Peach Crisp
Cook Time: 45 Min. Total Time: 45 Min.
Serving Size: 1/2 Cup Makes: 25/50/100 Servings Cook Method: Bake Allergens: AllergenWheat, Cinnamon, AllergenSoy, Citrus, AllergenMilk, Peach
NUTRIENTS PER SERVNG
CALORIES CARBOHYDRATES PROTEIN TOTAL FAT CALCIUM SODIUM
200 kcal 37 g 3 g 6 g 30 mg 55 mg
Ingredients
25 Servings
3 3/4 Qt Peaches, Sliced JcPK
2/3 C Sugar, Granulated, Bulk
1 TBSP 1 TSP Juice, Lemon, RTS
3/4 C Margerine, Solids
3/4 C Flour, All Purpose
3/4 C Sugar, Brown Light
1 TBSP 1 TSP, Cinnamon, Ground
1 1/2 C Cereal, Oatmeal, Quick
50 Servings
1 Gal, 5 Cup Peaches, Sliced JcPK
1 1/4 C Sugar, Granulated, Bulk
2 TBSP 2 TSP Juice, Lemon, RTS
1 1/2 C Margerine, Solids
1 1/2 C Flour, All Purpose
1 1/2 C Sugar, Brown Light
2 TBSP 2 TSP, Cinnamon, Ground
3 1/8 C Cereal, Oatmeal, Quick
100 Servings
3 Gal, 5 Cup Peaches, Sliced JcPK
2 1/2 C Sugar, Granulated, Bulk
1/3 C Juice, Lemon, RTS
3 1/8 C Margerine, Solids
3 1/8 C Flour, All Purpose
3 1/8 C Sugar, Brown Light
1/3 C, Cinnamon, Ground
1 1/2 Qt Cereal, Oatmeal, Quick
Instructions
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Mix sugar, lemon juice and fruit. Pour into baking pans.
Combine remaining ingredients and mix until crumbly. Spread evenly over fruit. Bake, checking periodically to avoid excess browning.
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.
CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.
CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.
Note: To serve chilled maintain <40F/4C.