Friday, July 16, 2010
Fruit Crisp Alteration
Simply in Season really is one of my most favorite cookbooks. After berry picking yesterday, I made an apple/blackberry/blueberry crisp. At first, I thought the recipe must be mistaken, but it wasn't. The baking time was cut in half from a typical crisp. What they did was this: the recipe used a deep dish pie pan instead of an 8x8 pan. It was baked at 375 for 30 minutes instead of an hour or a little more for a regular crisp recipe. This is a great tip for saving energy and for heating the house less on a summer day when all the wonderful summer fruits are in season!