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Recipes - Cherry Crisp

Recipe Name

Cherry Crisp

Submitted by

jgouker

Recipe Description

J00801

Quantity	100	Quantity Unit	Servings	Servings
Prep Time (minutes)	20	Cook Time (minutes)	40	Ready In (minutes)	60

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Ingredients
Amt.	Measure	Ingredient



1/4	cup	cooking oil spray
4	cups	flour, bread, enriched
11	cups	dry instant oats
3 1/2	cups, packed	brown sugar
3	cups	sugar
3 1/4	cups	margarine
7	teaspoons	baking powder
1/4	teaspoon	baking soda
1	tablespoon	salt
112	servings	Cherry pie filling, Katys

Steps

Sequence	Step

1	PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. CONVENTIONAL OVEN 350 F. CONVECTION OVEN 1. PREHEAT OVEN. LIGHTLY SPRAY PANS WITH NON-STICK COOKING SPRAY. SET ASIDE FOR USE IN STEP 2.
2	BLEND SOFTENED BUTTER WITH DRY INGREDIENTS (OATS, FLOUR, BROWN SUGAR, BAKING POWDER, BAKING SODA, SALT, AND SUGAR). MIX ONLY UNTIL BLENDED.
3	EVENLY SPRINKLE/SPREAD 1.75 QTS OF MIXTURE INTO BOTTOM OF EACH SHEET PAN. EVENLY POUR HALF OF THE CHERRY PIE FILLING ONTO THE TOP OF THE MIXTURE. EVENLY SPRINKLE AN ADDITIONAL 1.75 QTS OF MIXTURE OVER THE TOP OF THE PIE FILLING.
4	BAKE 40 MINUTES OR UNTIL TOP IS LIGHTLY BROWNED.
5	CUT 6 BY 9. PLATE WITH METAL SPATULA, USING FLAT EDGE OF BUTTER KNIFE TO NEATLY SCRAPE DESSERT ONTO PLATE. NOTE: CONVECTION OVEN: BAKE AT 350 F FOR 30 MINUTES OR UNTIL BUBBLING AND LIGHTLY BROWNED. USE LOW FAN WITH AN OPEN VENT.

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