From New York Times Cooking: The caramel sauce does double duty in this warm, comforting crisp. First, it lends sweetness to the apple filling, and second, it yields a lot of leftovers to serve alongside. Use firm, tart apples like Mutsu, Jonathan or Honeycrisp, which will hold their shape during baking. Room-temperature apples work best here: If your apples are cold from the refrigerator, the caramel sauce may seize a bit.
Main Idea: The New York Times Cooking shared a skillet caramel-apple crisp recipe that uses caramel in the filling and as extra sauce on top.
Key Points:
No clear negative impact identified.
CBS News sharing a New York Times Cooking recipe can help households find a simple dessert idea at home, though caramel and fresh apples may cost more than basic pantry ingredients.
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