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Door County Caramel Apple Crisp
Door County Caramel Apple Crisp
24 oz
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About
Details
100% Real fruit. Apple crisp with caramel bits. 0 grams trans fat per serving. What do you call it? Some people call it apple brown betty. In the American South, its apple cobbler. In New England, its apple slump. The British call it apple crumble. In 1924. the Appleton Post Crescent newspaper in Appleton. Wisconsin christened it apple crisp. We call it scrumptious. Fresh. tangy apples straight from the heartland. blended with the highest quality sugar, Butter, and cinnamon - staples in the pantry of every proud home cook. We call it delicious. We call it door county caramel apple crisp. A mouth-watering twist on an old favorite from when you were a kid. www.stonegate-foods.com. Also try our other door county crisp flavors: Apple crisp. Apple/cherry crisp. Apple/pecan crisp. Apple/rhubard crisp.
Ingredients
Fruit Filling [Apples (Apples, Ascorbic Acid, Salt, and Citric Acid), Sugar, Caramel (Sugar, Corn Syrup, Liquid Sugar, Skim Milk, Palm Oil, Butter, Salt, Mono- and Diglycerides, Natural Flavor, Soy Lecithin), Corn Starch, Cinnamon, Salt], Streusel Topping [Sugar, Flour (Wheat Flour Enriched (Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Malted Barley Flour), Butter (Pasteurized Cream, Natural Flavorings (Lactic Acid, Starter Distillate, Culturoma))].
Directions
Bake: Baking Instructions: Remove protective wrap, fluff topping with a fork and place frozen crisp on baking sheet. Bake on center rack in preheated 400 degrees F oven for 60-70 minutes, or until top is golden brown.
Keep frozen.
Warnings
Contains: milk, soy, wheat.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 270
- Total Fat 11g17%
- Saturated Fat 6g30%
- Cholesterol 20mg7%
- Sodium 250mg10%
- Total Carbohydrate 43g14%
- Dietary Fiber 2g8%
- Sugars 30g
- Protein 2g
Details
100% Real fruit. Apple crisp with caramel bits. 0 grams trans fat per serving. What do you call it? Some people call it apple brown betty. In the American South, its apple cobbler. In New England, its apple slump. The British call it apple crumble. In 1924. the Appleton Post Crescent newspaper in Appleton. Wisconsin christened it apple crisp. We call it scrumptious. Fresh. tangy apples straight from the heartland. blended with the highest quality sugar, Butter, and cinnamon - staples in the pantry of every proud home cook. We call it delicious. We call it door county caramel apple crisp. A mouth-watering twist on an old favorite from when you were a kid. www.stonegate-foods.com. Also try our other door county crisp flavors: Apple crisp. Apple/cherry crisp. Apple/pecan crisp. Apple/rhubard crisp.
Ingredients
Fruit Filling [Apples (Apples, Ascorbic Acid, Salt, and Citric Acid), Sugar, Caramel (Sugar, Corn Syrup, Liquid Sugar, Skim Milk, Palm Oil, Butter, Salt, Mono- and Diglycerides, Natural Flavor, Soy Lecithin), Corn Starch, Cinnamon, Salt], Streusel Topping [Sugar, Flour (Wheat Flour Enriched (Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Malted Barley Flour), Butter (Pasteurized Cream, Natural Flavorings (Lactic Acid, Starter Distillate, Culturoma))].
Directions
Bake: Baking Instructions: Remove protective wrap, fluff topping with a fork and place frozen crisp on baking sheet. Bake on center rack in preheated 400 degrees F oven for 60-70 minutes, or until top is golden brown.
Keep frozen.
Warnings
Contains: milk, soy, wheat.
Common questions
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