Fixing These Simple Errors Makes a Huge Difference!
We like cobbler not only because it's incredibly delicious, but also because it's really easy to make. In fact, it's one of the few recipes that's really difficult to mess up! However, there are several common mistakes that a lot of people make that really detract from the flavor, texture and just overall quality of the cobbler. If you've made any of these, don't worry, you're not alone. We had a lot to learn when it comes to making cobbler ourselves!
Fortunately, we also have some really simple ways to remedy these mistakes so you can dramatically improve your cobbler baking technique. You'll be amazed at what a difference some of these quick and easy changes make. For example, many of us don't cook the cobbler long enough and end up with a mushy mess. To fix this, just insert a thermometer into the center of the cobbler. If the cobbler is 200 degrees Fahrenheit at its thickest part, it's done. So easy!
To learn three of the most common mistakes people make when making cobbler, please continue to Page (2) for the full list.
Sharing