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Applesauce Crisp (Oatmeal) Recipe

by Global Cookbook

Ingredients

1 1/4 quart WATER, Hot 3 lb BUTTER PRINT SURE 4 ounce BUTTER PRINT SURE 10 1/8 lb APPLE SAUCE #10 1 lb RAISINS #10 6 ounce LEMON FRESH 5 ounce STARCH EDIBLE CORN 2 lb CEREAL ROLLED OAT

5 lb FLOUR GEN PURPOSE 10LB 2 lb SUGAR, GRANULATED 10 LB 4 lb SUGAR, BROWN, 2 LB 1 Tbsp. NUTMEG Grnd 2 Tbsp. CINNAMON Grnd 1 LB CN 2 1/4 tsp SALT TABLE 5LB 2 1/4 tsp SALT TABLE 5LB

Directions

1. PAN: 18 BY 26 SHEET PAN TEMPERATURE: 375 F. OVEN
2. MIX STARCH, SUGAR, CINNAMON, NUTMEG, AND SALT TOGETHER IN MIXER BOWL. BLEND WELL.
3. Add in WATER AND BUTTER Or possibly MARGARINE. MIX WELL.
4. Add in APPLESAUCE, RAISINS, AND LEMON JUICE. BLEND THOROUGHLY. SET ASIDE FOR USE IN STEP 6.
5. COMBINE FLOUR, ROLLED OATS, SALT, BROWNED SUGAR, AND BUTTER Or possibly MARGARINE; MIX Till CRUMBLY.
6. PLACE 2 1/4 Quart CRUMB Mix IN EACH GREASED PAN; SPREAD Proportionately OVER BOTTOM OF PAN.
7. SPREAD AN EQUAL QUANTITY OF APPLESAUCE Mix IN EACH PAN.
8. SPRINKLE REMAINING CRUMB Mix (ABOUT 3 Quart) OVER APPLESAUCE Mix IN EACH PAN.
9. BAKE 35 TO 40 Min Or possibly Till LIGHTLY BROWNED.
10. CUT 6 BY 9. SERVE WITH SERVING SPOON Or possibly SPATULA.
11. NOTE:
12. 5 Ounce (1 C.) CORNSTARCH MAY BE SUBSTITUTED FOR PREGELANTIZED STARCH. OMIT STEPS 1 and 2. COMBINE CORNSTARCH WITH 2 LB (4 1/2 C.) GRANULATED SUGAR AND 1 1/4 Quart Cold WATER; STIR Till SMOOTH. HEAT TO BOILING; REDUCE HEAT; COOK Till THICK AND CLEAR.
13. REMOVE FROM HEAT. Add in 4 Ounce (1/2 C.) BUTTER Or possibly MARGARINE, 2 TBSP Grnd CINNAMON, 1 TBSP Grnd NUTMEG, AND 2 1/4 TSP SALT. MIX WELL.
14. FOLLOW STEPS 3 THROUGH 9.
15. NOTE: 2. IN STEP 3, 6 Ounce LEMONS A.P. (1 1/2 LEMONS) WILL YIELD 1/4 C. JUICE.
16. NOTE:
17. IN STEP 3, 1 1/2-NO. 2 1/2 CN CANNED INSTANT APPLESAUCE MAY BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER.
18. SERVING SIZE: 1 SQUARE

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