Apple Crisp (Scratch)

DIRECTIONS

1. In accordance with Armed Forces food safety protocol, reference the Produce Guideline card for specific wash, sanitize, rinse and handling instructions for each fruit/vegetable in the recipe; this is critically important to ensure the safety of this food.
2. Cut 2 lb of butter into 1 tablespoon pieces. Sprinkle and press lemon zest onto the surfaces of the butter pieces. CP: Refrigerate at 41°F (5°C) to keep butter and lemon zest cold for use in Step 5.
3. Combine brown sugar, flour, oats, salt, cinnamon and nutmeg in a mixer bowl with paddle attachment. Mix on low speed for 20 to 30 seconds to thoroughly combine the dry ingredients.
4. Add cold lemon zested butter pieces to oat mixture.  Mix on low speed for 2 to 3 minutes until the oat topping resembles a coarsely, crumbled oat mixture. Do not overmix. The oat topping should remain a crumbled texture. CP: Refrigerate at 41°F (5°C) for use in Step 10.
5. Drain canned apples and reserve the liquid. Measure 2 gal + 3-¼ qt (19 lb 3 oz) of apples and 1-½ qt (3 lb) of combined reserved apple liquid and water to equal 1½ qt. Combine in a large mixing bowl.
6. Add sugar, apple juice, butter, cornstarch, lemon juice, vanilla, lemon zest and cinnamon to apple mixture.  Mix lightly but thoroughly.
7. Place apple mixture in steam-jacketed kettle or stockpot. Bring mixture to a boil; reduce heat. Simmer for 5 to 7 minutes, stirring occasionally to prevent sticking and until the mixture has slightly thickened. CCP: The filling temperature must reach 145°F (63°C) for 15 seconds.
8. Remove hot filling from steam-jacketed kettle. Place approximately 3-½ qt (8 lb 12 oz) of apple filling mixture in each (12 x 20 x 2-½-inch) steam table pan; spread evenly.
9. Sprinkle approximately 1 qt + 2-½ cups (2 lb 4 oz) of oat topping evenly on top of filling in each pan.
10. Using a convection oven, bake at 350°F°(177°C) on low fan, open vent for 20 to 23 minutes or until top is bubbling and lightly browned. CCP: Temperature must reach 145°F (63°C) for 15 seconds. CP: Hold for hot service at 135°F (57°C) or for cold service at 41°F (5°C).