Apple Crisp for fifty

[lucky]

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.

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.

[lucky]

Cafeteria Apple Crisp

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

Topping
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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