This is my second one and by far the best.
The dough ball used 62%water to get a ~ 10 ounce dough ball (used the dough calculator with the defaults except sugar). I use brown sugar in the dough (4 times the normal amount) 1 tsp in with the yeast (1/2 tsp) to proof and 3 in the dough to sweeten it.
I used two apples sliced thinly and softened in a pan with about 1/4 cup of brown sugar and half a stick of butter.
The crisp is about 1 cup APF with 1/2 cup of brown sugar, 1 egg and 1/2 stick of butter mixed and crumbled over the apples that were spread on the dough (juice included). Cooked it at about 600F (or a little less) for about 4-6 min in my blackstone until the top was browning and the apples bubbled, and the crust was brown.
I domed it a little.
DO NOT EAT it right away besides being molten lava, it is much better if you let it cool the crisp will fully crisp otherwise it may be a little mushy. The egg is key to the crisp.
It was a big hit.
