Old-Fashioned Apple Crisp

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Ina is an amazing cook. I have a recipe book that 90% of the recipes are from Ina. I mean this dish is absolutely divine! It is perfection. I can make this every night for dinner. My 3 year licks the plate. everything is well put together.. Thanks Ina!

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This is a very tasty recipe. I substituted honey for the sugar in the apple mixture, which turned out very well. My only complaint was the time margin given for the preparation. The pealing of 5 pounds of apples, coring, and slicing, plus the zesting, juicing, combing of dry ingredients, buttering of the dish, and the mixing took considerably longer than 20 minutes - add an hour ... but even with that - the flavour is wonderful, and not too sweet to give to children. We are keeping this recipe for future use. Thank you so much for having this recipe available (loved the zest! ... :-

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Perfect! This recipe was delicious. I used the apples I had on hand (Gala rather than the kind listed. I halved the recipe because I didn't need 10 servings, and I still got a 8x8 pan full of it. It was enough for my family of 5 for a desert, and I had leftovers. This recipe is a definite keeper!

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Other than changing the type of apples due to availability, I made this recipe as written. It is delicious. I made this for company and it was a big hit. The citrus is muted, NOT overwhelming and is very important to the overall flavor. I definitely recommend giving this a try--you won't be sorry.

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I loved this recipe and made half of this serving. I reduced the zest to 1tbs each and cinnamon to 1 tsp kept nutmeg at 1tsp. I only used 1/4 c sugar and 1tbs each of fresh fruit juices. Used exactly half of topping. Delicious!!

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Love this & it looked amazing! I used half the nutmeg, and a combo of Granny Smith and some Fuji apples I had on hand. I skipped the orange juice and rind, and used only lemon juice and rind. Next time, I'll skip the rind entirely, as it was a little too obvious. I actually think it would be better with dark brown sugar in the topping. Maybe some raspberries or blueberries, too.

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I thought this apple crisp was good. Next time I will leave out the citrus components. I agree, they were a bit over powering. I would not change anything else about this recipe.

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It's good for a cold day

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Delicious ! I made this recipe with half the apples and half the crisp plus I omitted on the sugar a lot and baked it in a Pyrex round dish. I used McIntosh Apples and my only complaint would be that the apples fell completely apart and lost on their texture. I also baked it for a full hour, maybe next time I will bake it for only 45 minutes and will probably use Granny Smith instead. Adding an 1/8 tsp of ground cloves gave it another level of flavor. I will make this again ! It's a home run Ina !

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Everyone loved this and was amazingly simple. So much better than apple pie and so much easier. I will be making this again. Also great with Granny Smith apples. I used about 5-6 medium apples, not 5 pounds and put it in a large 9 by 13 Pyrex baking dish with the full amount of all the other ingredients-so it came out great with half the apples.