Recipe: Apple Crisp (5)

Hope these help.

Joe

FRENCH APPLE COBBLER
--FILLING:--
5 c. peeled, sliced apples or
can apple pie filling, cut sugar down to 1/2 c.
3/4 c. sugar
2 tbsp. flour
1 tsp. cinnamon
1/4 tsp. salt
1 tsp. vanilla
1 tbsp. butter
1/4 tsp. cloves (opt.)
--BATTER FOR TOPPING:--
1/2 c. sifted flour
1/2 c. sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 tbsp. butter, softened
1 egg, slightly beaten
Make filling and turn into 9"x9" pan. Dot apples with butter. Combine ingredients for topping and beat until smooth. Drop batter in 9 portions on apples, spacing evenly. Batter will spread. Bake at 375 degrees for 35 to 40 minutes or until apples are fork tender and crust is golden brown. Serve warm with vanilla ice cream on top. Do not refrigerate or cover tightly as crust will get soggy. Store at room temperature loosely covered. Usually gone as soon as it's made.

APPLE CRISP

Use 5 (18 x 26 inch) trays. Cut 8 x 8 = 320. Use #16 scoop. 1 1/2 c. sugar per pan 11 1/2 lbs. sugar 1/2 c. cinnamon 3 lbs. cold margarine, cut up 5 1/2 qts. dried bread crumbs (ground) 2 1/2 tsp. salt Cut through slices of apple with a knife while still in the cans. Pour 1 1/2 cans and 1 cup in each pan. Sprinkle 1 1/2 cups sugar per pan. In 20 quart mixer bowl blend sugar, cinnamon, margarine, dried bread crumbs and salt. Pour 2 1/2 quart crumbs mix on each pan, evenly. With all fingers move crumbs mix into apples. Clean edges of pan. NOTE: Get crumbs from Baker's bread slices. Bake at 370 degrees for 40 minutes until pans bubble in center. Cool dish. Add whip topping. Serves 400.

APPLE CRISP
15 c. sliced apples, fresh or frozen thawed and drained OR
6 (1 lb., 14 oz.) cans, drained
3 c. light brown sugar, firmly packed
Cream or whipped cream
1/4 c. lemon juice
1 tsp. salt
3 c. all - purpose flour
1 tbsp. ground cinnamon
1 tsp. ground nutmeg
1-1/2 c. butter or margarine
Put sliced apples in large shallow baking pan, making layer 1-1/2 inches deep. Sprinkle with lemon juice. Combine flour, brown sugar, salt, cinnamon and nutmeg; cut in butter, or use knife blade of processor. Sprinkle over apples, covering well. Bake in preheated 375 degree oven for 40 minutes (until bubbling). Let cool 1/2 hour before serving with cream or whipped cream. Makes 25 servings.

APPLE CRISP
3 cans apple slices
TOPPING:
8 c. brown sugar
1 qt. dry milk
1 1/2 qts. flour
1 qt. rolled oats
2 2/3 tbsp. cinnamon
2 tsp. salt
2 1/2 lbs. butter
Spread in bottom of 4 greased pans (12 x 16 inch). Combine sugar, dry milk, flour, oats, cinnamon, and salt. Work in butter to form a crumbly mixture. Cover apples with topping and pat down firmly. Bake at 350 degrees for 30 to 40 minutes. Serves 100.

SUGAR - FREE APPLE COBBLER
2 lb. or 4 med. size cooking apples
1 1/2 tbsp. lemon juice
1/2 tsp. grated lemon rind
1 tbsp. cornstarch
1 tsp. apple pie spice
1/4 tsp. salt
Sugar substitute to substitute for 12 tsp. sugar, suitable for baking
1/2 c. flour
3 tbsp. butter
Preheat oven to 425 degrees. Spray inside of a 9 inch pie pan with vegetable spray. Peel and slice apples. Combine apple slices, lemon juice and rind. Combine cornstarch, pie spice, 1/8 teaspoon salt and sugar substitute; mix well. Add mixture to the apples and stir lightly to coat. Spread apples evenly into pie plate; set aside. Mix together flour, remaining salt and then cut in the butter with pastry blender. Mixture should be crumbly. Sprinkle all over the top of the apples. Bake for 35 minutes or until the top is brown. Serve warm.

COBBLER
1 c. flour
1 c. water
1 can filling (peach, apple or cherry, etc.)
1 c. sugar
1 stick butter
Preheat oven at 350 degrees. Put stick of butter into baking pan; put into oven and melt butter. Mix flour, sugar and water together until smooth. Then pour into melted butter baking pan. Pour can filling down the center of the flour mixture. Put into oven. Cook for about 1 hour or until cobbler turns brown. Serve hot or cold.