Mixed Fruit Cobbler

Cook Time: 30 Min.

Serving Size: 1/2 cup Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 425°F

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Nutritional Content

Allergens: wheat

Calories: 220 Kcal

Carbohydrates: 41 g

Protein: 2 g

Total Fat: 6 g

Calcium: 20 mg

Sodium: 105 mg

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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

• 0.19 no. 10 can Apple, Slices Unswt Cnd

• 0.19 no. 10 can Apricots, JcPk

• 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

• 0.47 no. 10 can Apple, Slices Unswt Cnd

• 0.47 no. 10 can Apricots, JcPk

• 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

• 0.94 no. 10 can Apple, Slices Unswt Cnd

• 0.94 no. 10 can Apricots, JcPk

• 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

• 1.88 no. 10 can Apple, Slices Unswt Cnd

• 1.88 no. 10 can Apricots, JcPk

• 4 lb 11 Oz Pastry Dough, Sheet 10x15

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Instructions

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

2. Pre-Prep: Drain fruit reserving juice. Heat juice 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.

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.

11. Discard unused product.
    
    Print Recipe Here