Apple Crisp for the Freezer

Now is full blown apple season here in SE Tennessee, so I decided to make some apple crisp to put in the freezer for later.

Filling:

24 cups of diced apples

1/2 cup Minute tapioca

3 cups sugar

3 tbsp cinnamon

Peel and dice the apples. Stir together the sugar, minute tapioca, and cinnamon before adding to the apples so that you don’t get some apples with too much cinnamon and others with not enough.

Stir the apples and other ingredients well until combined. Divide between your baking dishes. I am using 6 extra large aluminum loaf pans.

Topping:

2–16 oz. boxes pound cake mix, or an equal amount of yellow cake mix

7 1/2 cup old fashioned rolled oats

1 cup brown sugar

4 tbsp cinnamon

4 sticks of butter, melted

Combine all the dry ingredients in a large bowl and mix with your hands to remove any lumps of cake mix or brown sugar.

Add melted butter and stir well to combine.

Divide the topping evenly over the pans of fruit.

I am baking one today for a friend who had surgery–350 degrees for about 40 minutes, or until fruit is bubbling and liquid is clear and top is brown. For frozen ones, bake at 350 from frozen (do not thaw) for 50 to 60 minutes or until fruit juice is bubbling and clear and top is brown.

Here’s a giant one that I made the other day: