Cherry Crisp

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
CHERRIES,CANNED,RED,TART,WATER PACK,INCL LIQUIDS 24-1/2 lbs 2 gal 3-1/4 qts
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
SUGAR,GRANULATED 2 lbs 1 qts 1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE 6-5/8 oz 1-1/2 cup
SALT 1/4 oz 1/8 tsp
CINNAMON,GROUND 1/4 oz 1 tbsp
NUTMEG,GROUND 1/8 oz 1/3 tsp
FLOUR,WHEAT,GENERAL PURPOSE 1-3/8 lbs 1 qts 1 cup
BAKING POWDER 1/4 oz 1/4 tsp
BAKING SODA 1/4 oz 1/4 tsp
SALT 5/8 oz 1 tbsp
CEREAL,OATMEAL,ROLLED 1 lbs 2-7/8 cup
SUGAR,BROWN,PACKED 1-2/3 lbs 1 qts 1-3/8 cup
MARGARINE,SOFTENED 2 lbs 1 qts

Method

1 Drain fruit; reserve juice for use in Step 2.
2 Lightly spray pans with non-stick cooking spray. Arrange about 3 quarts of cherries in each sprayed pan. Pour 3 cups reserve juice
over cherries in each pan.
3 Combine sugar, flour, salt, cinnamon, and nutmeg; sprinkle about 2 cups evenly over cherries in each pan. Stir lightly to moisten
flour mixture.
4 Combine flour, baking powder, baking soda, salt, rolled oats, brown sugar, margarine; mix only until blended.
5 Sprinkle 2-1/2 quart mixture over fruit in each pan.
6 Using a convection oven, bake at 350 F. for 30 minutes or until top is lightly browned on low fan, open vent.
7 Cut 6 by 9 and serve with serving spoon or spatula.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
232 cal 39 g 2 g 8 g 0 mg 209 mg 30 mg

Portion

1 Piece

Yield

100