You may never go back to your old apple crisp recipe! This is that good. Many reviewers said to reduce the amount of water to 1/4 cup & some left it out altogether. Be sure you don’t use “eating apples” for this or it wll turn to mush and have very little flavor. Granny Smith apples seem to be the best for this recipe and you don’t want to cut the slices too thin.
From the reviews:
“I added 1/4 cup of water rather than 1/2 cup. That was perfect. . . Also, I tossed the apples in the cinnamon and sugar mixture, and I added some nutmeg to that mixture. I think that’s what made the apples soooo perfect. . . I used 6 large Granny Smith’s.”
“Excellent recipe and a hallmark of a superb chef . . . add 1/4 teaspoon of Nutmeg to the apples, double the crust recipe, add 1 1/2 c. chopped pecans to the crust, and it comes out perfect. Remember to use baking apples (preferably granny smiths) for this, as red delicious will be more sweet and therefore need less sugar . . . a food processor does wonders for taking the work out of slicing the apples. Now just to find a good butter rum sauce recipe :)”
“Do not use soft or bland tasting apples, and do not overcook as the apples will turn mushy if you overcook. If you fear overcooking then cut your apple thicker. If you like the very thin slices of apple then you need to you a very hard, fresh, tart apple. I do not suggest using Red Delicious apples. I also addeed a pinch of nutmeg. “
“Tried this tonight with Jonathan & Granny Smith apples. . . I will try brown sugar in the apple mixture the next time. I used apple pie spice instead of plain cinnamon. Can’t wait to try the recipe with cranberries.”
One person said they made this for Thanksgiving and her very picky extended family ate it all up!
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