New England Apple Cobbler
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New England Apple Cobbler
New England Apple Cobbler

A brown-sugary topping is sprinkled over apples with maple syrup, and it bakes into a crumbly cobbler topping.

Servings: 40 servings (1 serving = 1 piece)
INGREDIENT
WEIGHT
MEASURE
Sliced apples, canned in water
6 lb 5.00 oz
12 cups
Dried cranberries
10 oz
3 cups
Pancake syrup
14 oz
1 1/2 cups
Gold Medal™ Whole Grain Variety Muffin Mix (31529)
2 lb 8.00 oz
1/2 box
Cinnamon, ground
1 Tbsp
Nutmeg, ground
1 tsp
Brown sugar, packed
14 oz
2 cups
Butter, unsalted, melted
1 lb
2 cups
  1. Pour apples into greased, full steam table pan (12 x 20 x 2 1/2-inches).
  2. Evenly sprinkle/drizzle ingredients over top in the following order: cranberries, pancake syrup, muffin mix and finally spices.
  3. Drag spatula through ingredients across pan to lightly combine. DO NOT completely stir all together.
  4. Sprinkle on brown sugar and drizzle melted butter evenly on top; bake as directed below.
BAKE:
TEMP
TIME
Convection Oven*
300°F
50-55 minutes
Standard Oven
350°F
55-60 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 25 minutes of baking.

  • Use other canned fruits packed in heavy syrup (dark tart cherries, pears, apricots or apples) for a variety of flavors.
  • Check out our recipe for New England Apple Cobbler. A delicious recipe featuring only the best products from General Mills Convenience and Foodservice.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 piece
Calories
330
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
7g
37%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
180mg
8%
Total Carbohydrate
52g
17%
Dietary Fiber
1g
5%
Sugars
37g
Protein
1g
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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