Sunday, September 22, 2013

Apple Crisp

For apple mixture:
5 lbs Honeycrisp apples - peeled, cored & sliced
5 lbs Macintosh apples - peeled, cored & sliced
Grated zest of 2 lemons
Grated zest of 2 oranges
3 Tbsp fresh squeezed lemon juice
3 Tbsp fresh squeezed orange juice
3/4 cup granulated sugar
6 tsp ground cinnamon
3 tsp ground nutmeg
3/4 cup brown sugar, packed

Combine above ingredients & pour into pie tins or 8 x 8 aluminum pans.  (I soaked the apple slices in a bowl of room temperature water with some vitamin C tablets in it to keep them from browning while I prepared the rest of the ingredients).

For topping:
3 cups granulated sugar
3 cups light brown sugar, packed
6 cups all purpose flour
4 cups old fashioned oats
2 tsp kosher salt
3 cups butter, melted

Mix together dry ingredients, then pour melted butter over the top & stir until crumbly.  Divide topping mixture evenly over each pan of apples.  Cover with foil & freeze. 

To bake:
Thaw & bake uncovered at 375 degrees until apples are tender, about 45 minutes.  You can probably bake these from frozen by increasing the baking time by 15-20 minutes, but I have not tested that method.  If the topping starts to brown before the apples are tender, cover with foil.

Recipe adapted from versions I found here:
and here:

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