Fruit Crisp
Portion Size: 2” x 2” square
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 5 cups sliced, peeled apples, pears, peaches or apricots | Washed, trimmed, seeds removed and trimmed. Or frozen unsweetened peach slices |
| 3 tablespoon granulated sugar | |
| ½ cup regular rolled oats | |
| ½ cup packed brown sugar | |
| ¼ cup all-purpose flour | |
| ¼ teaspoon ground cinnamon | |
| ¼ cup margarine | |
| ¼ cup unsalted chopped nuts | Optional |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | For filling, thaw fruit, if frozen. Do not drain. | |
| 2 | Place fruit in an 8X1½ inch round baking dish. | |
| 3 | Stir in sugar. | |
| 4 | For topping, in a mixing bowl combine oats, brown sugar, flour, and cinnamon. | |
| 5 | Cut in margarine till mixture resembles coarse crumbs. | |
| 6 | Stir in nuts. Sprinkle topping over filling. | |
| 7 | Bake in a 375°F oven for 30 to 35 minutes (40 minutes for thawed fruit) or till fruit is tender and tipping is golden. | Cook until internal temperature reaches 165°F for 15 seconds. |
Posted in Desert Recipes
