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Fruit Crisp
½ oz. eq. whole grain based dessert, ½ cup fruit
Number of Portions: 100 Size of Portion: 1 serving
Recipe HACCP Process: #2 - Same day service
- Whole Grains
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Apples, Sliced, Canned, #2401 | 4 #10 cans |
Pan Release Spray, Vegetable Oil, #2514 | 20 second spray |
Sugar, Brown, #2024 | 1 quart + 1 cup, , packed |
Cinnamon, Ground, #2704 | 1 tablespoon |
Lemon Juice, Canned/Bottled, #2247 | 1/3 cup |
Water, Municipal, Mississippi | 2 cups |
Cereal, Oatmeal, Quick, WGR, #2123 | 1 quart + 3/4 cup |
Sugar, Brown, #2024 | 2 1/2 cups , , packed |
Salt, Table, #2723 | 2 teaspoons |
Flour, All Purpose, Enriched, #2011 | 1 quart + 2 cups |
Margarine, Bulk, #1319 | 2 pounds + 8 ounces |
DIRECTIONS
1. | Drain the liquid from the apples and place 1 can of apples in each of 4½" x 20" x 2½" pan sprayed with pan release spray. Reserve the liquid from the apples to replace water in the recipe. |
2. | Blend the sugar and cinnamon in a large bowl. |
3. | Add water to the liquid from the apples to equal to the amount of water needed for the recipe. Combine the liquid with the lemon juice and add the liquid to the sugar and cinnamon mixture. Distribute the mixture evenly over the pans of apples. |
4. | Soften the margarine. For topping, combine margarine, oatmeal, |
5. | For the topping, combine the margarine, oatmeal, brown sugar, salt, and flour in a large bowl and mix until it is crumbly. |
6. | Distribute the topping over apples in pan (about 3½ cups per pan) . |
7. | To bake:
CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
8. | Cut 5 x 5 for 25 servings per pan. |
9. | Portion 1 slice per serving. Each portion provides ½ oz. eq. whole grain and ½ cup fruit. |
Production Notes
Use USDA Foods products when available.
Cherries or peaches may be substituted for the apples. If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.