Remember that caramel almond rubble I made last week out of David Lebovitz's Ches Panisse? Well it is still in my frig. Calling to me, whispering my name late late at night. What shall I do with it?? It seemed dry when chilled, do you think it could survive as a crust? Or a crumb topping - oh yea! That's it.
To celebrate my half work day Friday (YAHOO!) I am taking that time to make Pumpkin Pie 2 ways. Which is better - the crumble as:
1. Crust * or *
Those of you out there who 'know' food & have read the recipe for the almond tart filling will instantly scream that I couldn't possibly make a crust from a caramel tart filling. Just not possible, I know - I hear you. And I agree, in theory. But look at that rubble - it looks just like graham crackers!! Doing crazy things in the kitchen is how penicillin was discovered, right! Sorta. You get the point.
Happy Baking - Rachel