Best, Easy Old-Fashioned Apple Crisp Recipe - Food.com (2024)

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photo by Ashley Cuoco

1. Does anyone just use 1/2 cup instead of 7 tablespoons? The measurements are a little odd.

   natwatson

Reviews

1. We did not add the 2 tablespoons of melted butter, and cut back on the butter in the topping to 8 tablespoons. we cut back on the white sugar in the topping to 4 tablespoons, and it was still great! I think I will do more sugar next time, and a small sprinkle of salt in the topping, as it seemed to need it. We served it with half & half on top, sooo good, I will make this again and again. Don't be afraid to cut the butter some, if you are watching your diet like us!

   cheesynei

2. Absolutely wonderful - didn't change a thing. DH is a very picky eater and he loved it. Was even better the next day!<br/><br/>Update 7/22/2012 I make this so often now that I can almost do it with my eyes closed. All the grown kids request it! Never can make one pan anymore! I really don't think you can mess this recipe up! Since I make it so much now, I hardly measure anything! Have added nuts, have used blueberries, apples and peaches. Have some fresh picked huckleberries, guess how I'm gonna use them!!!!

   For JT's Grandma

3. I made this last night and it was perfect. Crisp on the top and juicy in the middle. I would like to note it was too sweet because the grocery store ONLY had sweet apples. Definitely use the tart apples the recipe calls for. Also, the recipe doesn't give directions on what to do to the apples. I peeled, cored and cut into 16 wedges. Thanks for the great recipe!

   Jencathen

4. This was awesome! I had a bunch of apples that I had just picked, so they were sweet - I cut back on the white sugar by about 2-3 T total and it was still great. I also skipped drizzling the apples themselves in butter to save some cals. I only used three apples because the ones I had were huge. Fabulous. Thanks for the recipe!!!<br/><br/>Edit: I've made this about a dozen times since my first review. I always omit the butter over the apples and haven't ever missed it. I also usually take off 1T of white sugar from both the apples and topping. I add about three handfuls of finely chopped pecans to the topping and sometimes cut the butter by 1T in the topping. I also add a bit of nutmeg. I just reread the other reviews and I agree that it could use a few more T of oatmeal as well.<br/><br/>Great recipe. Every time I make it for company I get compliments, especially when served with french vanilla ice cream.

   Annelotte

5. Does this recipe need one more glowing review? You betcha! I was worried that the 12 tablespoons of butter might be too much, especially as it was baking and looking a bit too buttery. Those were needless fears--ended up looking as good as it tasted. I followed directions as written, and it turned out just right. Everyone enjoyed this one--thanks, cuisinebymae!

   ladyfingers

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Tweaks

1. DELICIOUS! A great way of using fruit that is too ripe to eat raw, but still good for baking. Very sweet though; even though I reduced sugars by 4 tablespoons in crust and 2 each in filling. I also used regular sugar with a drizzle of molasses to replace the brown sugar (since I was out). Worked fine. Yummy! And I substituted 4-1/2 tablespoons of crisco for the butter in the crust. Seemed to work well. Probably try a little less Crisco next time, but I like the texture when it's a little clumpy like that. Also, I would not put 2 tablespoons of melted butter in the middle on the apples next time. Just butter bottom of dish before filling so it doesn't stick. Plus, I included two overripe pears with the 4 or 5 overripe apples I had. The pears were delicious mixed in!!! I also sprinkled a little sugar on top for decoration. And, it could have used a touch of salt in the topping, so I think I would add a half-teaspoon of salt to the crust next time as well.

   Asha L.

2. Gluten Free: substituted Pamela's Baking/Pancake Mix for flour, also substituted quinoa flakes for oats. Also only used 8 tbsp butter total, cut sugar back in topping by 2 tbsp. Excellent!

   kahrends

3. OK, this really is a great, basic Apple Crisp recipe! We did modify it a bit, and I want to share that. I'm a firm believer that apples and cinnamon do not always go hand-in-hand. So I left out the cinnamon, substituted vanilla extract for the melted butter in the apples, and let the apples sit without the topping for a few hours before I combined them and baked. It was FABULOUS and the hit of the party.

   ChefSaraB

4. This apple crisp was absolutely wonderful! I used 5 Fuji apples, added a tiny splash of lemon juice to them and doubled the topping as suggested (great suggestion!!!). It was a little soupy but I think it was because we couldn't wait and dove in before it had a chance to cool and set properly. I made this last night and it's already gone. I've been commanded/begged to make it again tonight. Love, love, love this! I'm off to start peeling apples. Thank you MaeEast!!!2/9/09 - I used 3-4 cups of Blackberries the 3rd time I made this and followed the directions exactly. Came out awesome yet again! One last note. I always use margarine instead of butter and it still comes out wonderful. Thanks again ME!!!

   quiet603

5. This is fantastic! I've made it twice now. The second time I used a deeper dish and doubled the apples. The topping is so rich that it still tasted great. I also used all brown sugar instead of white sugar. To me brown sugar always seems to go better with apples than white.

   SweetPeaNC

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