This week I'm actually posting the TWD recipe of this week, Cran-Apple Crisps, chosen by Em of The Repressed Pastry Chef. You can find the recipe on her blog.
Mine are actually cranberry and pear crisps, because the pears really, really needed to be used up NOW. And I did half the batch with coconut in the topping, as Dorie calls for, and half with chopped almonds. (I wasn't sure if we'd like the coconut.)
I made half the recipe, in four creme brulee pans, and used about 2 1/2 pears (after getting rid of the bad spots). Pears are less tart than apples, so I added a bit of lemon juice and cut the sugar down to about 3 1/2 tablespoons (for the half recipe). And I don't like flour as a thickener for pies and crisps, it takes too long to thicken and has too much of a flour-y taste, so I substituted potato starch -- about 1 1/2 teaspoons for a half-recipe with pears. Oh, and I threw in a few more frozen cranberries - about 2 Tablespoons more. The filling was great! I wish there had been a bit more, though. Something to remember for next time, and there will be a next time!
And the topping? It had whole wheat flour, but you really couldn't tell it was there. The version with coconut was a little sweet for my taste, but good. The version with almonds was also good. I think I'll do both next time! But I'll cut the sugar down a little -- unless I use unsweetened coconut.
This is the first use for these creme brulee pans. They'll be seeing more use for these crisps, I think! Who knows, maybe someday I'll even use them for creme brulee...