Kitchen Hints for Cobblers and Crisps

A word about thickening... Too many cobbler and other fruit dessert recipes overthicken the fruit. And in doing so, they miss the point of capturing all the glorious juice that flows together with cream or ice cream, just waiting to be sopped up with a bite of biscuit. I like a very slight thickening, though—rather than none—so the cobbler isn’t awash in runaway juices.