In one of most popular posts to date, Pie II Crust Revisited, a took a request from a far away reader in Australia. Here is the crisp recipe I have been using to top fruits of all seasons for the last many many years. At Bouchon you ate an apple crisp made with over 6 varietals, most of them heirloom. At Poulet you've sampled some great apple and rhubarb crisps. And at the next restaurant? Who knows, maybe blackberry and Gravenstein.