Serves: 100
Total Calories: 170

FILLING
3 #10 cans sliced apples
1/2 cup lemon juice
1 tablespoon lemon zest
2 3/4 pounds sugar
8 ounces cornstarch
3 tablespoons ground cinnamon
1 tablespoon salt
TOPPING
3 pounds brown sugar
1 1/4 pounds rolled oats
1 1/4 pounds all purpose flour
1 2/3 teaspoons baking powder
1 3/4 teaspoons baking soda
1 tablespoon salt
2 pounds butter

Arrange apples in a greased 20” Dutch oven. Sprinkle juice and zest over apples. Combine granulated sugar, starch, cinnamon and salt; sprinkle half over apples in each pan.

Combine brown sugar, flour, baking powder, baking soda, salt and butter or margarine; blend to form a crumbly mixture. Sprinkle an equal quantity of the mixture evenly over apples Dutch oven.

Bake at 350° F for 30 minutes or until top is bubbling and lightly browned.

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.
For 14-inch Dutch ovens, use 1 #10 can of canned apples and a 1/3 the remaining ingredients per oven. This will yield approx 33 (1/2-cup) servings per oven.

Nutritional Facts:

Serves: 100
Total Calories: 170
Calories from Fat: 25

More Recipes from the Cast Iron "Covered Wagon" Cookin Cooking for Crowds in BIG Ovens Cookbook:
Apple Crisp for a Crowd
Apple Fritter for 50
Cobbler or Crisp Topping
Dump Peach Cobbler
Dutch Oven Spumoni Ice Cream
Mixed Berry Cobbler
Strawberry Shortcakes for a Crowd
Sin on a Stick