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Apple Crisp

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
  Cinnamon 1⁄2 Teaspoon
  Aromatic bitters 2 Drop

Heat oven to 400°.
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 450° oven until golden brown and bubbly, about 10 minutes.)
Cover and refrigerate.
30 minutes before serving, heat oven to 450°.
Bake Apple Crisp uncovered until golden brown and bubbly, about 20 minutes.
Delicious topped with ice cream.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 386 Calories from Fat 146

% Daily Value*

Total Fat 17 g25.9%

Saturated Fat 7.7 g38.5%

Trans Fat 0 g

Cholesterol 30.2 mg10.1%

Sodium 74 mg3.1%

Total Carbohydrates 60 g19.9%

Dietary Fiber 2.9 g11.7%

Sugars 28.2 g

Protein 3 g5.1%

Vitamin A 7.9% Vitamin C 5.4%

Calcium 2.9% Iron 8%

*Based on a 2000 Calorie diet

Apple Crisp Recipe