Big hit at late fall dinner party. I found that I could make the three parts ahead of time and then assemble and bake, just prior to serving, without compromising the quality.
Followed the recipe exactly. Crust was crumbs, streusel one large lump, sauce runny. I won't be doing this one again.
So happy you all like this recipe! We loved it too! Claudia is such a talented pastry chef! As far as the brown butter goes, you can definitely refrigerate it. I would just do it in an airtight container so it doesn't pick up random flavors from the fridge. It would actually be clever to make more than you need so you have it on hand for drizzling over fish or potatoes, tossing with pasta or just making more streusel.
I'm baking it right now, I'm so excited to eat this! Thanks for the great recipe. really appreciate it!
If you don't have anything for desert, this is the best go-to-recipe you should make! Just spice them accordingly and you can have a quick tasty dessert. Super delicious!
Can you store brown butter in the fridge? Cool it and solidify again?
I've made this so many times and it turns out really well which my family enjoyed! So thankful for the recipe