I’m going to make an odd, perhaps offensive analogy here, but crisps are like the gateway drug of pastry baking.
I know – dramatic.
But well before I ever made a pie, a tart, or a gleaming galette, I first made a crisp. And it was because of this crisp that I even considered attempting all the rest, because with my crisp came a confidence, a euphoria, and a sense of invincibility that YES – I too can bake things that look super fancy.
And now, so can you.