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Cobblers and Grunts Showcase Summer Fruits

Choose between toppings of cake, biscuit, or dumplings  to contrast with juicy baked fruits

Fine Cooking Issue 04
Photos: Robert Marsala
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The best desserts are those in which the balance of the components brings out the best qualities of the starring ingredients – luscious summer fruit. Jim Dodge defines the differences between cobblers and grunts, shares the correct ratios of topping to fruit, and explains which fruits work better for each. Tips help ensure light and tender crusts or complementary herb accents. And the photos will have you pulling out your flour bin within the hour.


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