So you’ve got a couple of pounds of peaches ripening on the counter, several pints of blueberries and the promise of apples in a couple of months. You’re thinking pie. Or a biscuit-dough topped cobbler. Or a fruit crumble with a crunchy oat-and-nut streusel-like finish.
Whichever dessert you choose, you’ll probably want to thicken the juices that fruits release during baking. Several ingredients help you do that with slightly different finishes. All-purpose flour, for example, turns juices slightly opaque, almost cloudy. Cornstarch, as well as arrowroot, potato starch or rice starch, makes juices translucent and glossy. So does tapioca.
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