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Preheat oven to 375 degrees F. Place peeled, cored and thinly sliced apples in an ungreased 8 inch square pan. Using pastry blender, cut butter or margarine into dry mix until there is no powder remaining, and mixture is moist and crumbly. Sprinkle crumb mixture evenly over apples. Bake 20-30 minutes or until topping is golden brown and apples are tender (poke apples with fork to check). Serve warm. If desired, drizzle 1/2 cup warmed Marzetti Caramel Dip over crisp. Top with ice cream. Preparation Time: 30 minutes. Bake Time: 20-30 minutes. You Will Need: 4-5 medium to large tart apples (About 2-1/2 lb, or 5 cups firmly packed). Suggested Apples: Granny Smith, Ida Red, Rome, Northern Spy, Fuji, Gala, Braeburn, Jonathan, Empire. 5 tbsp butter or margarine, softened. See bottom panel for nutrition facts and serving suggestions. In place of apples try: 4-5 medium to large peaches (peeled & sliced). 4-5 medium to large pears (peeled & sliced), and 1/2 cup raisins. 5 cups blueberries (4-1/2 pints). Try these delicious combinations! Easy Apple Crisp: Substitute 30 oz can apple pie filling for fresh apples. Crumb Apple Pie: Fill an unbaked 9 inch pie shell with 30 oz can apple pie filling. Top with crumb mixture. Bake at 350 degrees F for 45-55 minutes.
Brown Sugar, Sugar, Wheat Flour, Rolled Oats, Spice, Salt, Maltodextrin, Caramel Color.
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