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...
5 comments:
Yum. Do you use potato starch for all your pies Barbara?
The crisps look lovely in those dishes. They were equally delicious with apples!
Looks fabulous! I made the cookies this week, making this next week :)
They both look and sound yummy. I like the idea of the almonds.
Ciao Barbara !! I like the look of your scientific pies ! All your findings are very interesting !
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