I have a delicious apple crumble recipe (from Nicole Routhier's Fruit Cookbook) that calls for the apples to be cooked before topping and baking. I'd like to do the apples today (Wed.) and then pop the dish into the oven while we're eating tomorrow. What do you think?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
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.)