USFA School Bites Recipe Book

fruits

Peach Crisp Scaled for: 36 (1/2 cup) Servings Allergens: Oats/Oat Products, Peaches; May contain Gluten, Wheat

Ingredient (Filling)

Quantity

Peaches, Sliced

9 pound

Cornstarch Lemon Juice

1 tablespoon, 1 teaspoon 1 tablespoon, 2 teaspoon

Ingredient (Crumble Topping)

Quantity

Butter Spread, Vegan

1 pound 12 ounce 9 ounce

Oats, Rolled

Flour, Whole Wheat Cinnamon, Ground

2 teaspoon

Sugar, Brown

12 ounce

Tip: The Topping can be made ahead of time and stored in the cooler or freezer for later use.

DIRECTIONS:

1. For Filling: Drain the peaches and toss lemon juice and cornstarch together in a mixing bowl with gloved hands. Make sure all of the ingredients are completely combined and incorporated. 2. Spray the edges of a 2” full pan and pour the peach mixture into it - 9 lbs of fruit for each pan. 3. For Crumble Topping: Cool butter to room temperature so it is easier to crumble.

5. In a large bowl combine the butter chunks, oats, flour, cinnamon, and sugar in a large bowl. And with gloved hands, combine all ingredients. *For large quantities use a standing mixer to combine these ingredients. 6. Crumble the butter with the other ingredients until it forms small clumps like wet sand. This mixture will take a little working, but it will come together to form crumbles. 7. Spread 2 lbs 8 oz. of the crumble topping evenly over on top of the fruit. 8. Cook at 375 degrees for 30 minutes or until the crisp is bubbling.

4. Cut up the butter into small chunks.

Recipe contributed by: Austin ISD in Austin, Texas

School Bites | Fall 2025 Release | Page 26