| CHERRY CRISP | |||||||||
| Makes 144 servings. | Bake in 450° oven. | ||||||||
| INGREDIENTS | MEASURES | ||||||||
| Filling: | |||||||||
| Frozen cherries, or | 22 lbs. | ||||||||
| Canned cherries | 3 – # 10 cans | ||||||||
| Sugar | 1 qt. | ||||||||
| Flour | 3 cups | ||||||||
| Topping: | |||||||||
| Flour | 2 ½ qts. | ||||||||
| Sugar | 3 qts. | ||||||||
| Butter | 1 ½ lbs. | ||||||||
| DIRECTIONS: | |||||||||
| 1. Place 2 ¾ qts. drained cherries in each 12” x 20” x 1” pan. Heat juice from drained cherries. | |||||||||
| 2. Combine 1 qt. sugar and 3 cups flour. Add juice to mixture and cook until thickened. Pour over cherries. | |||||||||
| 3. Combine flour, sugar and butter until crumbly. spread mixture over cherries. | |||||||||
| 4. Bake in a hot oven 450° F. for 5 minutes. Reduce to 400° F. oven and bake for 25 minutes. | |||||||||
| Number of Portions | 144 | ||||||||
| Size of Portion | ½ cup | ||||||||
| Calories. | 221 | Iron | 0.86 Mg | Protein. | 1.75 G | 3.17% | |||
| Cholesterol | 0 Mg | Calcium | 11.05 Mg | Carbohydrates. | 46.36 G | 83.86% | |||
| Sodium | 1 Mg | Vitamin A | 90 RE | Total Fat . | 90 G | 16.97% | |||
| Fiber | 1.27 G | Vitamin C | 1.04 Mg | Saturated Fat. | 1.04 G | 3.20% | |||