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Apple Crisp II
October 03, 2008

This recipe is nearly the exact recipe I've been using for years, so I had to add my review to the pile. It is my favorite way to get rid of an apple surplus (I ususally use about 7 good sized apples of mixed variety, minus what I snack on while I make it). The only things I do differently are: 1) I use 1/2 brown sugar and 1/2 white for the apple mixture. 2)I add fresh ground nutmeg, vanilla extract, and often raisins. 3)I omit the h20 and 4)I always add a heaping spoonful of gourmet butterscotch caramel ice cream topping to the apple mix-TRUST ME on this one! In the begining, I had a hard time with my crumble mix being 'crumbly' until I figured out to lightly press it down into the bowl, chill it for at least 30m and then break it up with a fork. Letting the butter in the mix re-harden really makes a BIG difference in the final crumble factor. Also, you must use real butter, margarine won't have the same effect for this recipe. I'll often assemble this earlier in the day and leave it in the frige, then just before dinner, break up the crumble, top and bake while we eat. I always serve with vanilla bean ice cream and have ALWAYS gotten rave reviews with this one.

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