CranApple Cobbler
Cook Time: 30 Min.
Serving Size: 1/2 cup Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 425°F
Nutritional Content
Allergens: wheat
Calories: 230 Kcal
Carbohydrates: 43 g
Protein: 2 g
Total Fat: 6 g
Calcium: 10 mg
Sodium: 105 mg
Ingredients
10 Servings
2.0 tsp Juice, Lemon Bulk
3 Tbsp 2 tsp Cornstarch
1/3 Cup Water, Tap
2/3 Cup Sugar, Granulated Bulk
0.16 no. 10 can Apple, Slices Unswt Cnd
0.08 no. 10 can Cranberry Sauce, Jellied Cnd
7.5 Oz Pastry Dough, Sheet 10x15
25 Servings
1 Tbsp 2 tsp Juice, Lemon Bulk
1/2 Cup Cornstarch
3/4 Cup Water, Tap
1 1/2 Cup Sugar, Granulated Bulk
0.39 no. 10 can Apple, Slices Unswt Cnd
0.21 no. 10 can Cranberry Sauce, Jellied Cnd
1 lb 3 Oz Pastry Dough, Sheet 10x15
50 Servings
3 Tbsp Juice, Lemon Bulk
1 1/8 Cup Cornstarch
1 1/2 Cup Water, Tap
3 1/8 Cup Sugar, Granulated Bulk
0.78 no. 10 can Apple, Slices Unswt Cnd
0.41 no. 10 can Cranberry Sauce, Jellied Cnd
2 lb 6 Oz Pastry Dough, Sheet 10x15
100 Servings
1/3 Cup Juice, Lemon Bulk
2 1/4 Cup Cornstarch
3 1/8 Cup Water, Tap
1 1/2 Qt Sugar, Granulated Bulk
1.56 no. 10 can Apple, Slices Unswt Cnd
0.82 no. 10 can Cranberry Sauce, Jellied Cnd
4 lb 11 Oz Pastry Dough, Sheet 10x15
Instructions
Wash hands before beginning to prepare & sanitize surfaces and equipment.
Preprep: Drain fruit reserving juice. Heat both juices to boiling.
Mix cornstarch and water until smooth. Add to hot Juice while stirring briskly with a wire whip. Cook until thickened.
Add sugar; bring to boiling point.
Add drained fruit; mix carefully. Cool. Pour into greased 12 x 20 x 2" baking pan(s).
Roll pastry to fit pans. Place on top of fruit. Seal edges to sides of pan. Perforate top.
Bake at 425F/218C for 30 min. or until top is browned. Serve 1/2 cup.
CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.
CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.
Print Recipe Here