Recipe Source: COOKB
  • 48
  • 4
  • Serving Measure: OZ
  • Standard Yield: Scale Recipe Reset
  • Serving Description: SVG (4 OZ)
  • Nutrition Link: 80468
  • Food Category: Desserts, bread, cakes, cookies, pie
  • HACCP Process Category: Complex


Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Drain peaches. Yield 75%

    One pan of crisp will use two cans of drained peaches (128-144 ounces).

  • Preparation Instructions:

    In bowl mix together peaches and cornstarch. Spread into hotel pan.

    In another bowl, mix together oats, flour, salt and brown sugar. Crumble in butter.

    Mix together until mixture attains crumbly appearance. Place on top of fruit mix,7.75 cups of cups of topping per pan.

    Cover tightly with parchment and foil. Label, date, keep chilled until transported unbaked.

  • Serving Instructions:

    Pull unbaked crisp out of refrigerator.

    Bake covered in oven at 350 degrees for about 30 minutes. Remove cover, finish baking uncovered for about 10 minutes until topping is crisp.

    Use a 4-oz spoodle for service.

Food Groups/Meal Patterns

Fruits: 0.25 Vegetables Total: 0 Meat/Meat Alternative: 0 Calories: 137.39
Dark Green: 0 Milk: 0 Sat. Fat: 19.38%
Red Orange: 0 Grains: 0 Sodium: 116.29
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

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