Some bakers like to freeze the filling before it's baked, thawing it in the refrigerator overnight then baking it with the freshly made cobbler mixture. Other bakers are happy with the results from baking and cooling the fruit cobbler completely, then freezing. Your lucky taste testers will be able to determine which is the best one for you and yours! Be sure to use the same recipe so you have a controlled experiment for this scientific foray - Happy Baking! Irene@KAF

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