Becky’s Apple Crisp

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Nanci: My friend, Becky, shared this recipe with me at least 10 years ago. It surprises lots of people that you can freeze apples but it works great! My problem with making pies and apple crisp was always having the apples around and finding the time to peel them. Do a bunch at a time. You’ll be SO glad you did!

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Recipes	1	2	3	4	5	6
Servings	12	24	36	48	60	72
Ingredients
Cooking apples; peeled, sliced	8 C.	16 C.	24 C.	32 C.	40 C.	48 C.
Lemon juice	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Flour	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Sugar	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Cinnamon	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Topping
Oatmeal	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Flour	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Packed brown sugar	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Butter or margarine; melted	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.

 

Assembly Directions:
Mix flour, sugar, and cinnamon in a small bowl. Place the lemon juice in a large bowl. As you peel and slice the apples, place them in the lemon juice and toss to coat well. When all apples have been coated with the lemon juice, pour apple slices into a colander and drain well. In a large bowl, mix drained apple slices and dry mixture. Put apple mixture in a labeled freezer bag or container. Remove excess air, seal and freeze. Mix topping ingredients and put into quart sized freezer bag.

Freezing and Cooking Directions:
Put both the apple mixture bag and the topping bag into a larger freezer bag. Seal and freeze.

To Serve:
Thaw apple mixture and topping. Spread apple mixture into a 9×13 pan. Sprinkle topping over apple mixture. Bake uncovered at 400° for 40-45 minutes.

Nutritional Info:
Per Serving: 388 Calories; 16g Fat (35.9% calories from fat); 3g Protein; 61g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 186mg Sodium.
Exchanges: 1 Grain (Starch); 1 Fruit; 3 Fat; 2-1/2 Other Carbohydrates.