Recipe for Apple Crisp for 60 | Almanac.com

Apple Crisp for 60

The Editors
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“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.

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