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Wayne Gisslen

Fruit Cobbler

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Preparation info
  • Yield: 1 pan, 12 × 20 in

    48

    portions
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Fruit pie filling</

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 t

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