Old-Fashioned Apple Crisp

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Its super easy to make and it really pays off when your all done! total 5 star of A+!!

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This is a great recipe and easy to make. The orange and lemon fresh zest put just the right flavor in the apple crisp standard. I couldn't find McIntosh/Macoun appled locally, so I used a few Granny Smiths, a couple Figi, and some Gala. Was the hit of this Easter's dessert table, served warm, with a little (or ALOT! whipped cream!!!

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i'm lucky to have a few apple trees in my yard,so in the fall,i love going out and picking my own apples and making this.it's very easy and also makes the house smell wonderful on a cold day.i serve it hot with a scoop of double vanilla ice cream.it hits the spot!

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we loved it!...for what i read on reveiew before i make it, i didnt PUT any orange juice or zest .. and it was PERFECT!

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I couldn't believe how well this dish turned out. I halved the recipe for Valentine's dinner with my husband and was amazed at how simple it was to make and flavorful. My husband did comment that he thought it was a little citrusy, but I thought the zests and juice made the dish more special instead of like an apple pie without the crust. If I can make it, anyone can!

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The surprise of orange added to the apples makes this no ordinary apple crisp.

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This is the best recipe , a family favorite, I love Ina, and almost all of her recipes have quickly become family faves.
This is truly one of our best!!!!!!!!

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This is the best apple crisps ever! I have probably made apple crisp at least 20 times so my suggestion to novice crisp makers is that it does not come out the same everytime. Which isn't a bad thing. It is just the way apples (or other fruit are. Sometimes the apples are really sweet and sometimes they are really tart. You should taste your apples to judge whether you need all the sugar or not. Also, sometimes the apples are really juicy and sometimes they are dry. The best way to handle that is to put the sugar in with the apples and let it sit while you prepare the rest of the recipe. If a lot of juice comes out you can pour it off before you mix in the spices. You will still have a juicy crisp (the juice is yummy! but it will be better than if you put all the liquid in. Also, some apples cook up harder than others. Ive had some crisps and pies where the apples just won't seem to soften but then I've had some where the crisp was more of an 'applesauce crisp.' So, my advice is to try it a couple times. And don't be afraid to change the recipe. If you don't like nutmeg then don't put it in. If you don't like citrus don't put it in. I happen to think the citrus adds a depth of flavor that is really great. I like to use Granny Smith or Stayman-Winesap apples to make my crisps and pies.

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This is the best apple crisp i have ever had. i will definately make this again for friends.

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I made this for a group of friends who raved! It is truly an unusual take on a typical classic. We loved the citrus combination twist. Ina's recipe's never disappoint. They are always well-tested and promise a winner.