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Old-Fashioned Apple Crisp Recipe

Old-Fashioned Apple Crisp

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Average Rating:

Total Reviews: 322

Showing 181-190 of 322

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  • on November 27, 2009

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    I reduced the citrus by half after reading the reviews and our family still thought that the orange especially overshadowed the true apple flavor. We all ate and enjoyed it but I don't think I will make it again for all the work of coring, peeling and slicing... Also 1 hour baking time was too much. The apples (macintosh resembled the texture of apple sauce...

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  • on November 25, 2009

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    I made this because both my kid' brithdays are in the fall and neither have ever like gooey chocolate cake, and tired of spice cake and carrot cake.
    They both loved this not having extra other ingredients like cranberries, raisins or nuts. They just loved the apples, oatmeal, crunchy, buttery, sweet tart flavors of this dish.
    I used Granny Smith apples because they are in season now, so big, juicy, tart, only 47 cents a pound. I used about 6 apples (came to about 8 cups, peeled them easily because they so big, and sliced in half, then cut at angles to avoid the core. These Granny Smith has especially tough core.
    I followed recipe exactly but found it a little too tart, so the second time, I omitted ithe lemon.. both times, the whole pan just disappeared. They could have eaten breakfast, lunch and dinner. I went back to buy more apples while they were still on sale this week.!!!
    this is the best, easiest use of Apples ever.

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  • on November 23, 2009

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    This is one of the best apple desserts I have made and eaten! Good bye apple pie!


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  • on November 22, 2009

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    This was very good. Next time, I plan on cutting back on some of the orange/lemon juice and zest. The citrus flavor was a little too strong.

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  • on November 20, 2009

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    Typical of an Ina recipe it was very simple and excellent. The topping was the one of the best I've ever had. However, I would definitely recommend cutting back on the citrus. Based on other reviews, I used two-thirds of the citrus and I thought it was still too much. Otherwise, it's perfect.

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  • on November 14, 2009

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    The best apple crisp we've ever had! Pair it with a homemade chicken pot pie like we did for dinner with friends, and you've got a fantastic All American meal!

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  • on November 09, 2009

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    We used Pink Lady apples from our farmers market, they stayed crisp after cooking. They also can be prepped ahead of time and they maintain their color.

    I used the some of the left over crisp in my yougurt this morning!!!!!!!!!!!!

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  • on November 09, 2009

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    I made this for a friend & his family. It pretty much disappeared within minutes. I used Cortland apples. I didn't have oranges so I left out the OJ and orange zest but it was still great. We didn't have any vanilla ice cream but that didn't matter. It was delicious! I think this rivals my old favorite made by a local orchard. It is definitely going into my recipe box!

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  • on November 08, 2009

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    this was delicious. The orange zest was just enough to add a little flair. and the crumble on top was very crispy... this was excellent and easy to make.

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  • on November 08, 2009

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    This is absolutely delicious but my husband thought the apples we chose became too soggy when baked. I don't know much about apple picking but next time we make this, we will be sure to know more about it! Otherwise this dish is great!

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