Our personal-size pie-slice pans are perfect for making individual desserts. Just about any recipe for cobbler, crisp, or pie may be used, dividing it among pans. Each pan holds about 1/2 to 3/4 cup filling.

Topping
1 3/4 cups (2 3/4 ounces) plain panko or fresh bread crumbs
1/2 cup (4 ounces) melted butter
1/2 cup (3 5/8 ounces) sugar
1/2 cup (1 1/4 ounces) coconut or chopped nuts (2 1/2 ounces), optional
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon

Toss the topping ingredients together, and set aside.

Filling
1/3 to 1/2 cup (2 3/8 to 3 1/2 ounces) sugar, depending on fruit used
1 tablespoon cornstarch or Instant ClearJel®
1/4 cup (2 ounces) water, fruit juice, or lemon juice
3 1/2 to 4 cups fresh or frozen peaches, blueberries, raspberries, sliced apples, or combination of your choice
1 teaspoon cinnamon, optional

Preheat the oven to 350°F. Lightly butter six individual baking dishes, a generous 1 cup capacity each.

Combine the sugar and thickener, then stir in the water or juice. Add the fruit of your choice and cinnamon, if desired. Divide the mixture among the buttered baking dishes, using about 1/2 cup for each. Top with the crumb topping, again using about 1/2 cup for each.

Bake for 38 to 45 minutes, until the filling is bubbling. Serve warm, with whipped cream or ice cream.
Yield: 6 servings.