Frank's Recipes! Apricot Crisp for 100

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Apricot Crisp for 100

Servings: 100 Portions (2 Pans)
Portions: 1 Section Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Oven

2 1/4 gallon (20 lb 4 oz or 3-No. 10 can) apricots, canned
2 1/4 cups (1 lb) sugar, granulated
1 1/2 cups (6 oz) flour, wheat, general purpose, sifted
1 teaspoon salt
1 tablespoon cinnamon, ground
2 teaspoon nutmeg, ground
1 1/4 quart (1lb 4 oz) flour, wheat, general purpose, sifted
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 tablespoon salt
1 1/2 quart (1 lb) rolled oats
1 3/4 quart (2 lb 8 oz) sugar, brown
3 cups (1 lb 8 oz) butter or margarine

Drain fruit; reserve juice. Set aside. Arrange about 3 quart fruit in each greased pan. Pour 3 cups juice over fruit in each pan. Combine 2 1/4 sugar, 1 1/2 cups flour, 1 teaspoon salt, 1 tablespoon cinnamon, 2 teaspoon nutmeg; sprinkle an equal quantity evenly over apricots. Stir lightly to moisten flour mixture. Combine 1 1/4 quart flour, 1 1/2 teaspoon baking powder, 1 1/2 teaspoon baking soda, 1 tablespoon salt, 1 1/2 quart rolled oats and 1 3/4 quart brown sugar; mix only until blended. Add butter or margarine; mix until crumbly. Sprinkle 2 1/2 qt mixture over fruit in each pan. Bake 40 minutes or until browned. Cut each pan 6 by 9. Serve with Serving spoon or spatula.