I have a question about the recipe "Triple Berry Crumbles" from Lizthechef. What do I do with the 1/4 Cup flour with the berries?
I'm assuming you're supposed to mix the flour in with the berries to thicken the juices, but frankly I'm not sure that is necessary since there is no pie crust to get soggy.
Yes, that would be my guess. Will it thicken it like cornstarch does? I want to try this in bulk, like it a 8 Qt. hotel pan. I'll let you know how it does!
Could also be a typo; the directions don't mention the flour in the berry-mixture step.
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