Aronia Apple Crumble Bars State(Nebraska) Child Nutrition Agency Developed Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Make Half Your Grains Whole Grains. Focus on Whole Fruits
NSLP/SBP CREDITING INFORMATION:
1 bar provides 1.50 oz equivalent grains, ¼ cup fruit.
Recipe Project Name: Guardian Angels/Saint Paul, Raymond Central, Columbus Public Schools, and Gering Public Schools as part of the Team Nutrition 2021 Recipe Standardization Grant project.
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
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Total Time 1 hour

Instructions
 

  • Preheat oven to 375°F. Generously grease a full-size 12" x 20" x 2" hotel pan with pan spray.
    a.For 50 servings: use 1 pan.
    b.For 100 servings: use 2 pans.
  • Melt butter in a small saucepan over low heat; remove from heat and set aside.
  • In a large mixing bowl, whisk together melted butter, milk, eggs, and vanilla until well combined.
  • In a separate bowl, whisk together dry ingredients: flour, sugar, baking powder, and salt. Add the dry ingredients to the milk mixture. Stir until just combined - do not overmix.
  • Peel, core, and dice apples. Gently fold in apples and aronia berries until evenly distributed. Pour batter into the greased hotel pan and spread evenly.
  • Cut cold butter into ½" cubes. In a bowl, combine topping flour and sugar with the butter. Use a pastry cutter or paddle attachment to mix until the mixture is crumbly. Sprinkle evenly over batter.
  • Bake on low-fan convection for 45-50 minutes, or until the top is golden brown and a cake tester or skewer comes out clean.
    Critical Control Point: Bake until an internal temperature of at least 165°F for 15 seconds is reached.
  • Cool in the pan on a rack for 15 minutes. Cut each pan 10 × 5 to yield 50 (3 oz each) servings. Serve warm or at room temperature.

Nutrition INFORMATION

Aronia Apple Crumble Bars State(Nebraska) Child Nutrition Agency Developed Recipe for Schools
Amount Per Serving
 
3 oz(128 g)
Calories
293.438
Total Fat
 
12.022
g
18
%
Saturated Fat
 
7.169
g
45
%
Trans Fat
 
0.009
g
Cholesterol
 
46.786
mg
16
%
Sodium
 
178.194
mg
8
%
Total Carbohydrate
 
43.177
g
14
%
Dietary Fiber
 
1.496
g
6
%
Total Sugars
 
19.847
g
22
%
Added Sugars included
 
19.294
g
Protein
 
3.544
g
7
%
Vitamin A
 
102.631
mcg RAE
Vitamin C
 
1.588
mg
2
%
Vitamin D
 
0.091
IU
1
%
Calcium
 
40.954
mg
4
%
Iron
 
1.285
mg
7
%
Potassium
 
92.753
mg
3
%
N/A=data not available
*Marketing Guide
50 Servings:
Apples 4 lb 8 oz
Cranberries 2 lb 6 oz
100 Servings:
Apples 9 lb
Cranberries 4 lb 12
Yield / Volume