Wild Blueberry Crisp
Students will love this healthy dessert that’s easy to make from scratch and delivers a big boost in student participation. Just a few simple ingredients and a few simple steps and you’ll have a universal dessert favorite that kids will gobble up throughout the year.
½ cup plus topping
½ cup fruit; ⅛ cup grain
| 4 ½ lbs./16 cups (1 gallon) | Wild Blueberries, frozen |
| 4 TBS | Whole grain flour |
| 1 lb./4 cups | Rolled oats |
| ½ lb./2 cups | Whole grain flour |
| 1 ½ cups | Brown sugar |
| ½ cup | White sugar |
| pinch | Salt |
| 1 tsp | Nutmeg |
| ½ lb./2 sticks | Margarine, cut up |
| Equipment & Utensils: |
|
| 9 lbs./32 cups (2 gallons) | Wild Blueberries, frozen |
| 8 TBS | Whole grain flour |
| 2 lbs./8 cups | Rolled oats |
| 1 lb./4 cups | Whole grain flour |
| 3 cups | Brown sugar |
| 1 cup | White sugar |
| 2 pinches | Salt |
| 2 tsp | Nutmeg |
| 1 lb./4 sticks | Margarine, cut up |
| Equipment & Utensils: |
|
| 18 lbs./64 cups (4 gallons) | Wild Blueberries, frozen |
| 16 TBS | Whole grain flour |
| 4 lbs./16 cups | Rolled oats |
| 2 lbs./8 cups | Whole grain flour |
| 6 cups | Brown sugar |
| 2 cups | White sugar |
| 1 tsp | Salt |
| 1 TBS | Nutmeg |
| 2 lbs./8 sticks | Margarine, cut up |
| Equipment & Utensils: |
|
Nutrients per servings: See nutrition panel
1.Pre-heat oven to 350'F. Spray 2" hotel pan with cooking spray. Measure 16 cups of Wild Blueberries and add to the pan. Toss Wild Blueberries with 4 TBS of flour.
2.In another bowl, mix flour, oats, sugars and margarine until crumbly. Spread evenly over the Wild Blueberries.
3.Bake at 350'F for about 30 minutes until 135'F minimum, golden on top and bubbly below. Portion pan into 4 x 8 for 32 servings of 1/2 cup of fruit.
1.Pre-heat oven to 350'F. Spray deep sheet pan with cooking spray. Measure 32 cups of Wild Blueberries and add to each pan. Toss each pan of Wild Blueberries with 8 TBS of flour.
2.In another bowl, mix flour, oats, sugars and margarine until crumbly. Spread evenly over the Wild Blueberries.
3.Bake at 350'F for about 30 minutes until 135'F minimum, golden on top and bubbly below. Portion deep sheet tray into 8 x 8 for 64 servings of 1/2 cup fruit.
1.Pre-heat oven to 350'F. Spray deep sheet pan with cooking spray. Measure 64 cups of Wild Blueberries and add to each pan. Toss each pan of Wild Blueberries with 16 TBS of flour.
2.In another bowl, mix flour, oats, sugars and margarine until crumbly. Spread evenly over the Wild Blueberries.
3.Bake at 350'F for about 30 minutes until 135'F minimum, golden on top and bubbly below. Portion 2 deep sheet trays into 8 x 8 for 128 servings of 1/2 cup fruit.
Critical Control Points for Food Safety:
Cook until 135'F. Cool to 70 in 4 hours cool to <40 in 2 more hours.
