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Apple Crisp for 60

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Category
Crisps, Cobblers, and Crunches
Fruit
Course
Desserts
Preparation Method
Bake
Sources
Yankee Magazine's Great New England Recipes

“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

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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