Peach Crisp(Yield: 100 Servings)

• 3 (No. 10) cans sliced peaches (2 1/2 gal.)
• 2 1/4 c. sugar
• 1 1/2 c. hard wheat flour, sifted
• 1 tsp. salt
• 1 Tbsp. cinnamon
• 2 tsp. nutmeg
• 1 1/4 c. hard wheat flour, sifted
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1 Tbsp. salt
• 1 1/2 qt. rolled oats
• 1 3/4 qt. brown sugar
• 3 c. butter or oleo

1. Drain fruit and reserve juice.
2. Arrange fruit in 2 greased pans (18 x 26-inch sheet pans).
3. Pour 3 cups of juice over fruit in each pan.
4. Combine sugar, flour, salt, cinnamon and nutmeg; sprinkle evenly over peaches.
5. Stir lightly to moisten flour mixture.
6. Combine flour, baking powder, baking soda, salt, rolled oats and brown sugar until blended.
7. Add butter; mix until crumbly.
8. Sprinkle 2 1/2 quarts of mixture over fruit in each pan. Bake 40 minutes at 375u0b0 or until browned.
9. Cut each pan 6 x 9-inches.

peaches, sugar, hard wheat flour, salt, cinnamon, nutmeg, hard wheat flour, baking powder, baking soda, salt, rolled oats, brown sugar, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1044070 (may not work)