Yield: 100 Portions (2 pans)
Temperature: 375° F Oven
Pan Size: 18 x 26 inch sheet pan
| Ingredients | Weights | Measure |
|---|---|---|
| Peaches, canned, quarters or slices | 20 lb 4 oz | 2-1/4 gal (3-No. 10 cn) |
| Sugar, granulated | 1 lb | 2-1/4 cups |
| Flour, wheat, general purpose, sifted | 6 oz | 1-1/2 cups |
| Salt | 1 tsp | |
| Cinnamon, ground | 1 tbsp | |
| Nutmeg, ground | 2 tsp | |
| Flour, wheat, general purpose, sifted | 1 lb 4 oz | 1-1/4 qt |
| Baking powder | 1-1/2 tsp | |
| Baking soda | 1-1/2 tsp | |
| Salt | 2/3 oz | 1 tbsp |
| Cereal, rolled oats | 1 lb | 1-1/2 qt |
| Sugar, brown, packed | 2 lb 8 oz | 5-1/3 cups |
| Butter or margarine, softened | 1 lb 8 oz | 3 cups |
- Drain fruit; reserve juice for use in Step 2.
- Arrange about 3 qt peaches in each greased pan. Pour 3 cups juice over peaches in each pan.
- Combine sugar, flour, salt, cinnamon, and nutmeg; sprinkle about 2 cups evenly over peaches in each pan. Stir lightly to moisten flour mixture.
- Combine flour, baking powder, baking soda, salt, rolled oats, brown sugar and butter or margarine; mix only until blended.
- Sprinkle 2-1/2 qt mixture over fruit in each pan.
- Bake 40 minutes or until top is lightly browned.
- Cut 6 by 9. Serve with serving spoon or spatula.
NOTE:
- In Step 6, if convection oven is used, bake at 350°F. 30 minutes or until bubbling and lightly browned on low fan, open vent.
VARIATIONS:
- CHERRY CRISP (PIE FILLING, PREPARED AND OATMEAL COOKIE MIX): Omit Steps 1 through 3. Use 24 lb 8 oz (3-1/2-No. 10 cn) prepared cherry pie filling. Pour 12 lb 4 oz (5-1/2 qt) into each greased pan. In Step 4, omit all ingredients. Use 4 lb 8 oz (1-No. 10 cn) canned oatmeal cookie mix combined with 8 oz (1 cup) softened butter or margarine. Follow Steps 5 through 7.
- CHERRY CRISP: In Step 1, omit peaches. Use 19 lb 5 oz (3-No. 10 cn) red tart (sour) pitted cherries. Follow Step 2. In Step 3, add an additional 1 lb (2-1/4 cups) granulated sugar. Follow Steps 4 through 7.
- PEACH CRISP (PIE FILLING, PREPARED AND OATMEAL COOKIE MIX): Omit Steps 1 through 3. Use 24 lb 8 oz (3-1/2-No. 10 cn) prepared peach pie filling. Pour 12 lb 4 oz (about 5-1/2 qt) into each greased pan. Omit ingredients in Steps 4 and 5. Use 4 lb 8 oz (1-No. 10 cn) Oatmeal Cookie Mix combined with 8 oz (1 cup) softened butter or margarine; mix until crumbly. Sprinkle about 2-1/2 qt over each pan. Follow Steps 6 and 7.
- BLUEBERRY CRISP (PIE FILLING, PREPARED AND OATMEAL COOKIE MIX): Omit Steps 1 through 3. Use 24 lb 8 oz (3-1/2-No. 10 cn) prepared blueberry pie filling. Pour 12 lb 4 oz (about 5-1/2 qt) into each greased pan. In Step 4, omit all ingredients. Use 4 lb 8 oz (1-No. 10 cn) canned oatmeal cookie mix combined with 8 oz (1 cup) softened butter or margarine. Follow Steps 5 through 7.