I call this recipe 'infamous' with good reason. Sure it looks like a hot mess, but never judge a book by its cover! This is what the 13x 9 x 2 inch Pyrex looked like in a matter of fifteen minutes. I kid you not.
I've brought this homemade apple crisp to holiday gatherings and Thanksgiving feasts as my 'safe' food and have survived on it alone. The buckwheat flour and oats help keep you full until you can duck out quickly to eat at home or sneak back to the table 30-45 minutes later for another serving. Don't wait longer than this or else you might find its already disappeared!
There are a few 'tricks' to making the most amazing apple crisp anyone has ever had. The first one is to definitely use Granny Smith apples (the sour green ones). I just didn't happen to have any on hand, so I subbed, which was a bad move. The puckery-sweet taste rounds out the other flavors perfectly and if you use different apples, your tasters might not notice the difference, but you definitely will...especially if this is normally your favorite dessert as it is mine.
