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)
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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)