Blueberry Crisp (Pie Filling) Recipe

• 1 1/2 lb BUTTER PRINT SURE
• 1 lb CEREAL ROLLED OAT
• 1 1/4 lb FLOUR GEN PURPOSE 10LB
• 2 1/2 lb SUGAR, BROWN, 2 LB
• 24 1/2 lb PIE FIL BLUEBERRY #10
• 1 1/2 tsp BAKING Pwdr
• 1 1/2 tsp BAKING SODA
• 1 Tbsp. SALT TABLE 5LB

1. PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN :1.
2. USE BLUEBERRY PIE FILLING.
3. 2.
4. POUR 12 LB 4 Ounce (ABOUT 5 1/2 Quart) INTO EACH GREASED PAN.
5. 3.
6. COMBINE FLOUR, BAKING Pwdr, BAKING SODA, SALT, ROLLED OATS, BROWN SUGAR AND BUTTER Or possibly MARGARINE; MIX ONLY Till BLENDED.
7. 4.
8. SPRINKLE 2 1/2 Quart Mix OVER FRUIT IN EACH PAN.
9. 5.
10. BAKE 40 Min Or possibly Till TOP IS LIGHTLY BROWNED.
11. 6.
12. CUT 6 BY 9.
13. SERVE WITH SERVING SPOON Or possibly SPATULA.
14. SERVING SIZE: 1 SPOONFUL

butter, cereal rolled, flour gen, sugar, baking, baking soda, salt

Taken from cookeatshare.com/recipes/blueberry-crisp-pie-filling-87916 (may not work)