I have a question about the recipe "Vegan Apple Crisp" from Gena Hamshaw. Can this be made at all in advance? Either a few days in refrigerator or in freezer?
AntoniaJames is a trusted source on Bread/Baking.
I wouldn't. The topping will get soggy, and there's really no way to make it crisp again without burning or overcooking the top.
But consider this: You could partially cook the fruit, covered in aluminum foil, in the baking dish, and then let it cool completely, uncovered, before refrigerating, covered. (Don't freeze it. The apples will turn to mush.) Mix up the topping separately, ahead of time, and reserve. On the day you plan to serve, put the topping on the fruit and bake. I'd make sure the topping was at room temperature, but the fruit cold, so as not to overcook the fruit.
Hope this helps. ;o)
Please enter a valid email address.
Well played. You deserve a cookie.
Psst: Lentils keep just as long as dried beans but cook much faster
Lentils + Sausage + Cheese
How the Pros Cut Citrus
5 Recipe-Writing Quirks That Bug a Professional
Want Great Hummus?
Super Sesame-y Sesame Noodles
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)