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Cobbler (crust first then filling)

24 oz Batch Size
24 Portion per Batch
Quantity
(A)
Unit Ingredients
16 oz AP Flour
1 1/4 oz Baking Powder
2 oz Sugar
 1/8 oz Salt
2 oz Butter
4 oz Heavy Cream
1 oz Vanilla Extract
  1. In mixing bowl, combine dry ingredients
  2. Add cubed butter. Using paddle, mix to resemble coarse meal
  3. Add wet ingredients. Mix just to form soft dough
  4. Turn out onto floured surface
  5. Roll ½ inch thick. Cut into desired shape
  6. Chill 20 minutes before using
  7. Place on top of fruit cobbler filling. Brush with heavy cream and coarse sugar
  8. Bake until golden brown and fruit is bubbling
48 oz Batch Size
48 Portion per Batch
Quantity
(A)
Unit Ingredients
24 oz Apples
8 ec Pear
3 oz sugar
1 1/5 oz cornstarch
1 oz ground cinnamon
8 oz Butter
  1. In a bowl, combine fruit, sugar, cornstarch, and cinnamon. Stir to coat and let set for 1 hour
  2. Preheat oven to 350 degrees F
  3. Lightly spray pans with cooking spray
  4. Spoon fruit mixture into prepared pans and add Cobbler crust on top
  5. Bake for 45 minutes or until mixture is bubbling.

***** The recipes are also listed in oz but remember that this is cooking and it’s all about how it taste so us it more as a guide line for what to use**** These are my ideas and recipes and have been tested by me at NECI. Enjoy them.****** If you are wanting to scale the recipe up or down please see my post about recipe conversion which can be found by clicking on the link*****

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