Can i use somewhat under-ripe fruit when making a cobbler? Is there something I should do to make them more "cobbler-friendly"?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.