I have been asked to prepare an apple crisp, or crumble, or cobbler serving 150 people. Two requirements: It must use canned apples, and it must use margarine rather than butter (it's for an elderly group and they have the apples on hand, and say they need to use margarine for health reasons). I have a recipe for 20, but am concerned about scaling it up 7 times, and we don't have time to prepare multiple batches. I've also never used canned apples or margarine, being a fresh fruit/butter girl myself. Does anyone have any experience with this size baking?