I made a triple batch of apple crisp on Sunday, which fit in two 9x13 pans. Unfortunately, I made a few mistakes. First, I didn't realize how long it would take to cut enough apples, and I ended up having to do three things at once instead of in a nice, gradual order so that I could just finish one item before I had to work on the next. Second, I didn't check the sugar stocks, and I had barely half the required sugar, and no more brown or white sugar was in the house. I had written it on the grocery list on the white board when we opened the last bag of each...but we forgot to actually look at that list lately. Third, I grabbed a teaspoon instead of a tablespoon, so instead of the "use a lot more than called for" cinnamon, I didn't even use enough for one recipe.
I really didn't want to take nearly an hour to go get sugar (in Oshkosh, it was a 15 minute total trip for a quick grocery run, here it's more like 45+), so baked it as-is. I had a lot of sour apples, so it's not the really sweet dessert it usually is. Plus there's almost no cinnamon taste. And I should have used the full amount of butter to partially make up for the lack of sugar, but I didn't think of that.
However, while it's not very sweet, it's actually still a good apple crisp. This is, I guess, one of those recipes that has a LOT of wiggle room! Which is good, as the second one if for a potluck tonight. I'm considering put a caramel topping on (leftover from the peanut rolls).
I used a typical crisp recipe, although I add in oats and wheatgerm to make it healthier. And, even healthier with the lack of sugar!