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?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)