I added salted caramel to my apple crisp but it became too liquid after cooling. Where did I go wrong?!

It was dark, thick and well- cooked when I folded it into the fruit, which did not seem juicy. Do just have to serve it on the side or is there a way to successfully incorporate it into the crisp?

• Posted by: lindamc
• November 24, 2017

• 1805 views
• 1 Comment

• Caramel
• fruit dessert