Cooking the apples up a bit ahead and draining off some of the liquid would help, Nora, but you could also consider adding a bit more thickener. A third option is to slice your apples and coat them with your sugar/spice mixture, let them sit in a bowl for a while to release some of those juices, then spoon the apples into your crisp pan, leaving the liquid behind in the bowl. We hope this helps! Annabelle@KAF

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