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how to prevent soupy crisps and cobblers

i sometimes find my crisps or cobblers turn out soupy. any sure-fire way of preventing this? i stir in some corn starch, but it doesn't always do the job.

asked by student epicure about 6 years ago

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4 answers 2245 views
6f614b0c 899e 467f b032 d68711f70a39  2011 03 07 18 28 41 870
added about 6 years ago

I like to use tapioca. You can find it over with the puddings in the grocery store. Follow directions on the package. Great for pies, too!

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F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 6 years ago

Oh, I am so with you; I just hate that. Tapioca does a good job. I have a chart of thickener ratios relative to various fruits. Let me find it and post it on my page. Please bear with me; I'm still trying to live in my own time zone, so it may not happen until this weekend.

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8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added about 6 years ago

Learned the hard way to use instant tapioca. Also picked up a tip from Cook's Illustrated to first pulverize the instant tapioca. I use a coffee grinder I keep for spices.

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76201469 1c75 4693 9d8d 42de0364e30c  261418 10150206607997864 742287863 7274773 7241571 n
added about 6 years ago

I've had some bad tapioca mistakes too - a berry pie that was the consistency of the paste you use in kindergarten. But, if you get the ratio right it works like a champ! You might want to try just increasing the amount of cornstarch you are using. The other option is mixing your fruit and sugar and letting it sit for about 30 minutes and then draining some of the excess liquid off before putting it in the dish with the topping for baking...you can always use the liquid to make a nice syrup!

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