Deep Dish Apple Crisp

Deep Dish Apple Crisp

I developed this recipe through experimentation, inspired by my love for apple pies but a reluctance to invest time in making crusts. The recipe is both simple and quick, and when served warm with ice cream, it transforms into a delightful and comforting dessert. Unfortunately, my husband couldn’t resist digging in before I could capture a photo.

Upon discovering and attempting this recipe, I found it appealing as my husband is a fan of apple crisp. However, the results were less than satisfying; the flavor seemed flat. The recipe instructed pouring the topping mix over the apples, but it was too sticky and gooey. I had to resort to using a large spoon to carefully layer it on top of the apples. The topping lacked a distinct taste, and I doubt I’ll be making it again.

I made this dish yesterday and was quite disappointed. Despite the recipe receiving mostly positive reviews, I, like others, found the topping to be excessively thick. I assumed it was intentional since there was no mention of this in the instructions. Using four extra-large Granny Smith apples in an 8-inch deep dish pie plate, the end product did not appeal to me or my family. Even with plenty of apples, the topping was not only too abundant but also lacked sufficient sweetness. Like others, I prefer an apple crisp with a crumb topping.

Ingredients:

Enough apples, peeled and sliced, to cover the bottom of an 8-inch pie plate

Topping:

2 eggs

1 cup sugar (set aside 1/4 cup and add 1 teaspoon cinnamon to it)
2 tablespoons melted butter or margarine

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon vanilla

Preparation: