Recipe for Apple Crisp 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1 tbl LEMON RIND
2 lb BUTTER PRINT SURE
1/4 lb APPLE SLICED #10
1/2 cup LEMON FRESH
4 oz STARCH EDIBLE CORN
1/4 lb CEREAL ROLLED OAT
1/4 lb FLOUR GEN PURPOSE 10LB
3/4 lb SUGAR, GRANULATED 10 LB
813/1000 lb SUGAR, BROWN, 2 LB
1/2 tsp BAKING POWDER
3 tbl CINNAMON GROUND 1 LB CN
1/2 tsp BAKING SODA
Instructions:
Instructions: PAN SIZE: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. ARRANGE 4 1/2 QTS APPLES IN EACH GREASED PAN.

2. SPRINKLE LEMON JUICE AND LEMON RIND OVER APPLES.

3. COMBINE SUGAR, STARCH, CINNAMON, AND SALT; SPRINKLE 3 1/2 CUPS MIXTURE OVER APPLES IN EACH PAN. STIR LIGHTLY.

4. COMBINE BROWN SUGAR, FLOUR, BAKING POWDER; BAKING SODA, SALT AND BUTTER OR MARGARINE. BLEND TO FORM A CRUMBLY MIXTURE. SPRINKLE ABOUT 2 1/2 QT MIXTURE EVENLY OVER APPLES IN EACH PAN.

5. BAKE 40 MINUTES OR UNTIL TOP LIGHTLY BROWNED.

6. CUT 6 X 9. SERVE WITH SERVING SPOON OR SPATULA.

NOTE:

1. IN STEP 2, 12 OZ LEMONS A.P. (3 LEMONS) WILL YIELD 1/2 CUP JUICE.

NOTE:

2. IN STEP 3, 4 OZ (7/8 CUP) CORNSTARCH MAY BE USED FOR PREGELATINIZED STARCH.

NOTE:

3. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 350 DEGREES F. 30 MINUTES OR UNTIL BUBBLING AND LIGHTLY BROWNED ON LOW FAN, OPEN VENT.

SERVING SIZE: 1 SQUARE

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  ... Apple Crisp   ::   Apple Crisp #2 (Aka Croustarde Aux Pommes)   ...