By experimenting, I was able to perfect this recipe. This is a solution to my problem of not always having the time to bake pie crusts, as I adore apple pies. As a warm dessert with ice cream, this dish is simple and fast to whip up, and it’s perfect for entertaining. My hubby showed no mercy as I tried to take a photo of him before he dove in.I decided to make this apple crisp for my spouse since I thought the recipe sounded delicious. The writer instructed us to pour the topping mixture over the apples, but the mixture was too sticky and gooey to pour. Instead, we used a large spoon to attempt to scoop it on top of the apples. The dish was bland and unappealing. Very little taste was imparted by the topping. Not likely to happen again.
AI was so let down by this yesterday after making it. Although the topping was somewhat thick, I figured that was the intended result since the staff hadn’t said anything about how heavy the topping was, and the recipe had generally received good reviews. (I don’t mean this as an insult, but the Test Kitchen has never had any bad ratings that I’ve seen.) Four huge Granny Smith apples and a deep dish pie plate measuring 8 inches were the ingredients. The final result was something neither my family nor I were happy with. Despite using a generous amount of apples, the topping was excessive and the sweetness was lacking. The crumb topping is what really makes an apple crisp for me, as other people have said.
In order to line the bottom of a pie dish (I use an 8-inch plate), peel and slice enough apples.
CUTTING OFF
Two eggs
One cup of sugar (I separate off a quarter cup and mix it with one teaspoon of cinnamon).
Melted butter (or margarine)—2 tablespoons
1 cup of white flour
a teaspoon of baking soda
use one teaspoon of vanilla
Get Ready
Remove the saved cinnamon sugar and mix in the remaining topping ingredients. Before pouring topping over the apples, sprinkle cinnamon sugar on top.