Apple Crisp

Cook Time: 45 Min.

Serving Size: 1/2 cup Makes: 10/25/50/100 Servings Cook Method: bake Cook Temp.: 350°F


Nutritional Content

Allergens: Wheat, milk, soy

Calories: 180 Kcal

Carbohydrates: 33 g

Protein: 2 g

Total Fat: 6 g

Calcium: 20 mg

Sodium: 55 mg


Ingredients

10 Servings

  • 1 1/4 Qt Apple, Slices Unswt Cnd

  • 1/4 Cup Sugar, Granulated Bulk

  • 1 1/2 tsp Juice, Lemon Bulk

  • 2/3 Cup Cereal, Oatmeal Quick

  • 1/3 Cup Margarine, Solids

  • 1/3 Cup Flour, All Purpose

  • 1/3 Cup Sugar, Brown Light

  • 1 1/2 tsp Cinnamon, Ground

25 Servings

  • 3 1/8 Qt Apple, Slices Unswt Cnd

  • 2/3 Cup Sugar, Granulated Bulk

  • 1 Tbsp 1 tsp Juice, Lemon Bulk

  • 1 1/2 Cup Cereal, Oatmeal Quick

  • 3/4 Cup Margarine, Solids

  • 3/4 Cup Flour, All Purpose

  • 3/4 Cup Sugar, Brown Light

  • 1 Tbsp 1 tsp Cinnamon, Ground

50 Servings

  • 1 Gal 4 Cup Apple, Slices Unswt Cnd

  • 1 1/4 Cup Sugar, Granulated Bulk

  • 2 Tbsp 2 tsp Juice, Lemon Bulk

  • 3 1/8 Cup Cereal, Oatmeal Quick

  • 1 1/2 Cup Margarine, Solids

  • 1 1/2 Cup Flour, All Purpose

  • 1 1/2 Cup Sugar, Brown Light

  • 2 Tbsp 2 tsp Cinnamon, Ground

100 Servings

  • 3 Gal 4 Cup Apple, Slices Unswt Cnd

  • 2 1/2 Cup Sugar, Granulated Bulk

  • 1/3 Cup Juice, Lemon Bulk

  • 1 1/2 Qt Cereal, Oatmeal Quick

  • 3 1/8 Cup Margarine, Solids

  • 3 1/8 Cup Flour, All Purpose

  • 3 1/8 Cup Sugar, Brown Light

  • 1/3 Cup Cinnamon, Ground


Instructions

  1. Wash hands before beginning to prepare & sanitize surfaces and equipment.

  2. Mix sugar, lemon juice and fruit.

  3. Combine remaining ingredients and mix until crumbly. Spread evenly over fruit.

  4. Bake 350F/177C for 40-50 min checking periodically to avoid excessive browning. Serve 1/2 cup.

  5. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

  6. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

  7. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

    Print Recipe Here

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