Comments on: Apple and Cajeta (Rich Mexican Caramel) Crisp

By: Wendy

Wendy — Mon, 04 Jan 2016 03:18:39 +0000

Zoe, this was a winner. We just learned how to make cajeta (slow cooker method – wow!) and had some apples sitting around… This was really a perfect combination, though I admit that I probably dumped twice the amount of cajeta into the apples! Thank you for posting this!

By: Marti

Marti — Thu, 25 Sep 2014 00:38:04 +0000

The cajeta recipe seems incomplete 🙁 I bought everything I needed to make it, then had to look up a different recipe to actually get it done.

By: Angelica

Angelica — Thu, 05 Sep 2013 21:30:21 +0000

In reply to zoe. One more question sorry; if I can't find or afford vanilla bean what are my options?

By: Angelica

Angelica — Thu, 05 Sep 2013 20:34:17 +0000

In reply to zoe. Ohhh ok thanks!:) Also at what point do you add the goat milk?

By: zoe

zoe — Thu, 05 Sep 2013 13:08:11 +0000

In reply to Angelica.

Hi Angelica,

The difference is the amount of molasses in the sugar. The dark brown sugar is slightly more intense tasting. I actually prefer the dark, but sometimes you don’t want to overpower the other flavors. It will work fine in this recipe.

Thanks, Zoë

By: Angelica

Angelica — Thu, 05 Sep 2013 07:27:47 +0000

what is the difference between brown sugar and dark brown sugar? Can I substitute? Or would it not taste as great?

By: Pravs

Pravs — Fri, 30 Jul 2010 16:48:15 +0000

Beautiful pics and looks so tempting.

By: Otehlia Cassidy

Otehlia Cassidy — Mon, 26 Jul 2010 16:09:28 +0000

This looks great! I was looking for a great recipe for apples and cajeta, and I will definitely try this one.

By: Aran

Aran — Tue, 28 Oct 2008 11:37:13 +0000

cajeta is one of my favorite comfort foods for sure. i used towork with a mexican lady that used to make it for us all the time at work. lovely!

By: Miss T

Miss T — Mon, 27 Oct 2008 18:51:01 +0000

That looks spectacular!