I had lost my recipe for this old-time favorite and was so happy to find it on about.com. The only difference was the butter. I think if you leave the butter off it stays crispier, and my old recipe had sugar that was stirred in with the apples before the crisp was sprinkled on top. But that's really a matter of taste, and how sweet your apples are. This really is an apple crunch recipe - it's different from the apple crisps, which aren't really crispy, but are much moister and often include things like oats. In this kind of a recipe, the top is supposed to be crunchy on top of the soft apples. I like both kinds of desserts (I love fruit desserts!) but I think that some of the comments in the other reviews were from people who thought this was an apple crisp recipe. Before I started searching online for my lost recipe, I didn't realize how many, many apple crisp recipes there are out there and how very few apple crunch recipes there are!

This was a really easy recipe, which was exactly what I was looking for. I wished I would have sliced my apples thinner because they were still pretty crisp after 40 minutes. I would also recommend mixing the cinnamon into the apples, in addition to adding some to the topping. It might have helped moisten up the apples, if some butter or perhaps juice were added to that mixture. The topping had really good flavor, the drizzled butter really made it. I think I'll mix in some oats and do brown sugar next time. The rating is based on the recipe made exactly as directed.

I've been looking for an Apple Crisp/Crunch with a really crunchy topping. This looks to have filled the bill and everyone loved it. Other than doubling the recipe and adding a little vanilla to the topping, I made this recipe exactly as written. Easy and very good. Next time, I think I may try doing 1/2 sugar & 1/2 brown sugar. May try all brown sugar at some time but I will definitely be doing this recipe many more times.

Being an Upstate New Yorker by upbringing, I believe apples form a basic food group. My wife, a child of the Delaware Valley has not been as strongly inclined toward apples. I used this recipe with ""second"" Cortlands from our local orchard here in Southern Chester County PA. I followed the recipe in all regards, except I used a rectilinear 7.5"" x 13"" Pyrex baking dish. The result, as measured by my sensations and my significant other's exclamations of genuine pleasure, was way beyond expectations. The pastry covering was sweet, ""cinnamony"", and crunchy, with a hint of butter. The recipe, for this aged male, is a must for anyone who believes good-tasting, reasonably healthful, desserts are important. Hint: Coring and peeling 10 or so apples may be tough because one lacks technique, motor skills, of patience. Plan to spend a some time, 30 - 40 minutes, putting all this together.

I'm overseas and while I do enjoy the travel, I do enjoy things that send me instantly back home...this is one of those recipes. It is very simple, and was just the thing for a last minute desert! To Kayemmdee: Was just wondering if you used the review as a chance to ""toot your own horn"" while simultaneously slamming the person who took the time to post this recipe. I don't know, maybe you could have just said what you thought of the recipe and left it at that. Sometimes people put others down to make themselves feel superior. That is not superior...just sad

I too put the cinnamon in with the apples as well as a little with the crumb mixture. It was very good. I was afraid the crumbs were not done so I cooked it 10 minutes longer and the apples turned to mush. It still tasted awesome though!

YUM! I made a few changes. Mixed the cinnamon in with the apples. Also to the apples mixture, added walnut pieces and a teaspoon of vanilla. Mixed well. For the topping, added the melted butter in with the dry ingredients and added about a 1/2 cup of chopped walnuts. With wet fingers distributed the topping evenly on top of the apple mixture and baked about 50 min until golden brown. Served with the best vanilla ice cream i could get my hands on. YUM. Will be making this again. Family loved it! Barbara

I've made crisps and cobblers and this seems like a good mix of both to me. Love the crispy top and the cobbler like softness that creeps down into the fruit layer... Yum! As for kayemmdee, If you alter the recipe you shouldn't blame the recipe. By pouring the butter on top it made it wrap around the fruit. The wrapping creating the cobbler like yumminess. I made this with fresh cherries and frozen blueberries and it was really good!

Years ago, I used to make an apple crunch recipe that was in the New York Times Health Food Cookbook I purchased in the early 1970s (long out of print, I think, but I still have my copy). My family and friends always loved it. Recently, a business associate gave my husband some apples from her farm, so I decided to try something new and found this recipe. I sliced the apples thinly to make sure they would get done and not be hard. Rather than sprinkle the ingredients on top and then drizzle with butter, I added the butter to the rest of the mixture and then sprinkled the whole thing on top. We ate it without whipped cream or ice cream or anything on top. My general take is that the recipe is way too dry - that was my husband's first remark followed by his overall less-than-enthusiastic response and a request that I go back to making the cobblers I have been making of late that everyone loves. I suggest adding a cup or so of fruit juice, sweetened to taste, to the bottom of the pan with the apples. I didn't have any fruit juice on hand, but had some lemonade, so I sweetened it a little bit and added it to the crunch even though it was already baked. (You'd have to check how this would turn out if you added the juice before baking.) This improved the dish a lot even though I still felt the need to put a dollop of vanilla yogurt on top for even more moisture when I had some a while ago.

This was a hit with my guests! It was very sweet, even with the minumum amount of sugar. I used Gravenstein apples, which are softer, so the apples sort of melted down a little. Yum! I baked it for 40 minutes because the topping was still very light in color after only 30 minutes.

I made this recipe with my Mom and brother. The apples need to be peeled. Cook for 40+ minutes. 30 minutes is not enough. Make it in a very shallow pan so you get the MOST crunch/ topping, which is the best. My brother LOVED it!!!

This recipe is wonderful! Easy enough for a dad to make with two kids, so easy i thought my 6 year old daughter to make it (with a little help of course). It is like the crisp my grandma used to make when i was a kid and its just a slice of heaven. Also its great after being in the fridge a day or two.