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  • #4373

    Apple Crisp

    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

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

    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.

    Cut 4×8.

    “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.


    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.


    Cafeteria Apple Crisp

    4 pounds apples, pared and sliced
    1 pound brown sugar
    1 teaspoon cinnamon
    1 teaspoon lemon juice
    1/2 cup water

    1 cup rolled oats
    1/2 pound brown sugar
    1 1/4 cups all-purpose flour
    1/4 cup butter

    Filling: Place apples in a greased 12 x 20 x 2-inch baking pan.

    Blend sugar and cinnamon. Mix in lemon juice and water. Pour over apples and topping.

    Topping: Combine oats with remaining ingredients and mix until crumbly. Cover fruit with topping. Bake 400 degrees G for 25 minutes, until apples are tender.

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