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Apple Crisp for 60

Apple Crisp for 60
3 votes, 3.67 avg. rating (74% score)
"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."


  • 25 pounds Cortland apples, cored
  • 2 quarts flour
  • 10-2/3 cups sugar
  • 10-2/3 sticks butter or margarine


Pare the apples, and slice into 1/4-inch-thick slices. Pack into four 13x9-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.

For 8-10 people:


  • 4 to 6 apples
  • 1 cup flour
  • 1-1/3 cups sugar
  • 1-1/3 sticks butter or margarine
  • 1 teaspoon cinnamon (optional)


For 8-10 people bake in a 12x8-inch pan.
Updated Tuesday, December 4th, 2007
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