Apple Crisp For A Crowd
ShareLove apple pie but hate the fuss? Try this easy apple crisp recipe, perfect for a crowd and a great addition to your Thanksgiving and Fall party menus.Â
I had really hoped to get an extra hour of sleep with this whole Fall back business. I honestly feared the kids being wide awake at the usual time. Shockingly they weren’t! They slept in, I’m guessing because it was dark and just assumed it was too early? Who knows but I’m not complaining about that. On the other hand… I am complaining about the little fact that I just so happened to be wide awake at the normal time which means I was actually awake an hour earlier than I really needed to be… and on the weekend. Oy vey. I swear whichever bright person invented daylight saving time did not have children because I’m positive it’s easier to sleep in when you don’t have kids, but that is coming from someone who does … so I could be totally wrong.
How did the change go for you? Did you get an extra hour of sleep or did your internal clock mess with you just as mine did? Things could definitely be worse, it could take place on a Monday. Imagine the drama that would cause!
We especially don’t need drama on Thanksgiving. So if you love apple pie but need a massive quantity or just really hate dealing with crust, then you should make this large batch apple crisp. It’s perfect for feeding a crowd, has all of the flavors you expect from your favorite apple pie and it doesn’t have the hassle of a pie, because there is NO crust!
I’m a huge apple pie lover but when I want pie quick, this is my go to option. Plus, with apple crisp there is no crust to get soggy, no slices to make small or large. Scoop and serve! Speaking of serving… serve this baby up hot, cold or room temperature and with your optional additions like ice cream or whipped cream! I promise it’ll be a new favorite for your family, just as it is with mine!
Apple Crisp For A Crowd
Ingredients
Filling:
- 10 large apples roughly 14 cups, give or take
- 3/4 C light brown sugar
- 3 tsp cinnamon
Topping:
- 1/2 C unsalted butter *see notes
- 1/4 C flour
- 1/2 C light brown sugar
- 1 C old fashioned oats
Instructions
- Preheat oven to 350°F.
- Peal and slice apples 1/8-inch thick. Toss half of the sliced apples in a large bowl with 6 Tbsp brown sugar and 1 1/2 tsp cinnamon. Toss to coat well, transfer to a 3-quart baking dish. Repeat with remaining apples, cinnamon and sugar.
- In a medium bowl, combine topping ingredients with a pastry blender or two forks until only small chunks remain.
- Sprinkle oatmeal topping mixture over apples, using up all of the mixture.
- Bake for 45 minutes. Allow to cool slightly before serving.
Notes
More desserts for Thanksgiving:
Maple pumpkin mini cheesecakes with brown sugar maple whipped cream
Deep dish apple pie
Apple cranberry crumb pie
Apple slab pie
Mini apple pie cheesecakes with brown sugar whipped cream
Apple snickerdoodle cobbler
Jamaican spiced pumpkin pie
Mini pumpkin cheesecakes with gingersnap crust
Pecan pie cookies
When you think of Thanksgiving, what do you think of first? Turkey, right? Me too. Butterball is king (or queen) of the day. The wonderful people at Butterball want to help make your Thanksgiving a little easier. I’ve partnered with Butterball again this year to offer five Baked by Rachel readers a gift check, which will hopefully help make your dinner, or someone else’s a little easier and tastier.
***This is the season to be thankful and grateful for what we have. With that, I’d like to ask something of you. I’d really like these gift checks to go to people who need them most. If that’s you, then definitely keep it and use it to help lighten the load on your Thanksgiving. But if you have plenty, please offer it to someone in need. Make someone else’s day brighter by helping to put a special turkey dinner on their  table this Thanksgiving.
***GIVEAWAY IS NOW CLOSED***
Giveaway details:
Courtesy of Butterball, five (5) winner’s will receive a Butterball gift check valued at $20 USD. Giveaway will run through Friday November 8, 2013. Winners must be US residents and 18 years or older. Winners will be notified by email and will have 48 hours to respond or a new winner will be chosen. Main entry must be completed or optional bonus entries will not count.
Disclaimer: Giveaway is provided by Butterball. Image courtesy of Butterball.
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This apple crisp looks fantastic, apple crisp was my favorite dessert as a child :)
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Is it possible to use canned apple filling instead of coring apples? I know it’s not as good, but is it possible? and how much would you need? – I have to quadruple the recipe …..
I haven’t used apple pie filling so I can’t be sure how much you would need, especially since you’re increasing it so much. As noted in the recipe though, 10 large apples will equal roughly 14 cups, but will shrink some during the cooking process. This means that the amount in cans or jars will be different than if you were using fresh apples. Hopefully that will at least give you an idea what to shoot for though. Best of luck!
Hi Rachel,
This recipe sounds great! If prepping for a party, is it ok to make the night before or morning of, stick in the fridge and heat and serve later? Or would you recommend baking and serving immediately?
Let me know–thanks so much! :)
Mara
You could definitely prep ahead. You may want to slightly undercook if you plan on reheating, so the apples don’t get too soft during the second round in the oven. Good luck!
Awesome, thanks for the tip!