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Apple Crisp

You'll need: Medium saucepan, Mixing bowl, 8-inch square or shallow 1½-quart baking dish, greased. Adapted for home kitchens by Halite from the U.S. War Department's Army Recipes (TM 10-412, 1946): scaled down from 100 servings, 1946 ingredients swapped for ones sold today, and the method rewritten. The recipe as printed is the Original version in this recipe's history.

6 servingsBy U.S. War Department on Army Recipes, TM 10-412 (1946)

Ingredients

  • 785g (1 ¾ lb) Apples (whole weight)
  • 653ml (2 ¾ cups) Water
  • 54g (¼ cup) Sugar
  • 0.43g (⅛ tsp) Nutmeg
  • 0.43g (⅛ tsp) Cinnamon
  • 163g (¾ cup) Sugar
  • 102g (¾ cup) Flour
  • 1.3g (¼ tsp) Salt
  • 54g (¼ cup) Butter, melted, or vegetable oil or meat drippings

Instructions

  1. 1

    Peel, core, and slice the apples. Add them to the water and bring slowly to a boil. Simmer for 10 minutes, then add the sugar and simmer for another 10 minutes, or until the apples are tender. Let cool.

  2. 2

    Combine the remaining sugar, the cinnamon, nutmeg, flour, and salt with the melted butter; mix until crumbly. Press half of this mixture into the bottom of the baking dish.

  3. 3

    Spread the cooled apples over the crumb layer and sprinkle the remaining crumb mixture on top.

  4. 4

    Bake in a moderate oven (350°F) for 25 to 30 minutes, or until the topping is browned.

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Apple Crisp

100 servingsBy U.S. War Department on Army Recipes, TM 10-412 (1946)

Ingredients

  • 3 ¾ pounds (5 No. 56 dippers) Apple nuggets, dehydrated
  • 11 ½ quarts (11½ No. 56 dippers) Water
  • 2 pounds (1 No. 56 dipper) Sugar, granulated
  • ¼ ounce (2 mess kit spoons) Nutmeg
  • ¼ ounce (2 mess kit spoons) Cinnamon
  • 6 pounds (3 No. 56 dippers) Sugar, granulated
  • 3 ¾ pounds (3 No. 56 dippers) Flour
  • ¾ ounce (1½ mess kit spoons) Salt
  • 2 pounds (1 No. 56 dipper) Fat, melted

Instructions

  1. 1

    Add apple nuggets to water and bring slowly to a boil. Simmer for 10 minutes. Add 2 pounds of sugar and simmer for an additional 10 minutes or until apples are tender. Cool.

  2. 2

    Combine 6 pounds of sugar, spices, flour, salt, and melted fat and mix until crumbly. Line bottom of bakepan with J/2 mixture.

  3. 3

    Add layer of cold applesauce and sprinkle remainder of sugar over the top.

  4. 4

    Bake in moderate oveux for 45 minutes or until sugar mixture is browned.

Typed from the page scan above. If the two disagree, go with the scan.

What we changed

  • Cut from the book’s 100 servings to 6 servings.
  • Swapped “Apple nuggets, dehydrated” for “Apples, fresh (whole weight)”.
  • Swapped “Fat, melted” for “Butter, melted” (or vegetable oil or meat drippings).
  • Scaled 9 amounts and rounded each to a kitchen measure, like ½ cup.
  • Fixed 3 fractions the scan of the 1946 page misread.
  • Tidied 3 ingredient names.
  • AI rewrote the method for a home kitchen. Tap As printed at the top to compare.

Taken from the log we keep of every edit to this recipe. We left out the line-by-line unit conversions.

Where this recipe comes from

It’s from Army Recipes (TM 10-412), the cookbook the U.S. War Department printed in 1946 for Army mess halls. As a U.S. government work, it’s in the public domain.

See the scanned book →

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