Breakfast Fruit Crisp with Yogurt | Fuel Up

Name: Breakfast Fruit Crisp with Yogurt | Fuel Up
Ingredients: Day before service, thaw strawberries overnight. Do not drain. CCP: Hold at 41° F or below.; Preheat convection oven to 350° F.; Spray 2" full size steam table pans with pan release. One pan holds 18 servings.; Make strawberry filling . Add 5 lb strawberries with juice to each prepared pan. Sprinkle 1/2 cup cornstarch, 1/2 cup brown sugar, and 1 Tbsp vanilla extract over each pan and toss to combine.; Make crisp topping. Melt butter and add to a large bowl. Add flour, oats, and brown sugar to butter. Mix well until butter combines with ingredients.; Sprinkle 1 quart (1 lb 12 oz) topping evenly over each pan.; Using a #6 disher, serve 2/3 cup crisp with a #16 disher of yogurt. CCP: Hold and serve at 135° F or higher.

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Try our Breakfast Fruit Crisp with Yogurt—pairing sweet strawberries, crunchy oats, and creamy yogurt for a delicious, nutritious start to the day. Perfect for K-12 schools!

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Ingredients

Day before service, thaw strawberries overnight. Do not drain. CCP: Hold at 41° F or below.
Preheat convection oven to 350° F.
Spray 2" full size steam table pans with pan release. One pan holds 18 servings.
Make strawberry filling . Add 5 lb strawberries with juice to each prepared pan. Sprinkle 1/2 cup cornstarch, 1/2 cup brown sugar, and 1 Tbsp vanilla extract over each pan and toss to combine.
Make crisp topping. Melt butter and add to a large bowl. Add flour, oats, and brown sugar to butter. Mix well until butter combines with ingredients.
Sprinkle 1 quart (1 lb 12 oz) topping evenly over each pan.
Using a #6 disher, serve 2/3 cup crisp with a #16 disher of yogurt. CCP: Hold and serve at 135° F or higher.