Most of what I bake each week is shared with my office mates. Last week, I was drawn to the two crisp recipes for the month of June in Dessert for the Day by Williams-Sonoma. It’s hard to share crisps with big groups of people and so I decided to serve them as pies.
First, a pie made from the strawberry rhubarb crisp for June 5:
Then, a pie from the apricot almond crisp for june 25:
Cleaner than serving a crisp out of a bowl and a great way to make a crisp more portable!