Apple Pear Crisp

Yield: 100 Servings

1 serving provides

Fruit: 1/4 cup

For Enhanced Meal Pattern only:

1 serving also provides

Whole grains/breads: 3/4 serving

1 gallon 2 quarts 5/8 cup Apples, cored, peeled, and sliced, fresh or frozen

5 quarts 2 1/3 cups Pears, cored, peeled, and sliced

1 1/2 cups (packed) Brown sugar, light

2 tsp Cinnamon, ground

2 tsp Ginger, ground

2 cups Apple juice or cider, unsweetened

Topping

3 1/2 cups Flour, all-purpose, enriched

2 1/2 cups Flour, whole wheat

Brown sugar, light

3 1/2 cups (packed)

8 1/2 cups Oats, old-fashioned or rolled

2 tsp Table salt

1 1/2 cups Oil, olive or canola

Combine the apples and pears with the brown sugar, cinnamon, and ginger in a bowl; toss well to combine. (See Recipe Notes for additional flavorings to add at this point if desired.) Transfer to half-size steam table pan.
Pour the apple juice over the fruit filling and set aside to marinate at room temperature for 1/2 hour while preparing the topping
Combine the flour, powdered sugar, brown sugar, oats, and salt in a mixing bowl and blend evenly. (See Recipe Notes for additional ingredient to add at this point if desired.)
Add the oil and blend until the mixture is crumbly. Scatter the topping in an even layer over the fruit.
Bake in a 375°F oven until the topping is golden brown, about 30 minutes. Let the crisp rest at least 15 minutes before cutting into 3-oz portions and serving.

Recipe Notes:

Optional Additions to the Fruit Filling

1 1/3 cups Raisins (seedless)

1/4 cup Orange or lemon zest, grated

2 tsp Ground nutmeg

1 tsp Ground cloves

Optional Additions to the Topping

5 cups Walnuts or pecans, chopped

Source: Jeremy West, Greeley-Evans Weld County School District 6