Two-Layered Apple Crisp
Total TimePrep: 30 min. Bake: 45 min.
It was alot of breading with oats
This is good, but very sweet!
Quite good. I cut the white sugar by half, and it was a good level of sweetness. I will definitely up the cinnamon next time and possibly the nutmeg as well. I also left the skins on the apples. There's really no point to removing them unless you specifically don't like apple skins.
Made this for a new Thanksgiving desert and it was a big hit.
Good ... however I too found the crumb topping dry and even though I used one more additional apple the apple filling was more chewy than tender crisp like a pie filling. That said I baked this at 4400' elevation and feel that could very well make a difference. Perhaps add more fluid to the apples, more butter to the crumb mixture; use corn starch instead of flour in the apple mixture; reduce the sugar slightly and decrease baking time. All things you do for bread baking at higher elevation?? Will have to try at sea level.
The flavour was good but mine also came out quite dry. Next time I would increase the butter to 1 cup. I think that will alleviate the dryness somewhat.
The crumb topping was very dry and everything was very sweet even though I used more apples.
This is going to become my go to crisp recipe!
This was delicious. I followed the recipe very closely. I used Five rather than three apples. I quartered and cored them, and I sliced them VERY THINLY with my pampered chefs slicer. Baked it at 45 mins. The center was chewy and the crumb layer very good.. The family enjoyed it.. I will make it again. The chewy center went nicely with the topping, I also sliced ice cold butter to "dot" the apples before putting crumbs on top.