Blueberry Crunch (Blueberry Pie Filling)

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
PIE FILLING,BLUEBERRY,PREPARED 21-1/4 lbs 2 gal 1 qts
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
JUICE,LEMON 3-1/4 oz 1/4 cup 2-1/3 tbsp
CAKE MIX,YELLOW 5 lbs
COCONUT,PREPARED,SWEETENED FLAKES 1 lbs 1 qts 1 cup
MARGARINE,SOFTENED 1 lbs 2 cup

Method

1 Spray each pan with non-stick cooking spray. Spread 4-1/2 quarts of pie filling into each sprayed sheet pan. Sprinkle 3
tablespoons of lemon juice on top of mixture in each pan.
2 Combine cake mix and coconut; add margarine; mix until crumbly.
3 Sprinkle 2-3/4 quarts of mixture over each pan.
4 Using a convection oven, bake at 325 F. for 30 minutes or until lightly browned on low fan, open vent.
5 Cut 6 by 9.
Notes
1 In Step 2, 1 pound chopped unsalted nuts may be substituted for coconut, per 100 servings.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
235 cal 43 g 2 g 7 g 6 mg 249 mg 36 mg

Portion

1 Serving

Yield

100