Wayne Gisslen

Apple Crisp

Preparation info
  • Yield: 1 pan, 12 × 20 in

    48

    portions
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Peeled, sliced apples

Method

Procedure

  1. Toss the apples gently with the sugar and lemon juice. Spread evenly in a 12 × 20-in. (30 × 50 cm) baking pan.
  2. Rub the butter, sugar, cinnamon, and flo