Fruit Cobbler

Preparation info

  • Difficulty

    Easy

  • Yield: 1 pan, 12 × 20 in

    48

    portions

Appears in

Ingredients U.S. Metric
Fruit pie filling 12–15 lb 5.5–7 kg
Flaky Pie Dough 2 lb 1 kg

Method

Procedure

  1. Place the fruit filling in a 12 × 20-in. (30 × 50 cm) baking pan.
  2. Roll out the pastry to fit the top of the pan. Place on top of the filling and seal the edges to the pan. Pierce small holes in the pastry to allow steam to escape.
  3. Bake at 425°F (220°C) for about 30 minutes, until the top is browned.
  4. Cut the dessert in 6 rows of 8, or 48 portions. Serve warm or cold.

Variation

In place of the pie pastry, use biscuit dough. Roll out the dough ¼ in. (6 mm) thick and cut it into 1½-in. (4 cm) rounds. Place the rounds on top of the fruit filling.