I recently made this recipe and it was THE BEST apple crisp I've ever tasted! It got rave reviews from my family and from the guests we had over for dinner. The one thing that I had a small, non-deal breaker issue with was that the apples produced a bit too much liquid. Is there a way to remedy that? I have read the article on precooking apples for apple pie, as a way to ensure that there will be no gap in a baked pie. Could I do the same for the crisp? Would it help?

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