Your crisp looks wonderful, but I'm curious to see a crisp recipe with no sugar in the filling. Is the boiled apple cider sufficient to sweeten slightly? Or is the sugar in the topping the primary sweetener for this dessert? I enjoy a good apple crisp so look forward to trying your recipe! Maggie, if you don't want to sweeten the apples, I'd say pick a good, sweet apple to begin with - maybe a Gala, something like that - and bake the crisp in a larger pan, so there's more streusel, in proportion - thus more sweetening power. PJH

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