Apple Crisp For A Crowd Recipes

POTLUCK APPLE CRISP

Steps:

• In a Dutch oven, combine the apples, sugar, cinnamon and nutmeg; cook and stir over medium heat just until apples are tender. Set aside. , In a large bowl, cream the shortening, butter and brown sugar until light and fluffy. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. , Pat half of flour mixture into a greased 13x9-in. baking dish. Spread apples over top; crumble remaining flour mixture over apples. , Bake at 400° for 25-30 minutes or until golden brown. Serve warm with ice cream if desired.

APPLE CRISP (FOR 50) RECIPE - (3.9/5)

Steps:

• Mix sugar and lemon juice with apples. Place apples in a large pan (12 x 20 x 2 ½-inches) Combine remaining ingredients and mix until crumbly. Spread evenly over the apples. Bake at 350°F for 45 to 50 minutes.

APPLE CRUMB PIE FOR A CROWD

Steps:

• Combine 2 1/2 cups flour and salt in a large bowl. Cut 1/2 cup butter and shortening into flour until the mixture resembles crumbs.
• Mix egg, water, and white vinegar together in a separate bowl; pour in the crumb mixture and blend with a fork to form a dough ball. Wrap dough in plastic wrap and refrigerate until ready to use.
• Melt 1/2 cup butter in a saucepan over medium heat. Blend 1/4 cup flour into the melted butter. Stir water and brown sugar into the butter mixture until smooth; remove from heat.
• Roll chilled dough into a large rectangle on a flat surface dusted with flour; press into the bottom of an aluminum foil roasting pan and up the sides about an inch or more.
• Dump the sliced apples onto the crust and gently spread into an even layer. Drizzle the butter mixture over the apples.
• Pour apple crisp mix into a bowl. Cut 1/2 cup butter into the mix; scatter over the apples.
• Bake in preheated oven until golden brown, about 1 hour.

APPLE CRISP - PERFECT AND EASY

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
• Arrange apple slices evenly in prepared baking dish. Sift flour, sugar, cinnamon, and salt in a bowl. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse cornmeal; sprinkle over apples.
• Bake in preheated oven until topping is golden, 40 to 45 minutes. Cool slightly before serving.

EASY APPLE CRISP

Steps:

• Preheat oven to 375°. Place apples in a large bowl. Combine sugar and 1/2 teaspoon cinnamon; sprinkle over apples and toss to coat. Transfer to a greased 13x9-in. baking dish. Combine flour, brown sugar, oats, baking powder, nutmeg and remaining cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. Bake until apples are tender, 50-60 minutes. Serve warm with vanilla ice cream, if desired.

BEST APPLE CRISP

Steps:

• Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
• Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
• Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

APPLE CRISP FOR TWO

Steps:

• Heat oven to 350°F. Spray 2 (10-oz) ovenproof ramekins with cooking spray.
• In medium bowl, mix all Topping ingredients except butter. With fork, mix in melted butter until crumbly; reserve.
• In another medium bowl, mix Filling ingredients. Divide filling evenly between ramekins. Top each with half of the topping, mounding the topping (it will settle during baking).
• Bake 25 to 30 minutes or until apples are tender and topping is brown. Serve warm.

APPLE CRISP FOR A CROWD

Steps:

• Arrange apples in a greased 20" Dutch oven. Sprinkle juice and zest over apples. Combine granulated sugar, starch, cinnamon and salt; sprinkle half over apples in each pan. Combine brown sugar, flour, baking powder, baking soda, salt and butter or margarine; blend to form a crumbly mixture. Sprinkle an equal quantity of the mixture evenly over apples Dutch oven. Bake at 350° F for 30 minutes or until top is bubbling and lightly browned. NOTES: Use 3 #10 cans sliced apples per 100 portions. Use two 18x26-inch sheet pans per 100 portions. Three lemons will yield 1/2-cup juice. Two pounds flour (total) may be used in place of rolled oats. For 14-inch Dutch ovens, use 1 #10 can of canned apples and a 1/3 the remaining ingredients per oven. This will yield approx 33 (1/2-cup) servings per oven.