Spicy Autumn Crisp

[kgrosse]

This recipe is at page 104 of the October issue. I have tried it twice and both times it comes out with too much liquied. The second time I added one-half tablespoon of flour. It had no effect. Suggestions please.

[Pat]

I haven't tried this one, but I tried the coconut banana one and it came out with too much liquid also. I also did not think it was that outstanding otherwise so I decided not to try any of the others. Other threads on this board have also mentioned the problem with too much liquid so it is not you!

[laden]

I made the Maple-Walnut Crisp (It called for Rome apples so that's what I used) and it turned out great.

I did let it cool off a little bit before cutting into it,though, and it had a little syrup on the bottom but the topping stayed nice and crunchy.

[Karen from VA]

I agree on the Spicy Autumn Crisp. Too much liquid, and the molasses I had on hand was labeled "Robust" which was entirely too strong and completely overpowered any apple taste. With every bite I kept thinking, "Oh, for a nice clean cinnamon and apple taste. I ended up throwing out over half of it. A big scoop of Haagen Daaz didn't even help.
Karen

[emilycat]

Karen,
You might want to try the Apple-Amaretto crisp. My mom's comment was that it was really simple, but really delicious. I substituted Frangelico for the Amaretto, but it wasn't overpowering at all. A clean, apple and cinnamon taste, as you described. http://www.cookinglight.com/bbs/smile.gif I thought the Autumn Crisp sounded wonderful, so I may try it with light molasses -- really strong molasses can ruin ANYTHING. I love molasses, and I though I was up for anything, but my grandparents have tons of the stuff, and one morning I chose some sorghum molasses for my oatmeal http://www.cookinglight.com/bbs/eek.gif -- never again.

[Cathy]

I had posted a message in early Oct of some changes I had made to this spicy autumn crisp with great results. I am not particularly found of pears baked in this manner as they usually don't retain a firm texture and make for a moister dessert than I like. The changes I made to the original recipe are: I added 1/4 cup chrystallized ginger to punch the ginger flavor just a bit. I substituted 3lbs pipin tart apples for the pears & added 1/4 Cup brown sugar to compensate for the tartness. I also increased the cinnamon to 1 tsp. I used dates as I thought they would go well with the molasses. The molasses I used was a mild flavored one so it wouldn't overwhelmn the dish. We absolutely loved it. It turned out to be something that would bring memories back of grandma's kitchen. I will definitely make it again, of course, with the changes I have done. You may want to give this a try.