Desserts
Apple Crisp for 60
By Yankee Magazine|Dec 04 2007|
“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.”
Yield:
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 13×9-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.
