With apples 'bits' were quarters cut into 3 lengthways, then slices into small pieces. Top looked a bit gooey and wobbly so cooked for extra 10 minutes. Perfect.
With pears, choose firm ripe pears. I used 3/4 volume of pears (vs apples) as being more watery, I didn't want to add too much liquid.
Also, I didn't have amaretti so substituted almond biscotti. Popped 50-80% more than the recipe calls for into a zip lock back and hit with a rolling pin to break up. Used the super fine stuff for the base and used the more coarse pieces for the top for a bit of extra crunch. Was perfect too.
