Sunrise Ginger Pear Crisp (2 lbs.) - K-12 Foodservice

Sunrise Ginger Pear Crisp (2 lbs.) - K-12 Foodservice

Recipe developed by InHarvest Chef Coleen Donnelly specifically for school menus.

InHarvest Products Used


Yield: 64 servings

Each 8-oz. spoodle portion (approx. 11 oz. by weight) provides 1¼ oz. equivalent grain, 1 cup fruit

  • 2 lbs. InHarvest Sunrise Blend with Quinoa Flakes®
  • 16 qts. pear, diced, canned, drained, juice reserved
  • ⅔ c. ginger, ground
  • 1⅓ c. flour
  • 2⅔ T. kosher salt 
  • 8 qts. reserved juice (supplement with apple juice if needed)
  • 3 lbs. rolled oats
  • 1⅓ c. brown sugar
  • 1⅓ c. canola oil


  1. In a large bowl, mix InHarvest Sunrise Blend with Quinoa Flakes with the pear, ginger, flour, salt and reserved juice. Combine thoroughly.
  2. In a separate bowl, combine the oats, brown sugar and oil.
  3. Spread fruit mixture out evenly in half hotel pans.
  4. Sprinkle the oat topping over the fruit mixture to cover.
  5. Bake in a 350°F convection oven for 1 hour or until the top is browned and the filling is bubbling and caramelized.

Nutrition Facts
Per serving: 319 cal., 7 g pro., 59 g carb., 8 g fiber, 6 g fat (

Note: Nutrition analysis will vary depending on the type of canned fruit used. This recipe uses fruit packed in juice.