Apple Crisp
Recipe adapted from Cherokee County School Nutrition
This old-fashioned apple crisp recipe is a great way to celebrate apples when in season. It is delicious, loved by students, and perfect for fall.
Ingredients:
Apple Mix
- 13 1/2 lbs Apples, golden delicious, fresh, sliced
- 13 1/2 lbs Apples, granny smith, fresh, sliced
- 1 lbs Sugar, brown
- 1 lbs Sugar, granulated
- 1 1/2 tbsp Spice, cinnamon, ground
Topping
- 1 lbs + 12 oz Butter, unsalted, frozen
- 1 lbs + 10 oz Flour, all purpose
- 2 lbs Sugar, granulated
- 1 lbs Sugar, brown
- 1 lbs + 2 oz Oats
- 3 tbsp Spice, cinnamon, ground
Steps:
Apple Mix
- Using a large mixing bowl, combine all the apple ingredients. Toss to coat the apple slices.
- Divide apple mixture between two, 4-inch, sprayed, hotel pans.
No need to peel the apples. They add great texture and save time during production.
Topping
- Using a large mixing bowl or VCM, combine the flour and both sugars.
- Grate the frozen butter using a food processor.
- Add grated butter to flour mixture. Mix to create a "sand-like" consistency.
- Add the oats and mix to combine.
- Divide the topping evenly between pans.
This crisp can be prepped the day prior to service.
Hold at 41°F or below.
Bake & Serve
- Bake, uncovered, at 350°F for 40-45 minutes. Apples will be fork tender and oat topping will be golden.
- Hot hold, uncovered, until served.
- Use a No. 6 scoop to portion for a 1/2 cup serving.
Cook to 135°F or higher.
Hold at 135°F or above.
Recipe Details
Harvest of The Month
Meal Components:
Fruit
Crediting Information
- 1/2 cup Fruit
HACCP Category:
Process #3 (Complex)
Portions:
90
Portion Size:
1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 332 | cal |
| Saturated Fat: | 4.6 | g |
| Total Fat: | 8 | g |
| Sodium: | 5 | mg |
