Apple Crisp for an Army

We had a fabulous ward Christmas party last week. They were so organized! They provided the ham and had volunteers make potatoes and apple crisp, for which they provided both the pan and recipe. Here's the simple and easy recipe. Don't forget the vanilla ice cream or whipped cream!

12 medium tart cooking apples (Granny Smith, Greening, Rome), sliced (12 cups)

2 1/4 cup packed brown sugar

1 1/2 cup all-purpose or self-rising flour

1 1/2 cup quick-cooking or old-fashioned oats

1 cup butter or margarine, softened

2 1/4 tsp ground cinnamon

2 1/4 tsp ground nutmeg


1. Heat oven to 375 deg. Grease bottom and sides of pan with shortening. (They provided us with deep 8x10 aluminum, disposable pans - genius!)

2. Spread sliced apples in pan. (I didn't peel mine - we like the texture and my hands hurt peeling that many apples by hand.) In medium bowl, stir remaining ingredients until well mixed; sprinkle over apples.

3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork.

And, here's a portable version: Apple Crisp Cookies


Ingredients:Serves: 30,
Yield:
24 2424-36 Servings Size
Cookies
Update
Cookies
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
3/4 cup butter
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
1 1/2-2 cups rolled oats
1 cup dried apple, Chopped
Change Measurements: US Metric

Directions:Prep Time: 20 mins
Total Time: 30 mins
1 Preheat oven to 350°F.

2 Cream butter with electric mixer; add sugar and cream together until fluffy.

3 Add vanilla, egg, salt, cinnamon, nutmeg, baking soda and baking powder. Mix until well blended.

4 Mix in 1/2 of the flour with electric mixer until well blended.

5 Stir, by hand, remaining flour and oats. Depending on the humidity you may need a little less oats or a little more.

6 Stir in the chopped apples. (I used 1 package of Del Monte dried apples that you can get in the supermarket in the same isle as the raisins, dried apricots).

7 Drop by spoonfuls onto cookie sheet. I used a soup spoon but if you like smaller cookies, use a regular spoon.

8 Bake for approximately 10 minutes. Rotate the pan if necessary after 7-8 minutes