Apple Crisp (Speed Scratch) recipe image

Apple Crisp (Speed Scratch)

J-001-01 J - Desserts (Puddings and Other Desserts)
Color Code: Red Sodium: Low
Yield:
100 Portions
Each Portion:
½ cup (5 oz)
Pan Size and Number:
12 x 20 x 2-½ - Inch Steam Table Pan (3)
Temperature:
350°F (177°C)
Cook Time:
30-33 min.

INGREDIENTS

Item Measure Weight Approx issue

BUTTER, SALTED, COLD

1 qt

2 lb

SUGAR, LIGHT BROWN, PACKED

1 qt

1 lb 14 oz

CEREAL, OATS, ROLLED, QUICK-COOKING

1 qt + 3-½ cups

1 lb 5 oz

FLOUR, ALL-PURPOSE

1 qt

1 lb 1 oz

SALT

1-½ tsp

0.32 oz

CINNAMON, GROUND

1 tbsp

0.24 oz

LEMON RIND (ZEST), GRATED

1 tbsp

0.21 oz

NUTMEG, GROUND

1-½ tsp

0.12 oz

PIE FILLING, PREPARED, APPLE

2 gal + 2-½ qt

25 lb 15 oz

3-½ No. 10 cans

CINNAMON, GROUND

1 tbsp

0.24 oz

DIRECTIONS

  1. In accordance with Armed Forces food safety protocol, reference the Produce Guideline card for specific wash, sanitize, rinse and handling instructions for each fruit/vegetable in the recipe; this is critically important to ensure the safety of this food.
  2. Cut butter into 1 tablespoon pieces. CP: Refrigerate to keep butter cold for use in Step 5.
  3. Combine brown sugar, oats, flour, salt, cinnamon, lemon zest and nutmeg in a mixer bowl with paddle attachment. Mix on low speed for 20 to 30 seconds to thoroughly blend the dry ingredients.
  4. Add butter pieces to oat topping mixture. Mix on low speed for 2 to 3 minutes until oat topping resembles a coarsely, crumbled oat mixture. Do not overmix. The oat topping should remain a crumbled texture. CP: Refrigerate for use in Step 8.
  5. Add cinnamon to apple pie filling. Mix thoroughly (do not use a mixer).
  6. Place approximately 3-½ qt (8 lb 12 oz) of pie filling mixture into each (12 x 20 x 2-½-inch) steam table pan; spread evenly.
  7. Sprinkle approximately 6-½ cups (2 lb 4 oz) of oat topping evenly on top of filling in each pan.
  8. Using a convection oven, bake at 350°F (177°C) on low fan, open vent for 30 to 33 minutes or until top is bubbling and lightly browned. CP: Hold for hot service at 135°F (57°C) or for cold service at 41°F (5°C).

RECIPE NOTES

  1. This recipe was developed using a Rationale Combi Oven set to convection mode. If using other models of combi oven or a convection oven, times may vary (using an older convection oven you may need to add a couple to few minutes to the cook time to achieve the desired end state for the recipe).
  2. Serving Suggestion: vanilla ice cream, vanilla frozen yogurt, or chilled whipped cream may be served with crisp.
  3. * Sugars represents the total grams of sugar in the recipe, naturally occurring and added sugar combined.

NUTRITION FACTS

Calories 263
Carbohydrates 49 g
Sugars 25 g
Protein 2 g
Fat 8 g
Saturated Fat 4.8 g
Sodium 156 mg
Calcium 20 mg
Fiber 2.1 g