Old-Fashioned Apple Crisp

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used Granny Smith Apples, and followed the rest of the recipe exactly. I think the Granny Smith apples were probably tart enough to give the dish enough of the citrus "zing." Maybe like another reviewer wrote, I would just use the lemon juice, and not the zest? Anyway, it tastes good, just a little too tart for my taste.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this crisp for a dinner party of 12. It was my first attempt and reading all the reviews helped me edit this recipe. I went to my local orchard and bought 5 lbs of apples, half Macintosh and half Cortland. I used the zest on half the orange and half the lemon. But I kept the juices the same. I tasted both apples first to determine how sweet and tart they were. I then decided I needed to cut the sugar just slightly as the Macintosh were tart. In the topping, I used 1/2 cup of granulated sugar instead of 3/4. I baked the crisp in a 13x9x3 pan for about an hour and ten minutes. It took longer to brown than the recipe stated. But the spples never gave off any juice and the crisp stayed firm. It was absolutely delicious and everyone loved it. I served each portion with vanilla ice cream and it made the perfect fall dessert.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I left out the orange zest and followed the rest to a T!!!! My goodness I am ready for seconds right now!!!!!!!!!!!! Thank you Ina!!!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

this recipe is not that different than others but the addition of the orange and lemon zest and juices gave an additional layer of flavor that took an easy delicious dessert off the chart .just knowing there is more in the kitchen is killing me right now. one of Ina's signature recipes. simple and elegant but over the top in flavor.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this today after picking up fresh apples at the farmstand. I agree about the citrus, next time I will only use lemon and less zest. I think the amoung os sugar in the apples depends on the type of apple used. I used cortlands and tasted them before hand and used only about half as much sugar. Felt the topping was wonderful, however. Couldn't figure out why the reviews were talking about too much sugar and then I noticed that I completely forgot the brown sugar in the topping - and it was still good! I might add a bit of cinnamon to the topping next time as well.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is an easy recipe, but you have to have time to prepare and bake. The ingredients are always on hand with the exception of the apples. I made half the amount of apples and cut the remaining ingredients to about half. It was a total success...

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is truly a very good recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this recipe for a firm lunch and it was well-received; I even made it the night before and it held up just fine. The texture of the apples was perfect. I don't know what oval dish she used, but I just used a 9 x 13 pan and it worked.

I wonder if some of the problems people have been having with the citrus and texture has been caused by not using 5 pounds of apples, as the recipe suggests.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is without a doubt THE best apple crisp I have ever tasted. Nothing is better. I used 8 large apples. Followed the recipe exactly. Used juice of 1 orange and juice of 1 lemon. I also used Silver Palate oatmeal as well. I used a combo of apples (red, macs, granny smith, mitzu, empire. Follow the recipe and don't eliminate anything. Out of this world....Linda

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

When I was young, this desert was our treat when my Aunt Jean came over. It brought back such wonderful memories. It was actually better than Aunt Jean's