Seems like a lot of filling for a little crust so how about using the half-pint Mason jars if you have them or perhaps individual ramekins. You might have to increase the crumb mixture to have enough for all the little desserts but I don't think that would be much of a problem. I wonder how you would adjust the cooking time for smaller jars? We actually did use the half pints, we had a little typo in the blog post! You can also increase the crust if you like without a problem.-Jon

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