RECIPE DETAILS
Item ID: 1978307
Serving Size: ½ Cup (4 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Desserts
Attributes: None
Allergens: None
RECIPE DETAILS
Item ID: 1978307
Serving Size: ½ Cup (4 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Desserts
Attributes: None
Allergens: None
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Pre-Preparation
- Drain peaches.
- Cube and chill butter.
- Preheat oven to 350°F.
Preparation
- In a bowl, mix peaches with cornstarch until evenly coated.
- Spread one #10 can (106 oz.) of peaches into each 2-inch hotel pan.
- In a separate bowl, combine oats, flour, salt, and brown sugar. Cut in the cold butter.
- Work the mixture until it is evenly crumbly.
- Top each pan with 7.75 cups of the crumble mixture.
- Cover tightly with parchment, then foil.
Note: If preparing for another day, label, date, and keep chilled unbaked. Follow baking steps 7–8 on the day of service. - Bake covered at 350°F for about 20 minutes.
- Uncover and bake about 20 minutes more or until the topping is crisp and the filling is bubbling.
- Serve hot, or hold hot until service at 140°F or higher.
Serving
Serving size: 1/2 cup (4 oz)
Suggested serving utensil: spoodle
Recipe Source
Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | ¼ cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 0.5 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 159.34 kcal |
| Total Fat | 4.65* gm |
| Saturated Fat | 2.88 gm |
| Trans Fat | 0.00* gm |
| Sodium | 122.76 mg |
| Carbohydrates | 26.88 gm |
| Fiber | 0.58 gm |
| Sugars | 16.69* gm |
| Added Sugars | 5.59* gm |
