RECIPE DETAILS
Item ID: 2045169
Serving Size: ½ Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Desserts
Attributes: Dessert, Vegetarian
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 2045169
Serving Size: ½ Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Desserts
Attributes: Dessert, Vegetarian
Allergens: Milk, Wheat
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
Yields
- Apples: 91%
Pre-Preparation
- Preheat oven to 350°F.
- Wash produce as needed.
- Slice apples with the peel on.
Preparation
- In a large bowl, combine sliced apples, cinnamon (first amount), and flour (first amount); mix until evenly coated.
- Put 3 lbs 9 oz of apples into each hotel pan.
- In a separate bowl, combine flour (second amount), oats, brown sugar, cinnamon, salt, and pecans.
- Cube cold butter into small pieces and add to the oat mixture.
- Using gloved hands or a pastry cutter, work the butter into the oat mixture until there are still pea-sized chunks of butter.
- Evenly sprinkle 2 lbs of the crumb topping over the apples in the hotel pan.
- Cover the pan with parchment paper, then foil.
- Bake in 350°F oven for about 25 minutes.
- Remove the cover and continue baking for another 10 to 15 minutes, or until the topping is golden brown and the apples are tender.
- Allow to cool slightly. Cut into 24 pieces (6 x 4).
- Serve hot or hold hot until service at 140°F or higher.
Serving
Serving size: 1/2 cup
Servings per pan: 24
Recipe Source: Chef Ann Foundation, Alabama Farm to School Culinary Challenge in partnership with the Alabama Department of Education
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 | ¾ cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Beans, Peas, & Lentils | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 1 oz eq |
| Meat/Meat Alternatives | 0.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 317.55 kcal |
| Total Fat | 19.72* gm |
| Saturated Fat | 5.31 gm |
| Trans Fat | 0.00* gm |
| Sodium | 102.59 mg |
| Carbohydrates | 35.26 gm |
| Fiber | 6.21 gm |
| Sugars | 18.25 gm |
| Added Sugars | 7.45* gm |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
