Servings: 100 Portions (2 Pans)
Portions: 1 Section Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Oven
2-1/4 gallon (20 lb 4 oz or 3-No. 10 can) apricots, canned
2-1/4 cups (1 lb) sugar, granulated
1-1/2 cups (6 oz) flour, wheat, general purpose, sifted
1 teaspoon salt
1 tablespoon cinnamon, ground
2 teaspoon nutmeg, ground
1-1/4 quart (1lb 4 oz) flour, wheat, general purpose, sifted
1-1/2 teaspoon baking powder
1-1/2 teaspoon baking soda
1 tablespoon salt
1-1/2 quart (1 lb) rolled oats
1-3/4 quart (2 lb 8 oz) sugar, brown
3 cups (1 lb 8 oz) butter or margarine
Drain fruit; reserve juice. Set aside. Arrange about 3 quart fruit in each greased pan. Pour 3 cups juice over fruit in each pan. Combine 2-1/4 sugar, 1-1/2 cups flour, 1 teaspoon salt, 1 tablespoon cinnamon, 2 teaspoon nutmeg; sprinkle an equal quantity evenly over apricots. Stir lightly to moisten flour mixture. Combine 1-1/4 quart flour, 1-1/2 teaspoon baking powder, 1-1/2 teaspoon baking soda, 1 tablespoon salt, 1-1/2 quart rolled oats and 1-3/4 quart brown sugar; mix only until blended. Add butter or margarine; mix until crumbly. Sprinkle 2-1/2 qt mixture over fruit in each pan. Bake 40 minutes or until browned. Cut each pan 6 by 9. Serve with Serving spoon or spatula.