Apple Crisp - USDA Recipe for Schools

Apple Crisp - USDA Recipe for Schools
Rating: 
Makes: 50 or 100 Servings

Description

Add this amazing apple crisp to your menu! Tangy frozen apples are sweetened with a light simple syrup then topped with a crumbled whole-grain flour, oats, brown sugar and cinnamon mixture. 

 

Whole-wheat flour
1 lb 6 oz
1 qt 1 cup
2 lb 12 oz
2 qt 2 cups

1. Topping: Combine 1 1/3 cups 1 Tbsp 2 tsp (about 6.4 oz) flour, oats, sugar, 2 1/4 tsp cinnamon, nutmeg, and salt in a large bowl. Stir well.

Oats, rolled, dry
9 oz
3 1/3 cups 1 Tbsp 1 tsp
1 lb 2 oz
1 qt 2 2/3 cups 2 Tbsp 2 tsp
Brown sugar
1 lb 2 oz
2 1/4 cups
2 lb 4 oz
1 qt 1/2 cup
Ground cinnamon
2 Tbsp
1/4 cup

2. Set remaining flour aside for step 4. Set remaining cinnamon aside for step 4. Recommended to cook in batches of 25.

Ground nutmeg
1 Tbsp 1 1/2 tsp
3 Tbsp
Salt
1/2 tsp
1 tsp
Margarine, trans fat-free
1 lb
2 cups
2 lb
1 qt

3. Add margarine. Using a fork or pastry blender, cut margarine into flour until mixture has a crumbly consistency. Set aside for step 7.

Water
1 1/2 cups
3 cups

4. Filling: Combine remaining flour, remaining cinnamon, water, and sugar in a large bowl. Stir well.

Sugar
10 1/2 oz
1 1/3 cups
1 lb 5 oz
2 2/3 cups
Frozen green apples, sliced, thawed
9 lb 4 oz
1 gal 3 qt 1 cup 3 Tbsp 1/2 tsp
18 lb 8 oz
3 gal 2 qt 2 1/4 cups 2 Tbsp 1 tsp

5. Add apples and lemon juice. Stir well.

Frozen lemon juice concentrate, reconstitued
1/2 cup
1 cup

6. Pour 3 qt (about 6 lb) filling into a steam table pan (12" x 20" x 2 1/2"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

7. Sprinkle 3 3/4 cups (about 1 lb 7 oz) topping over each pan.

8. Bake: Conventional oven: 375 °F for 55-60 minutes. Convection oven: 350 °F for 45-50 minutes.

9. Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (2" x 3 3/4" square).

Variation: Frozen cherries, thawed, drained
10 lb
1 gal 2 qt 1 cup
20 lb
3 gal 2 cups

10. Variation: Replace apples with cherries in step 5.

Serving

See Notes

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

Cooking Process #2: Same Day Service

Serving

NSLP Crediting Information: 1 piece provides 3/8 cup fruit and 1 oz equivalent grains.

CACFP Crediting Information: The Dietary Guidelines identifies grain-based desserts as sources of added sugars and saturated fats. To better align the CACFP meal pattern with the Dietary Guidelines, grain-based desserts cannot count toward  the grain requirement at any meal or snack under the updated CACFP meal patterns. (7 CFR 226.20 (a)(4)(iii))

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