I followed this recipe but while making the filling, there was too much liquid from my apples. I added way too much potato starch flour to thicken it and then baked it as instructed. This is in addition to the plain flour that I've already added as per the recipe. The end results was that the liquid has coagulated into a gelatine/ jam consistency.
It's still delicious but the textual is not ideal? Should I pick out the crumble on top, add more water, rebaked it and add the crumble back again?
Invite a friend to chime in on this discussion.Email a Friend
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...