Can i use somewhat under-ripe fruit when making a cobbler? Is there something I should do to make them more "cobbler-friendly"?
Amanda is a co-founder of Food52.
What kind of fruit?
Good question! (And "my bad" for not having specified....) Apricots!
Yes, I'd slice them and simmer them with a little sugar (or brown sugar) before adding them to the baking dish.
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Off to market.
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Well played. You deserve a cookie.
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