Apple Crisp

Doggone autocorrect! Meant to say I use the melon baller for CORING the halved apples. I don't vote my apples--i vote my conscience!

• maryvbowm

• Portland, Or

• 1/27/2018

This is a great basic crisp recipe. I don't like it when people change recipes in major ways, but I do like a little lemon juice (and a handful of chopped cranberries tossed with sugar) added to the apples. Also love the big end of the melon baller for voting the halved apples. Thanks!

• maryvbowm

• Portland, Oregon

• 1/27/2018

Wow, Some People are so mean.. To Bonacker, you do not appear to be an expert on anything but being mean. I am certain you are not the designated Recipe Police. We still don't know it you liked it, changed it, added or deleted anything, we just know you took offense for some reason. This is a great recipe to use as a jumping off place, as are all recipes. I added pears and it was delicious.

• loua1

• Arizona

• 11/27/2017

Good heavens Bonacker. It's a recipe meant to be used, like all recipes, as a jumping off point not a bible. Seems you are stuck still using Joy of Cooking which most people move on from at some point in their life and learn to expand their horizons, experiment, improvise. It's a classic book with great techniques.... it's not the be all and end all of cooking. Lighten up my dear. It's Apple Crisp, not the cure for cancer.

• segyyz

• To

• 9/27/2016

Good but not the best crisp recipe I have ever made. The topping needs more crunch/crispiness to it - I think my other recipe uses oats or nuts to do this. Its o.k. though - can't go wrong with apple crisp.

• ninadg

• 5/24/2016

I'm making this recipe 'off the cuff' based on a look-see and scan of a few other recipes and threw it together with what I had on hand. Came out pretty darned good too. Disappointed in a catcalling post below. Notwithstanding the sniping from East Hampton [after all, it is East Hampton], you can research recipes for Apple Crisp until the cows come home and every cook, every cookbook, and every website has a teeny tiny difference in quantities and ingredients. Why? Because you cannot publish a recipe from one publication under another with no changes and without crediting the original source because that is called plagiarism. But if you change it, that's different. Recipes are all over the place now and it's basically a crapshoot about where they come from. Even the famous Cesar Salad is claimed by more than one. Schools all over the country have made Apple Crisp for decades....all different, all hopefully delicious, and all based on a multitude of recipes. Church cookbooks have it, fund raiser cookbooks have it. Who cares about a stick of butter, 2/3 cup, 8 tablespoons, whatever. It's a recipe. Various apples, seasonings, etc. It was the author's creation for Epicurious. Good for her.

• KoalaSez

• Alb NM

• 3/19/2016

Simple and delicious. I think this is a versatile recipe that stands up to variations and mistakes. I used only one kind of apple: red prince. I was in a hurry so I sliced them a little unevenly. I also didn't have an 8x8 dish so I placed the apples in the glass dish that I had so that I knew how many would fit. I think I used 3-5 and I had them layered a bit. I also used all purpose gluten free flour. And I think I overcooked it a bit. So despite my small blunders and changes, it still turned out really gooey and delicious.

• cdibella

• Toronto

• 2/24/2016

A response to the scathing (rather) review from Bonacker, NY. I guess my Joy of Cooking is not "classic", since I purchased it in 1975. However, you have made some rather unpleasant and somewhat inaccurate statements. I am looking at the recipe now, (pg. 661-2). It calls for 1/2 (NOT 1 cup, as you stated), of brown sugar, (and as opposed to this one calling for 2/3 cup). Seems like a nice compromise to me. It calls for 1 tsp (opt) of Cinnamon, as opposed to this one, which calls for 3/4 tsp. which most reviewers said was not enough anyway. Since EVERY recipe I have looked at calls for these same ingredients in varying amounts, and some call for rolled oats and less flour....I find your review, well, unpleasant. Now, having said all that, researched several recipes, and combining what I consider to be the best of each, I shall endeavor to create my own version, but you can rest assured that as original as I might think it to be, it will, like all others, just be a variation (delicious none-the-less, I am certain) of an old theme. I guess I feel better now too.

• nhagood

• California

• 12/30/2015

Perfect recipe. Best crumble I have EVER tried! And so simple to make.

• alientaco

• Worcester, MA

• 11/2/2015

it was a very good recipe I was going to make an apple pie like I usually do but instead I made this for a change.

• megan_is_a_pro_chef

• Madison Wi

• 9/20/2015

I made it but a gluten free version it was a little different I loved it but lemon would have been a good idea.

• megan_is_a_pro_chef

• Madison wisconsin

• 9/20/2015

Please look at page 637 of the classic version of "The Joy of Cooking," 1931-51. I mean . . . Some baking expert "created" this recipe especially for Epicurious?! Are they serious? This is the oldest Apple Crisp/Brown Betty/"Fruit Paradise" recipe in the book. Almost literally. My grandmother made this. I've made this since I was a kid. This recipe appeared in DECADES of editions of the freakin' "Joy of Cooking." The only difference is that "The Joy of Cooking" uses a full cup of brown sugar, not 3/4 cup. And you know what? It's better with the full cup! Just use the full cup! (Oh, and, also, "The Joy of Cooking just went ahead and called "8 tablespoons of butter" what it really is: um, a half-cup, people? also known as . . . "a stick of butter"? I find this a total L.O.L. I feel like the expert baker who "created this" especially for Epicurious was just trying to make the recipe look different, so no normal everyday bakers out there who use "The Joy of Cooking" would notice. Geez, people.

• bonacker

• East Hampton, NY

• 9/19/2015

I had these ingredients on hand, used 3 different types of red apples, it was delicious!!! Next time will double the recipe, when served warm with vanilla ice cream it goes fast!

• kindel

• San Juan Capistrano, CA

• 9/15/2015

For a last minute dessert with apples and a few ingredients, this is a very good option. I would squeeze some lemon over the apples, or add a squeeze of lemon juice or zest to the apples or water to give it a bit more bite next time.

• ckarasawa

• Asheville, NC

• 9/11/2015

Meh.

• LauraMarigny

• New Orleans, LA

• 4/16/2015