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Apple Crisp




Source of Recipe


Master Chef Don Easley


Recipe Introduction


Servings: 64
Yield: 2 pans 12x20x2 inches

Notes: Fresh, frozen, or canned apples may be used.

1 tsp cinnamon or nutmeg may be added to the topping.

8 oz finely chopped pecans may be added to the topping.

VARIATIONS:

Cheese Apple Crisp. Add 8 oz grated cheese to topping mixture.

Cherry Crisp. Substitute frozen pie cherries for apples. Increase granulated sugar to 1 lb. Add 1/2 tsp almond extract.

Fresh Fruit Crisp. Combine 3 lb granulated sugar, 12 oz flour, 1 Tbsp nutmeg, and 1 Tbsp cinnamon. Add to 15 lb fresh fruit, peeled and sliced. Top with mixture of 2 lb 6 oz margarine, 2 lb 8 oz brown sugar, and 2 lb 6 oz flour. Cream margarine, add brown sugar and flour, and mix until of dough consistency. Spread over fruit. Bake. Serve warm with cream.

Peach Crisp. Substitute sliced peaches for apples.


List of Ingredients




15 pounds sliced apples
12 ounces granulated sugar
1/3 cup lemon juice
20 ounces margarine, soft
12 ounces all-purpose flour
12 ounces rolled oats, quick-cooking, uncooked
2 pounds brown sugar

Recipe



1. Mix sugar and lemon juice with apples. Arrange in two greased 12x20x2-inch baking pans, 8 lb per pan.

2. Combine remaining ingredients and mix until crumbly. Spread evenly over apples, 2 lb 4 oz per pan. Bake at 350°F for 45-50 minutes. Serve with whipped cream, ice cream, or cheese.

3. Cut 4x8.