How to thicken fruit cobblers
Is it better to use cornstarch or flour to thicken cobblers, or is there a better choice?
Some kind of starch is typically what’s used to thicken cobblers (and pies, slumps, or grunts, such as in our Mixed Berry & Cornmeal Slump). Their thickening powers come from their ability to absorb water, which causes the starch granules to swell and burst, thickening the liquid.
There are grain starches (flour and cornstarch) and root starches (tapioca and arrowroot). Flour makes the filling opaque, so not the best choice for cobblers. Cornstarch looks good in fruit desserts, but freezing can ruin the set, as can whisking or heating too long. Tapioca is an equally good thickener, but it can clump when added. And arrowroot thickens and freezes well, but it’s pricier.
No one starch fits all — just follow the recipe!
Product Recommendations
Interested in cooking? Need some supplies?
Check out some of the tools we like. All products featured on Cuisine at Home are independently selected by our editors; we may earn an affiliate commission from qualifying purchases through our links.
Grizzly Bear Bottle Opener
Hamilton Beach 70730 Processor Vegetable
Pillsbury Specialty Mix Hot Roll
Wine Decanter Hicoup Lead Free Hand Blown