Ingredients
- 1 1/2 lb BUTTER PRINT SURE
- 1 lb CEREAL ROLLED OAT
- 1 1/4 lb FLOUR GEN PURPOSE 10LB
- 2 1/2 lb SUGAR, BROWN, 2 LB
- 24 1/2 lb PIE FIL BLUEBERRY #10
- 1 1/2 tsp BAKING Pwdr
- 1 1/2 tsp BAKING SODA
- 1 Tbsp. SALT TABLE 5LB
scroll for more
Blueberry Crisp (Pie Filling)
Servings: 12
Directions
- PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN :1. USE BLUEBERRY PIE FILLING.
- 2. POUR 12 LB 4 Ounce (ABOUT 5 1/2 Quart) INTO EACH GREASED PAN.
- 3. COMBINE FLOUR, BAKING Pwdr, BAKING SODA, SALT, ROLLED OATS, BROWN SUGAR AND BUTTER Or possibly MARGARINE; MIX ONLY Till BLENDED.
- 4. SPRINKLE 2 1/2 Quart Mix OVER FRUIT IN EACH PAN.
- 5. BAKE 40 Min Or possibly Till TOP IS LIGHTLY BROWNED.
- 6. CUT 6 BY 9. SERVE WITH SERVING SPOON Or possibly SPATULA.
- SERVING SIZE: 1 SPOONFUL
scroll for more
