I always serve with vanilla bean ice cream and have ALWAYS gotten rave reviews with this one. I'll often assemble this earlier in the day and leave it in the frige, then just before dinner, break up the crumble, top and bake while we eat. Also, you must use real butter, margarine won't have the same effect for this recipe. Letting the butter in the mix re-harden really makes a BIG difference in the final crumble factor. 3)I omit the h20 and 4)I always add a heaping spoonful of gourmet butterscotch caramel ice cream topping to the apple mix-TRUST ME on this one! In the begining, I had a hard time with my crumble mix being 'crumbly' until I figured out to lightly press it down into the bowl, chill it for at least 30m and then break it up with a fork. 2)I add fresh ground nutmeg, vanilla extract, and often raisins. The only things I do differently are: 1) I use 1/2 brown sugar and 1/2 white for the apple mixture. It is my favorite way to get rid of an apple surplus (I ususally use about 7 good sized apples of mixed variety, minus what I snack on while I make it). This recipe is nearly the exact recipe I've been using for years, so I had to add my review to the pile. I do not suggest using Red Delicious apples. If you like the very thin slices of apple then you need to you a very hard, fresh, tart apple. If you fear overcooking then cut your apple thicker. Do not use soft or bland tasting apples, and do not overcook as the apples will turn mushy if you overcook. It simply comes down to the need for a hard and sour or at the very least sharp tasting apple to counter the sugar and even the flavor out. Keep in mind you are using two cups of sugar in this recipie and it will be quite sweet. This made All the difference! Do not be afraid to use sour apples. I then used Granny Smith green sour apples. the recipe was great but the apples lacked. these apples are not the greatest to use as they are often soft and bland. A word of caution when using this or any apple crisp recipie.

it turned out to be a very nice thick juice that accented the dish nicely. don't mix up All the ingredients at once and throw it over the apples as you may be able to get away with in other crisp recipes) The recipie was great. It is important to follow the steps and not deviate from them (i.e. Still a 5-star no doubt!!! Read MoreД®xcellent recipie. My crust is never 'crumbly' like I like on a crisp recipe. It's still good, but I think next time I will try to cut the butter into the crust rather than melt it. I won't change a THING about this recipe next time I fix it, which if my family has anything to say about it, will be tomorrow!:-) 11-13-06 I made this again for like the 5th time. Lastly, I doubled the crust recipe and put a layer on top and on bottom.

I think that's what made the apples soooo perfect. Also, I tossed the apples in the cinnamon and sugar mixture, and I added some nutmeg to that mixture. In the other batch I didn't add any water at all, and it was a little drier than I like. In one, I added 1/4 cup of water rather than 1/2 cup. There were no leftovers!:-) Here's what I changed. Oh my gosh, this is delicious! I have never had such a delicious apple crisp! I will never search for another recipe! I fixed this for my large, picky family for Thanksgiving.

Apple receipts