Apple Crisp for 60 Recipe

PrintEmail

Login or register to leave a comment.

Login or register to save to recipe box.

Average: Select ratingPoorOkayGoodGreatAwesome

No votes yet

"McIntosh apples have a dandy flavor, but Cortlands keep their color best after peeling and are the best choice when you're cooking for a lot if people and the apples may have to stand for a while before cooking."

• 25 pounds Cortland apples, cored
• 2 quarts flour
• 10-2/3 cups sugar
• 10-2/3 sticks butter or margarine

Pare the apples, and slice into 1/4-inch-thick slices. Pack into four 13x9-inch pans. Mix together flour, sugar, and butter or margarine until crumbly. Pack on top of apples. Bake at 350 degrees F for 1 hour. If desired, cinnamon and nutmeg may be added to the flour mixture.

For 8-10 people:

• 4 to 6 apples
• 1 cup flour
• 1-1/3 cups sugar
• 1-1/3 sticks butter or margarine
• 1 teaspoon cinnamon (optional)

For 8-10 people bake in a 12x8-inch pan.