Apple Crisp for a Crowd

Sharilyn posted this message over at Growlies Recipe Exchange and Party Planning Board this morning:

Have you ever used can apples for [apple crisp]? I need to make it for about 300 people and I would like to use canned apples. Pease let me know if canned apples would work ... I would appreciate your reply thanks.

Sharilyn

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Here's the recipe that I use at camp each summer for the Tuesday night cookout. This recipe is adopted from the U.S. Armed Forces Recipe Service.

APPLE CRISP

20-3/4 pounds canned apple slices
1/2 cup lemon juice
1 tablespoon lemon zest
2-3/4 pounds sugar
4 ounces cornstarch
3 tablespoons ground cinnamon
1 tablespoons salt
3 pounds brown sugar
1-1/4 pounds rolled oats
1-1/4 pounds all-purpose flour
1-2/3 tablespoons baking powder
1-3/4 tablespoons baking soda
1 tablespoons salt
2 pounds butter, softened

Arrange 4-1/2 quarts apples in each full-sized sheet pan greased pan. Sprinkle juice and zest over apples. Combine granulated sugar, starch, cinnamon and salt. Sprinkle half sugar mixture over apples in each pan.

Combine brown sugar, rolled oats, flour, baking powder, baking soda, salt and butter. Blend flour mixture to form a crumbly mixture. Sprinkle an equal quantity of the mixture evenly over apples in each pan.

Using a convection oven, bake at 350 degrees F for 30 minutes or until top is bubbling and lightly browned on low fan, open vent. Cut each pan 6 by 9. Serve with serving spoon or spatula. Serves 108.

Notes: Use 3 #10 cans sliced apples per 100 portions. Use two 18x26-inch sheet pans per 100 portions. Three lemons will yield 1/2-cup juice. Two pounds flour (total) may be used in place of rolled oats.