Make-Ahead Strategy for Fruit Desserts

Like shortcakes, cobblers should be served warm from the oven, preferably shortly after they’re baked. (Baking too far ahead guarantees sludge.)

But you can make it easy for yourself. Here’s how:

Put the biscuit dough together ahead of time.

Press it out on a sheet of lightly floured wax paper, and fold the paper over the dough or cover with a second sheet. If you like, the dough can be cut into rounds ahead of time, too.

Refrigerate for up to several hours until needed.

Streusel and crumb mixtures can also be made ahead and refrigerated or frozen in a sealed plastic bag. In summer, make a double or triple batch of streusel; keep it on hand in the freezer, and scatter as much as you need over fruit desserts and pies.