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RECIPES

Apple Crisp

9/1/2014

0 Comments

 

Food Service version

yield

120 ¼ cup servings, or 60 ½ cup servings

filling ingredients

1 bushel Vermont apples
1 ½ cup honey or maple syrup
¼ cup lemon juice
3 ¾ Tbsp. vanilla extract
1 ½ Tbsp. cinnamon
1 ½ Tbsp. nutmeg

Topping ingredients

6 ¾ cups rolled oats
4 cups brown sugar
3 cups all-purpose flour
3 cups whole wheat flour
½ cup cinnamon
1 Tbsp. salt
8 sticks (2 lbs of unsalted butter), softened

directions

1. Preheat oven to 375 ˚F.
2. Slice and chop the apples, about an ⅛ inch thick—no need to peel!
3. In the greased hotel pan(s) (1 deep or divide between 2 shallow), toss the apples together with honey or maple syrup, lemon juice, cinnamon and nutmeg.
4. In another bowl, toss the rolled oats with the brown sugar, flour, cinnamon, and salt. Add the softened butter and mix well.
5. Scatter topping over the apples, all the way to the edge. Bake for 45 minutes, or until apples are tender, the filling is bubbling, and the topping is toasted. Let rest for 20-30 minutes. 

home version

yield

8 servings

filling ingredients

8 tart apples
⅓ cup honey or maple syrup
1 tsp. lemon juice
1 tsp. cinnamon
½ tsp. vanilla extract
¼ tsp. nutmeg

topping ingredients

½  cup all-purpose flour
½  cup whole wheat flour
½ cup brown sugar
1 stick unsalted butter, softened
1 tsp. cinnamon
¼ tsp. nutmeg
pinch of salt
optional: mix in ¼ to ½ cup rolled oats
optional: add ½ cup blueberries, raspberries or rhubarb

directions

1. Preheat oven to 375 ˚F.
2. Slice and chop the apples, about an ⅛ inch thick—no need to peel!
3. In a lightly greased 9” x 13” baking pan, toss the apples together with honey or maple syrup, lemon juice, cinnamon and nutmeg.
4. In another bowl, toss the rolled oats with the brown sugar, flour, cinnamon, nutmeg, and salt. Add the softened butter and mix well.
5. Scatter topping over the apples, all the way to the edge. Bake for 45 minutes, or until apples are tender, the filling is bubbling, and the topping is toasted. Let rest for 20-30 minutes. 

Source: GMFTS
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