How long to bake a huge fruit crisp?
Hi - I am headed to camping trip with a shared potluck dinner the first night. I want to bake a fruit crisp in a 12x20 steam table type of pan. Fruit will start from frozen and is mixed peaches and berries. How should I bake this so that the fruit cooks through without burning the crumbs on top? I'm inclined to more time, lower temp and raise the temp at the end if the crumbs aren't browned. Or partially cook the fruit covered, then uncover and add the crumbs halfway through. Any help would be appreciated.
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Your typical pastry cook working at a catering operation, large restaurant, or hotel should be able to chime in on how long to bake a "from frozen" fruit crisp in a standard hotel pan, the problem is that none of those people read this site.
I suggest you do some judicious Internet searches, you should be able to find better information elsewhere.
I'm just pointing out that someone elsewhere can probably give better guidelines for such a project than most people here.
There *ARE* catering recipes for such matters. European museums are full of historical recipe books that cover how cooks should prepare ____ dish for the emperor/empress/king/queen/prince/princess/duke/duchess/marquis/marquise/baron/baroness/whomever. That's the original reason for cookbooks: so service people don't screw up their employers' big parties. (Along with how to feed an army.)