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
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
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.
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
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
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
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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