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         Cobblers and Crisps are about the simplest baked desserts there are. If you're careful about the amount of sugar you use, you can also make it taste more fresh. Many traditional recipes for these desserts use too much sugar, fat and cook much too long. For the best cobbler and crisp results the fruit should soften, but stay intact, retaining it's identifiable appearance. The topping should be there to accent, in a small proportion, the fruit.

         The best results will come from unsprayed, home-grown fruit, or fresh organic fruit. You get the maximum flavor and sweetness. Go easy on the sugar and experiment with alternative amounts and types.

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