Alex has a thing for fruit crisps. Years ago when I was working as the pastry chef at La Cucina, in the Tuscany Inn, I made a different one every day. He would happily eat whatever was left of it at the end of the night for dinner. Now that we no longer cook in a restaurant the crisps are few and far between. Mostly because they are so big. I hate wasting food and crisps by nature are meant for a crowd. Leave it to Alex to find a way to bring them back. He suggested using cookie dough to make small crisps (normally meant for 2) in cast iron pans so he could have them more often. ( I almost always have cookie dough on hand.)
The first batch was made with a smoked oatmeal dough studded with fat raisins and dried cranberries. We cut out circles of dough and laid them over a bed of apples with brown sugar, more craisins and a splash of lemon juice. He was a very happy camper that evening. Small fruit crisps made with cookie dough for the topping, so far it's worked with every kind we've tried. Try it and you'll wonder what took you so long.
Years Past
