Caramel-Apple Crisp

Fall baking season has begun and I am looking forward to it. I took Dorie’s advice and purchased a variety of apples; Fuji, Gala and Granny Smith. I made the crumble a day in advance which made for easy assembly. The caramel sauce was to-die-for and will definitely be seeing a scoop of vanilla ice cream. I baked the crumble for 40 minutes and did tent mine with foil after 30 minutes. When we went to eat the dessert, there was a lot of liquid at the bottom of the dish. I guess my apples were too watery? I am wondering if there needs to be some thickener in this recipe. To see what other’s think head over to Tuesdays with Dorie.


5 Comments Add yours

  1. Kim says:

    I find it interesting how all of ours were slightly different haha! That caramel was delicious!!!


  2. Cakelaw says:

    It looks devine Diane. I loved this recipe.


  3. So interesting – I found there was not enough liquid in the bottom of mine (compared to my own version from a couple of years ago). No matter – it was delicious! Yours looks perfect!


  4. Kayte says:

    Oh, it looks beautiful. Now I want to make it again.


  5. i did add a sprinkle of cornstarch to help keep the sauce a little more glaze-like. your layer of topping looks very appealing.


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