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

  1. Wash hands before beginning to prepare & sanitize surfaces and equipment.

  2. Preprep: Drain fruit reserving juice. Heat both juices to boiling.

  3. Mix cornstarch and water until smooth. Add to hot Juice while stirring briskly with a wire whip. Cook until thickened.

  4. Add sugar; bring to boiling point.

  5. Add drained fruit; mix carefully. Cool. Pour into greased 12 x 20 x 2" baking pan(s).

  6. Roll pastry to fit pans. Place on top of fruit. Seal edges to sides of pan. Perforate top.

  7. Bake at 425F/218C for 30 min. or until top is browned. Serve 1/2 cup.

  8. 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.

  9. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

  10. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

    Print Recipe Here

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Calico Fruit Pudding