Bushels and Bushels of Apples

I've been pulling out the apple recipes this week to find creative ways to make apples into a variety of foods. Luckily I love apples because I'll be eating them for quite some time. I also live next to apple country so if I do run out, I can just hop over to the acres and acres of orchards. Or I could go into my backyard, as our neighborhood is built in an old orchard.

I used my go-to apple crisp recipe to make up a batch the other day I remembered why I absolutely loved it. It is salty-sweet and it's Grammie's recipe. It is also the only recipe I've ever seen that has a yield of 48 servings. So, if you don't want 48 servings you might want to half (or quarter or eighth) the recipe.

Grammie's Vermont Apple Crisp
yield 48 servings (!!!)

Apple Mixture:
15 lbs crisp apples, peeled, quartered, and sliced into 1/4 inch wedges
4 c. raisins (optional-I never add them-ewwww)
1.5 c. maple syrup
1/2 c. lemon juice
2.5 T. vanilla
3 t. cinnamon
3 t. nutmeg
Topping:
2 c. rolled oats
2 c. brown sugar
1 c. flour
1 c. whole wheat flour
3 T. cinnamon
3 T. salt
2 sticks of unsalted butter, melted

1. Preheat oven to 375
2. In a bowl, toss the apples together with the syrup, lemon juice, vanilla, cinnamon, nutmeg, and optional unnamed dried fruit. Spread evenly in a buttered pan.
3. In another bowl, toss rolled oats with the brown sugar, flours, cinnamon, nutmeg and salt. Add the melted butter and stir evenly until moistened.
4. Scatter the crumbs over the apples all the way to the edge. Bake for 45 minutes or until the apples are tender and the filling is bubbly and the topping is toasted. Let rest for 20-30 minutes.

Have a great Wednesday!