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Prep Time: 24 mins

Cooking Time: 24 mins

Serves: 2-4

My mother made this all through my childhood. It’s lighter and crunchier than a cobbler. My mother made her own breadcrumbs by drying her own bread in a low oven until crispy and running it through the food processor.  They could also be broken into small pieces and cut up smaller with a knife. More simply, unseasoned breadcrumbs are a fine substitution. Equipment recommendation: this can be made in a 9-inch pie dish or a thinner layer of fruit and topping in a larger dish.


Cook With Me

For Alex Guarnaschelli,cooking has never been just about getting dinner on the table. With a legendary cookbook-editor mother (Maria Guarnaschelli) and afood-obsessed father, the….

Price: $35.00

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