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 Recipes for Schools and Institutions Using Maine Ingredients Minimize

Maine Four Seasons Pie
Maple Roasted Orange Veggies
Maine Pizza
Maine Marinated Veggies for Salad Bars
Maine Fruit Crumble
Aroostook Wheat Berry Fruit Salad
Autumn Harvest Corn Pudding
Barbeque Burgers
Carrot Ginger Soup
Carrot Raisin Slaw
Chicken Pot Pie With Maine Mashed Potatoes
Fresh Tomato Salsa
Italian Inspired Pasta w/ ME White Beans & Veggies
Maine Apple Gingerbread
Maple Roasted Root Vegetables
Pumpkin Snack Cakes
Wild Blueberry Cobbler

MAINE FRUIT CRUMBLE

24 servings

Ingredients

Vegetable cooking spray

18 cups fruit*                                                                                                    

1 ¾ cups maple syrup                                                                                      

1 cup flour, all purpose  

                                                                                     

2 cups rolled oats or oatmeal, Aroostook*                                                         

1 cup flour, whole wheat Aroostook*                                                             

1 cup honey, Maine*                                                                                    

1 cup MOO milk butter at room temperature*                                               

2 teaspoons cinnamon                                                                                                                                                                                                  1 teaspoon nutmeg


Directions

Preheat the oven to 350 degrees and spray a large hotel pan with cooking spray.

Prepare the fruit.  Mix maple syrup with the fruit and stir in the flour.  Spoon into hotel pan.

Topping

Combine rolled oats, honey, flour, nutmeg and cinnamon.  Cut in butter until crumbly. Sprinkle over fruit mixture. Bake in 350 degree oven for 45-60 minutes, or until fruit is bubbly and topping is golden brown.  Let cool 10 minutes. Cut into 24 pieces and serve.

Nutritional analysis per serving (approximate, varies with fruit):  285 calories, 3 grams protein,  52 grams carbohydrates, 8 grams fat (0 grams trans fat), 50 mg. sodium, 4 grams fiber. 

USDA School Lunch Guidelines: ¾ cup fruit, 1 ounce whole grain

 

*Seasonal Ingredient Suggestions

MAY/JUNE: rhubarb, wild blueberries (frozen)

Rhubarb: scrub, cut into chunks. May also be frozen for later use.

Wild blueberries: may be used either fresh or frozen, use right from the box.

 

JULY/AUGUST: Strawberries, raspberries, blackberries, peaches, plums, wild blueberries

Strawberries, raspberries, blackberries:  pick fruit over, wash well.  Blackberries and raspberries may be too seedy to use without combining with another fruit like apples or peaches.

Peaches, plums: wash, cut in half, remove pits and slice. Not necessary to peel, but if desired, blanch in hot water and slip off skins.

Wild blueberries: may be used either fresh or frozen, use right from the box.

 

SEPTEMBER/OCTOBER: apples, pears, cranberries, wild blueberries (frozen)

Apples:  wash, core and slice.  Apples do not need to be peeled.  May use lemon juice to prevent

browning.

Pears:  wash, core and slice.  No need to peel.

Cranberries:  may be used frozen or fresh.  May need to adjust sweetener due to tartness.  Best when combined with other fruits like apples or wild blueberries.

Wild blueberries: may be used either fresh or frozen, use right from the box.

 

NOVEMBER/APRIL: apples, wild blueberries (frozen)

Apples:  wash, core and slice.  Apples do not need to be peeled.  May use lemon juice to prevent

browning.

Wild blueberries: may be used either fresh or frozen, use right from the box.

 

Aroostook wheat and rolled oats, Maine honey, and MOO milk butter are available all year.

For updates to these recipes and/or to include comments and input from your test results, please contact:

 Cheryl Wixson, 207-568-4142, cheryl@mofga.org

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