APPLE CRISP

A friend of mine asked me for this recipe, she wanted the "oversize" one, this is the recipe for 50 servings, just double it for 100, so here you go Rachel... for you, enjoy!

INGREDIENTS:
3 cups flour
3-1/2 cups rolled oats
------ OR ------
3 cups rolled wheat
2 cups brown sugar, packed
1 Tbsp 1-1/2 tsp cinnamon
1 Tbsp 1-1/2 tsp nutmeg (optional)
1/2 tsp salt
2 cups butter
1 No. 10 can unsweetened sliced apples, with juice
Water as needed
1-1/2 cups white sugar (3/4 cup for each pan)
1-1/2 tsp cinnamon (3/4 tsp for each pan)
1/4 cup lemon juice concentrate (1/8 cup for each pan)

FOR TOPPING:
Combine flour, rolled oats OR rolled wheat, brown sugar, cinnamon, nutmeg (optional), salt, and butter. Mix until crumbly. Set aside.

FOR FILLING:
Drain apples, reserving juice, add enough water to make 1-1/2 cups of liquid. Set liquid aside.

In two 8x13 pans place the drained apples.

Sprinkle 3/4 cup white sugar, 3/4 tsp cinnamon, and 1/8 cup of lemon juice over apples in each pan. Stir to combine.

Pour 1-1/2 cups reserved liquid over apples in each pan.

Sprinkle half the topping evenly over the apple mixture in each pan.

Bake at 425° for about 35 to 45 minutes until topping is browned and crisp.

YIELD: 50 servings.

VARIATION
APPLE-HONEY CRISP:

Omit white sugar and substiture with 3/4 cup plus 2 Tbsp of honey.

NUTRIENTS PER SERVING:

Calories _________ 192 Vitamin A ______ 70 RE/295 IU Iron _________ 0.9 mg Protein __________ 2 g Vitamin C ____________ 0.9 mg Calcium _______ 19 mg Carbohydrate ____ 30 g Thiamin _____________ 0.09 mg Phosphorus ____ 39 mg Fat _____________ 8 g Riboflavin __________ 0.05 mg Potassium ____ 103 mg Cholesterol ____ 20 mg Niacin ______________ 0.55 mg Sodium _______ 103 mg