101 Reviews of Apple Crisp

From: a donner

On Jul 11, 2005

Absolutely fantastic. Several people asked for the recipe when I brought it to a party. One hint: even though it may look like it is not getting "crisp", the dessert actually gets crisp when it cools. So take it out of the oven when it is golden brown.

From: KITTENCAL

On Jul 30, 2003

This is the third time I have made this recipe, I just had to tell you that in my opinion I believe this has got to be one of the best crisp recipes that I have tryed. It never fails me, always the perfect texture never too runny. The taste is out of this world, it must be the brown sugar with the melted butter. I mixed the apples with frozen blueberries, and it came out delicious..as usual. Thank you mae east for posting such a 5 star recipe...i will make it again and again!

From: Taterluvr

On Sep 23, 2007

This was very yummy! I almost didn't make it, because (sorry) the photo made it look kind of strange. I couldn't figure out why it looked white on top. But, after reading the reviews, I decided to give it a whirl. Glad I did! DH loved it! I used Granny Smith apples and they had a perfect tartness. The only thing I didn't like about the Granny Smith's was they got SO soft after baking, and were a little too juicy. I sliced the apples very thin....next time I will slice them thicker, as they turned out pretty smooshy. The melted butter that you drizzle over the top of the apples before baking makes the apples taste just wonderful! Thanks for a great recipe.

From: Bev

On Jan 28, 2009

This makes a very good apple crisp! I only used 5 Fiji apples which filled my 1 1/2 qt casserole to the brim. I used the entire amount of butter in the topping because I had not read through the directions completely. I think next time I will eliminate two TBSP of the butter because I don't think this recipe needs a full 7 TBSP. I will also continue cooking probably 10 minutes longer to make sure all my apples are completely cooked through. The topping crisped well and I served with a little vanilla ice cream on the side. Thanks, MaeEast!

From: Ozark_Chef

On Oct 25, 2008

Definitely the best apple crisp ever! I even made it with Blue Bonnet LIGHT margarine and it still turned out fantastic! I baked it for exactly 40 minutes at 375 degrees in a glass pyrex 9X9 inch dish, allowed it to cool for about one hour, and the topping was perfectly crisp. The only problem with this recipe is that it doesn't make enough! We will be doubling the recipe and making it in a 13X9 inch dish next time! Thanks MaeEast!

From: Mymble

On Dec 2, 2005

Good one! Thanks. I made this a few hours ahead of baking - sprinkled the apples with lemon juice before adding the sugar and cinnamon. Turned out great!

From: frozen_rain

On Dec 29, 2006

I forgot to rate this AMAZING apple crisp!!!! This was absolutely DELICIOUS, and my whole family loved it! The best they've had!

From: diannejm

On Oct 9, 2004

Easy and delicious. I cut down on the butter a bit and substituted Splenda for the sugar. This recipe is a keeper.

From: JPerez

On Sep 15, 2008

Very good, although quite sweet. I added a little extra oatmeal (half quick oats, half regular oats), and reduced the butter by half with great results. I also added a few pieces of caramel to make "caramel apple crisp". This is great with whipped cream or vanilla ice cream.

From: COOT226

On Apr 14, 2009

I agree with the other posts - I was not going to try this recipe because of the photos but I did anyway. This was the best apple crisp I have ever made. My husband does not like the recipes that call for rolled oats - Thats why I tried this one. I am saving this to my recipe box. This is a Great recipe and Thank you MaeEast for sharing it