While the crisp lies in the shadow of pie it is the master of dessert. The crisp allows for improvisational combinations and is not subject to advance preparation. Crisps are not subject to conventions and size constraints. The key to a crisp is more fruit than you would think appropriate and more thickener to absorb and capture all the amazing juices. Having some vanilla ice cream on hand is a bonus.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
