Apple Crisp for a Crowd

Ingredients

For the topping:

• 1 1/2 cups flour

• 3/4 cup packed light brown sugar

• 3/4 cup white sugar

• 1 tsp. cinnamon

• 3/4 tsp. nutmeg

• 3/4 tsp. salt

• 2 sticks butter, cut into cubes and softened

• 1 1/2 cups old fashioned or rolled oats

For the filling:

• 6-7 pounds Granny Smith apples, or other tart, firm apple. Peeled, cored, and sliced thin.  I use the pan to measure the amount of apples.

• 1/4 - 1/2 cup lemon juice, depending on how many apples used

• 1/2 cup white sugar

• 1/2 cup brown sugar

• 1 tsp. cinnamon

• 3 Tbsp vanilla extract

Directions

1. For the topping, mix together flour, sugars, cinnamon, nutmeg, and salt in a medium bowl or stand mixer. Add in the butter and use a pastry blender or fork to cut in the butter until you have large crumbles. If using a stand mixer, use the paddle on low speed until the mixture becomes sandy and crumbly. Stir in the oats at the end. Refrigerate while preparing the filling.

2. Preheat your oven to 375. For the filling, peel, core and slice your apples very thin, then toss with lemon juice to prevent browning. Then add in the sugars, cinnamon, and vanilla. Toss until well coated.

3. Spread the apples in a large baking dish (for example, 17.5 x 12.5), then cover with the chilled topping. Bake until the apples are bubbly and the topping is browned - around 1 hour. Let it cool at least 10 minutes before serving, then top with whipped cream, ice cream, and or caramel sauce if desired!