Wild Blueberry Crisp

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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.

Select Recipe Size:

Serving size:
½ cup plus topping

Component Qualification:
½ cup fruit; ⅛ cup grain

Nutrients per Servings:
See nutrition panel

Ingredients

Ingredients Weight Measure
Wild Blueberries, frozen4 ½ lbs.16 cups (1 gallon)
Whole grain flour4 TBS
Rolled oats1 lb.4 cups
Whole grain flour½ lb.2 cups
Brown sugar1 ½ cups
White sugar½ cup
Saltpinch
Nutmeg1 tsp
Margarine, cut up½ lb.2 sticks
Equipment & Utensils:
  • 1-gallon measure
  • Measuring spoon set
  • 2-inch hotel pan
  • Mixing bowl
  • Knife
  • Cutting board
  • Whisk
  • 1, 2 and .5 cup measures
Ingredients Weight Measure
Wild Blueberries, frozen9 lbs.32 cups (2 gallons)
Whole grain flour8 TBS
Rolled oats2 lbs.8 cups
Whole grain flour1 lb.4 cups
Brown sugar3 cups
White sugar1 cup
Salt2 pinches
Nutmeg2 tsp
Margarine, cut up1 lb.4 sticks
Equipment & Utensils:
  • 1-gallon measure
  • Measuring spoon set
  • Deep sheet pan 16x26x2
  • Mixing bowl
  • Knife
  • Cutting board
  • Whisk
  • Cup measure
Ingredients Weight Measure
Wild Blueberries, frozen18 lbs.64 cups (4 gallons)
Whole grain flour16 TBS
Rolled oats4 lbs.16 cups
Whole grain flour2 lbs.8 cups
Brown sugar6 cups
White sugar2 cups
Salt1 tsp
Nutmeg1 TBS
Margarine, cut up2 lbs.8 sticks
Equipment & Utensils:
  • 1-gallon measure
  • Measuring spoon set
  • 2 deep sheet pans 16x26x2
  • Mixing bowl
  • Knife
  • Cutting board
  • Whisk
  • Cup measure

Directions

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.