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

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Mix sugar, lemon juice and fruit. Pour into baking pans.

3. Combine remaining ingredients and mix until crumbly. Spread evenly over fruit. Bake, checking periodically to avoid excess browning.

4. 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.

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

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

7. Note: To serve chilled maintain <40F/4C.

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