Peach Crunch (Fresh Peaches) Recipe
Servings: 12
Ingredients
- 1 1/2 quart JUICE RESERVED
- 1 lb BUTTER PRINT SURE
- 2 x LEMON FRESH
- 12 7/8 lb PEACHES FRESH SEASONAL
- 6 ounce STARCH EDIBLE CORN
- 5 lb CAKE MIX YELLOW #10
- 1 lb COCONUT SWEETNED PRE
- 3 1/8 lb SUGAR, GRANULATED 10 LB
- 1/2 tsp SALT TABLE 5LB
Directions
- PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
- 1. COMBINE SUGAR, STARCH AND SALT IN MIXER BOWL. BLEND THOROUGHLY AT LOW SPEED.
- 2. USE 12 LB 14 Ounce THAWED RED SOUR CHERRIES. USE JUICE FOR WATER; Add in 6 Ounce (3/4 C.) SUGAR TO JUICE.
- 3. Mix in CHERRIES.
- 4. SPREAD ABOUT 3 1/2 Quart FILLING IN EACH GREASED SHEET PAN. SPRINKLE LEMON JUICE ON TOP OF Mix IN EACH PAN.
- 5. COMBINE CAKE MIX AND COCONUT; Add in BUTTER Or possibly MARGARINE; MIX Till CRUMBLY.
- 6. SPRINKLE ABOUT 2 3/4 Quart Mix OVER EACH PAN.
- 7. BAKE 50 Min Or possibly Till LIGHTLY BROWNED.
- 8. CUT 6 BY
- 9.
- NOTE:
- 1. IN STEP 4, 8 Ounce LEMONS A.P. (2 LEMONS) WILL YIELD 6 TBSP JUICE.
- NOTE:
- 2. IN STEP 5, 5 LB WHITE CAKE MIX MAY BE USED.
- NOTE:
- 3. IN STEP 5, 1 LB (2 C.) Minced UNSALTED NUTS MAY BE USED FOR COCONUT.
- SERVING SIZE: 1 PIECE
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