Yep, not getting out much over the last week, so…
Substituted one cup of almond flour. [2:1 ratio–all-purpose:almond.] It added a nice [no surprise] nuttiness and richness to the crust. I’d do it again.
Filling: caramel-dried cranberry-pecan-apple.
Topping: a basic streusel I threw together [flour, brown sugar, butter, cinnamon]
Caramel: I think I’ve mentioned it before, but it’s actually what Ree Drummond calls her ‘brown sugar sauce.’
Lots of different flavors.
‘Fails’ aren’t as drastic. Therefore, it encourages experimentation.
Practice with different fluting techniques [though–as the photo shows–the almond flour gives the crust more of a ‘mind of its own’ once in the oven.]
Built-in ‘portion control’.