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Strawberry Crisp

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course : Dessert
Servings : 25 Portions
Calories : 140kcal

Equipment

  • Chef's Knife
  • Peeler
  • Cutting Board
  • Spatula
  • Mixing Bowl or Pan
  • 1/2 size - 2" Deep Production Pans
  • Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart

Ingredients 

  • 450 gm Rolled Oats
  • 125 gm Brown Sugar
  • 175 gm Butter
  • 1.25 kg Strawberries fresh or frozen

Instructions

  • In a food processor or mixer, place the first three ingredients and blend to make the crisp toping.
    Fresh strawberries- wash, remove tops, slice thinly (defrost if frozen)
  • Bulk Method: In a ½ size- 2” deep production pan, add nonstick vegetable spray (or coated with butter) to coat the sides. Add the strawberries into the pan and cover with Crisp Topping. Cook inMultigen for 30 minutes. Remove when done.
    Cold Platting: Place 50 gm of sliced strawberries into a small dessert dish and cover with 30 gm Crisp Topping. Place on hot side of tray for retherm cycle.
  • Bulk Method: Cut into 80 gm pieces for service. Portion into service dishes or leave in bulk for dining room service.
    Cold Platting: Place on hot side of tray for retherm cycle.
  • Serve Hot or Cold
  • Garnish: Strawberry or mint leaf
    Food Accompany: Ice cream

Notes

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