often.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Baby Kato September 21, 2006
Vermont Apple Crisp