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.
What You Need:
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.
The topping should be crisp and golden brown after 40 to 45 minutes in a 350 degree oven.
Final Step: Remember to share!
Graze it!
