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Source: MRS 2014
MRS: 1412 — Desserts (1400s)
Fruit Crisp
Meal Component Contribution:
1/2 oz. eq. whole grain based dessert, 1/2 cup fruit
Number of Portions: 100 Size of Portion: 1 serving
Recipe HACCP Process: #2 - Same day service
1/2 oz. eq. whole grain based dessert, 1/2 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, Canned, Water Pack, Sliced, #231 | 4 #10 can(s) |
Pan Release Spray, Vegetable Oil, #395 | 5 gram(s) |
Sugar, Brown, #405 | 4 pound(s) |
Cinnamon, Ground, #330 | 2 2/3 teaspoon(s) |
Lemon Juice, Canned/Bottled, #398 | 1/3 cup(s) |
Water, Municipal, Mississippi | 2 cup(s) |
Cereal, Oatmeal, Quick, WGR, #165 | 1 quart(s) + 3/4 cup(s) |
Sugar, Brown, #405 | 2 pound(s) |
Salt, Table, #343 | 2 teaspoon(s) |
Flour, All Purpose, Enriched, #358 | 1 1/2 quart(s) |
Margarine, Bulk, #119 | 2 pound(s) + 8 ounce(s) |
DIRECTIONS
1. | Drain liquid from apples and place 1 can of apples in each of four pans (12" x 20" x 2 1/2") sprayed with pan release spray. Reserve liquid from apples to replace water in recipe. |
2. | Blend sugar and cinnamon. Mix in lemon juice and water and liquid from fruit to equal to the water amount and distribute evenly over apples. |
3. | For topping, combine oatmeal with remaining ingredients and mix until crumbly. |
4. | Cover fruit with topping, about 3 1/2 cups per pan. |
5. | Bake at 400 degrees F for 20 minutes or until apples are tender. |
6. | Cut 5 x 5 for 25 servings per pan. |
7. | Portion 1 slice per serving. Each portion provides 1/2 cup fruit and 1/2 oz. eq. whole grain. |
Production Notes
Use commodity products when available.
Nutrients Per Serving
Calories
273
Carbohydrates
45.51 g
Dietary Fiber
1.84 g
Protein
2.47 g
Sodium
156.60 mg
Total Fat
9.50 g
Sat. Fat
4.15 g
Trans Fat
0.00 g