I've made fruit crisps (pear, apple, nectarine, etc.) many many times, and always just put the crisp topping on top of the raw fruit and bake it that way. I decided to follow this recipe (which directs you to cover the dish full of apples with foil and bake for 30 minutes) as written, even though I had a gut feeling that steaming the apples under foil for 30 minutes would make a mushy filling. Unfortunately I was right - now I have a dish full of applesauce. The apples turned to total mush - not at all what I want in a fruit CRISP - I like the fruit in my crisps to be fork-tender and still have some bite. Luckily I can puree the cooked apple filling and eat it as applesauce to prevent wasting perfectly good fruit, but now I have to go out and buy 5 more apples and make another apple filling so I can complete this dessert and serve it at a dinner party tomorrow. Great flavors and the crisp topping is great (I omitted the applesauce concentrate and used a drop of water instead), but overall a very disappointing recipe from EatingWell.com - the baking instructions need to be reviewed and amended in order for this recipe to be successful.