Stone Fruit Crisp
Chef Ann Cooper formerly of the Ross School – East Hampton, NY
Adapted by StarChefs

Yield: 25 Pounds/200 Servings

  • 17 pounds fresh peaches, peeled and sliced
  • 3¼ fluid ounces lemon juice
  • 9 ounces sugar
  • 4¼ ounces flour
  • 1½ Tablespoons ground cinnamon
  • ¾ teaspoon ground nutmeg
  • 1¾ pounds flour
  • 1¾ pounds brown sugar
  • 1¼ pounds rolled oats
  • 1½ teaspoons ground cinnamon
  • 1¾ fluid ounces canola oil

For peaches:
Stir peaches with lemon juice. Combine with sugar, flour, cinnamon and nutmeg. Spread into hotel pans.

For streusel:
Preheat oven to 325°F. Combine 1 pound of flour, brown sugar and oats. Add butter to mixture until it resembles coarse meal. Spread streusel over the peaches and bake for 50 minutes at 325°F. Allow to cool then cut.


   Published: February 2005