Deep Dish Apple Crisp
I crafted this recipe through experimentation, driven by my fondness for apple pies but a reluctance to invest time in making crusts. The result is a straightforward and quick dessert that, when served warm with ice cream, transforms into a delightful and satisfying treat. As evidenced by the photo, my husband couldn't resist indulging before I could capture the dish.
Upon discovering this appealing recipe, I decided to give it a try, especially since my husband is a fan of apple crisp. Unfortunately, the outcome was less than appetizing. The flavor was somewhat bland, and the author's suggestion to pour the topping mix over the apples proved challenging. The mixture was sticky and gooey, requiring me to use a large spoon to awkwardly spread it over the apples. The topping lacked the desired taste, and I doubt I'll be making it again.
I prepared this dish yesterday and found myself quite disappointed. Despite some comments mentioning the thickness of the topping, I assumed it was intentional, given the recipe's overall positive reception. However, the finished product did not sit well with me or my family. Even with four extra-large Granny Smith apples and an 8-inch deep dish pie plate, there was an excess of topping, and it lacked the desired sweetness. Like others, I prefer an apple crisp with a crumb topping.
Peel and slice enough apples to cover the bottom of an 8-inch pie plate.
TOPPING:
