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!

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