Cherry Crisp

This recipe works for: Dessert

Serving Size: 50

Ingredients:

  • 3 cups + 2 Tbsp. Enriched All-Purpose Flour
  • 3 cups Rolled Oats
  • 3 1/2 cups packed Brown Sugar
  • 1/2 tsp. Ground Cloves
  • 1/2 tsp. Salt
  • 2 cups Butter or Margarine
  • 1 #10 can Pitted Cherries with Juice
  • 1 1/2 cups Sugar
  • 1/4 cup Frozen Orange Juice Concentrate
  • 1/4 cup + 2 Tbsp. Cornstarch
  • 1/4 cup Cold Water

Directions:

  1. For topping: Combine flour, rolled oats, brown sugar, cloves, salt, and butter.  Mix until crumbly.  Set aside.
  2. For filling: Drain cherries, reserving 1 cup of juice.  Put cherries into steamtable pan (12″ x 20″ x 2 1/2″).
  3. Combine cherry juice with sugar and orange juice concentrate.  Cook juice mixture over medium heat for 2 minutes
  4. Combine cornstarch and water, stirring until smooth. Add to juice mixture.  Cook over medium heat, stirring constantly until thickened (about 3-4 minutes). Remove from heat and stir well.
  5. Pour juice mixture over cherries in the pan
  6. Sprinkle topping evenly over cherries and juice mixture.
  7. Bake until topping is browned and crisp:
  8. Conventional oven: 425 degrees F for 35-45 minutes
  9. Convection oven: 350 degrees F for 25-35 minutes
  10. Allow to cool.  Cut into 50 servings.  Serve alone or with ice cream, or try topping with Ginger Ricotta Cream.

 

 

 

CALORIES 196 VIT A 822 IU
TOTAL FAT 7.8g VIT C 3.4mg
SATURATED FAT 1.57g IRON 1.67mg
PROTEIN 2.28g CALCIUM 22mg
CHOLESTEROL 0mg SODIUM 117mg
CARBOHYDRATES 30.53g DIETARY FIBER 1.5g

 

Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.