What’s the difference between a crisp, cobbler, crumble, buckle, galette, and pandowdy?

As holiday baking reaches its peak, you’ll catch me with any excuse to avoid making pie. I’ve made only a few incredible pies in my time. The rest: fine, but forgettable. Soggy bottoms, cracked tops, butter cut too small, filling too runny. With so many potential pitfalls, I can’t even be mad at myself. A perfect pie…

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