Apple Crisp (Scratch)
- 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:
- 20 - 23 min.
INGREDIENTS
| Item | Measure | Weight | Approx issue |
|---|---|---|---|
|
BUTTER, SALTED, COLD |
1 qt |
2 lb |
|
|
LEMON ZEST, FRESH |
1 tbsp |
0.21 oz |
|
|
SUGAR, LIGHT BROWN, PACKED |
3-½ cups |
1 lb 14 oz |
|
|
FLOUR, ALL-PURPOSE |
1 qt + ⅓ cup |
1 lb 8 oz |
|
|
CEREAL, OATS, ROLLED, QUICK-COOKING |
1 qt + 2-½ cups |
1 lb 7 oz |
|
|
SALT |
1-½ tsp |
0.36 oz |
|
|
CINNAMON, GROUND |
1 tbsp |
0.24 oz |
|
|
NUTMEG, GROUND |
1-½ tsp |
0.12 oz |
| Item | Measure | Weight | Approx issue |
|---|---|---|---|
|
APPLES, SLICED, CANNED, DRAINED |
2 gal + 3-¼ qt |
19 lb 3 oz |
3-½ - No. 10 cans |
|
DRAINED APPLE LIQUID, RESERVED + WATER |
1 qt + 2 cups |
3 lb |
|
|
SUGAR, GRANULATED |
1 qt + ½ cup |
2 lb 3 oz |
|
|
JUICE, APPLE |
2 cups |
1 lb 1 oz |
|
|
BUTTER, SALTED, SOFTENED |
¾ cup |
6 oz |
|
|
CORNSTARCH |
1-¼ cup |
6 oz |
|
|
LEMON JUICE, FRESH |
⅓ cup |
2-¾ oz |
|
|
VANILLA EXTRACT |
2 tbsp |
0.94 oz |
|
|
LEMON ZEST, FRESH |
1 tbsp + 1 tsp |
0.28 oz |
|
|
CINNAMON, GROUND |
1 tbsp |
0.24 oz |
DIRECTIONS
- 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.
- Cut 2 lb of butter into 1 tablespoon pieces. Sprinkle and press lemon zest onto the surfaces of the butter pieces. CP: Refrigerate at 41°F (5°C) to keep butter and lemon zest cold for use in Step 5.
- Combine brown sugar, flour, oats, salt, cinnamon and nutmeg in a mixer bowl with paddle attachment. Mix on low speed for 20 to 30 seconds to thoroughly combine the dry ingredients.
- Add cold lemon zested butter pieces to oat mixture. Mix on low speed for 2 to 3 minutes until the oat topping resembles a coarsely, crumbled oat mixture. Do not overmix. The oat topping should remain a crumbled texture. CP: Refrigerate at 41°F (5°C) for use in Step 10.
- Drain canned apples and reserve the liquid. Measure 2 gal + 3-¼ qt (19 lb 3 oz) of apples and 1-½ qt (3 lb) of combined reserved apple liquid and water to equal 1½ qt. Combine in a large mixing bowl.
- Add sugar, apple juice, butter, cornstarch, lemon juice, vanilla, lemon zest and cinnamon to apple mixture. Mix lightly but thoroughly.
- Place apple mixture in steam-jacketed kettle or stockpot. Bring mixture to a boil; reduce heat. Simmer for 5 to 7 minutes, stirring occasionally to prevent sticking and until the mixture has slightly thickened. CCP: The filling temperature must reach 145°F (63°C) for 15 seconds.
- Remove hot filling from steam-jacketed kettle. Place approximately 3-½ qt (8 lb 12 oz) of apple filling mixture in each (12 x 20 x 2-½-inch) steam table pan; spread evenly.
- Sprinkle approximately 1 qt + 2-½ cups (2 lb 4 oz) of oat topping evenly on top of filling in each pan.
- Using a convection oven, bake at 350°F°(177°C) on low fan, open vent for 20 to 23 minutes or until top is bubbling and lightly browned. CCP: Temperature must reach 145°F (63°C) for 15 seconds. CP: Hold for hot service at 135°F (57°C) or for cold service at 41°F (5°C).
RECIPE NOTES
- 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).
- Serving Suggestion: vanilla ice cream, vanilla frozen yogurt or chilled whipped cream may be served with crisp.
- * Sugars represents the total grams of sugar in the recipe, naturally occurring and added sugar combined.
NUTRITION FACTS
| Calories 257 |
| Carbohydrates 43 g |
| Sugars 31 g |
| Protein 2 g |
| Fat 10 g |
| Saturated Fat 5.7 g |
| Sodium 110 mg |
| Calcium 19 mg |
| Fiber 2.4 g |
