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Apple Crisp for 60

The Editors
Category
Crisps, Cobblers, and Crunches
Fruit
Course
Desserts
Preparation Method
Bake
Sources
Yankee Magazine's Great New England Recipes
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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.”

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

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:

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

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

About The Author

The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors

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