|For butter crunch|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Packed brown sugar||2 Tablespoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Chopped pecans/Walnuts / coconut||1⁄4 Cup (4 tbs)|
|For apple mixture|
|Canned apple pie filling||21 Ounce (1 can)|
|Lemon juice||1 Teaspoon|
|Aromatic bitters||2 Drop|
Heat oven to 400Â°.
Mix Butter Crunch, in gredients with hands.
Spread in ungreased baking pan, 8x8x2 inches.
Bake until light brown, about 15 minutes.
Stir with spoon; cool.
Mix remaining ingredients.
Place apple mixture in ungreased 9 inch pie pan or baking dish, 8x8x2 inches.
Sprinkle the Butter Crunch evenly on top.
(To serve immediately, bake uncovered in 450Â° oven until golden brown and bubbly, about 10 minutes.)
Cover and refrigerate.
30 minutes before serving, heat oven to 450Â°.
Bake Apple Crisp uncovered until golden brown and bubbly, about 20 minutes.
Delicious topped with ice cream.