Wayne Gisslen

Apple Crisp

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Preparation info
  • Yield:

    1

    pan, 12 × 20 in . ( 30 × 50 cm ) portions: 48 portion size: 4 oz (114 g)
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
8 lb EP

Method

  1. Toss the apple gently with the granulated sugar and lemon juice.
  2. Spread the apples evenly in a baking pan measuring 12 × 20 in. (30 × 50 cm) (see Note).
  3. Rub the butter, brown sugar, cinnamon, and flour together until well blended and crumbly.
  4. Sprinkle evenly over the apples.

Per serving: Calories, 180; Protein, 2 g; Fat, 8 g (37% cal.); Cholesterol, 20 mg; Carbohydrates, 28 g; Fiber, 2 g; Sodium, 85 mg.