Apple Crisp From Bestcooker I Made It

APPLE CRISP from Bestcooker

lovebreezy 10 years ago
On our recent vacation to New England we gathered several apples. This was my first use of them other than just grubbin’ them down. I made it as written with three exceptions. First, I doubled the topping right off because we love that kind of topping. Second, I added ½ teaspoon of Allspice as we like the spice a bit stronger. Almost just added more Cinnamon but my hand hit the bottle of Allspice first so in it went. Third change was the use of McIntosh apples rather than the called for Golden Delicious.
This is a good tasting recipe and I would make it again but there are so many here that I may try a few others too. The crust was crisp but not real crunchy. I’m guessing that may be because it was doubled leaving little untopped space. Maybe it’s like overcrowding a fry pan causing the contents to steam rather than brown. Oatmeal was not an ingredient and I’d like to try one with it for comparison. The filling was on the verge of being more like apple sauce making my husband to think it should cook for less time. I think I was actually the culprit in this case as when I looked back to the recipe I found that I cut the apples a lot thinner than called for. I do recommend using this recipe, its goooooooood.
Apple Crisp
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mrpiggy 10 years ago said:

That looks awesome, LB. Im really craving some apple crisp now. And Im with you when it comes to that topping. Love that stuff

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frankieanne 10 years ago said:

That looks wonderful! I like the note that it can be halved into a smaller pan. I'm always looking for notes like that. :)

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mommyluvs2cook 10 years ago said:

I would double up the topping too LB, that's my favorite part! Your picture look so yummy :)

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NPMarie 10 years ago said:

Looks delicious! I just love your pictures LB:)

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lovebreezy 10 years ago said:

Thank you. I was happy with these, especially having the apple plate to use. Many of my photos just are not what I imagine when I'm taking them. Many times too, Mr. Breezy gets rather impatient and says "you don't need that" or "enough is enough" or ... :-)

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pointsevenout 10 years ago said:

Had trouble with this recipe. Took an hour fifteen to bake done.
I used red delicious apples. After rereading the recipe I saw it was supposed to be yellows. What made me choose red?.................. I don't know............maybe it was the red apple in the pic!
Topping didn't soak up any juice and was still like it went into the oven.
Guess there is a big difference in the makeup of red and yellow delicious apples.
At 45 minutes apples were still crisp. At an extra 15 minutes the topping still wasn't damp so I didn't fork test them. At an additional 15 minutes the apples were still holding their shape but mush inside and the topping still looked dry.
After an hour of cooling down, the topping finally soaked up some liquid and turned a darker color to match the recipe pic.

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lovebreezy 10 years ago said:

Sorry if my photo of the red apple threw you off Points. We have had fun tasting several different varieties of apples here and are amazed at how different they can be. Soft, firm, sweet, tart, juicy, dryer... amazing.

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pointsevenout 10 years ago said:

Most of my curiosity is why the topping didn't soak up any of the liquid until after the dish had cooled off some. Sure can't tell if it is done to one's liking without doing the fork test.
How was your topping when pulled from the oven?

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pointsevenout 10 years ago said:

After the dish was chilled it had a good sweet apple cinnamon flavor and the topping soaked up the liquid. And there was a done fullness to the apple segments, not at all like the mushiness I described earlier. Turned out a very good recipe.

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