I am joining the mini-pie craze.

Well... sort of. I'm starting a mini-crisp craze instead. I like pie, but just not as much as I like sugar and fruit and crumbly bits.

There's been a lot of talk lately about mini pies. Jean & Sarah inspired and contributed to most of that talk and I've decided to join them on their mini bandwagon.

Just imagine: Tiny baby pies (or crisps) that you can freeze and cook whenever the craving hits. Now, this kind of thing is so me. I love cooking in bulk. Remember this? I still have oatmeal cookies in the freezer right now and I've added chili and these delicious cheddar puffs, too. There's always room for more dessert, though.

I bought myself some wide mouth 1/2 pint canning jars and used this recipe. I knew I would need to eat one of the crisps right away (and so would Etienne), so I baked two in ramekins.

And you can't leave those two extra jars empty, so I winged it and made a blueberry version. I have no idea how those will turn out, but how bad can it really taste in the end? As you can see, I really poured on the topping. Fingers crossed that that works out, too.

They were delicious. Especially after I topped mine with vanilla ice cream.

The only thing that could have been better was the crisp topping. I wish I had read the directions correctly because I think my crumbly top could have been crispier if I had done so. The pear juices made what Etienne called a "pear toffee" around the edges of the crumble. Mmmm. I can't wait to eat the rest of them. 

P.S. See those cute yellow tins in the first picture? I've been looking for sugar and flour holders for some time and I found this guys at target. Love them!