Fresh fruit substitutions: Use any prepared pie or fruit filling in place of fresh apples for our crisp, pie or cobbler mixes. Adjust baking time to 35-45 minutes or until topping is golden.
	Ripe vs. unripe? In-season vs. out: Whenever possible, use fresh fruit that is ripe and in-season for the best baking results. Unripe fruit lacks the desired texture and taste. Baking won't help unripe fruit. Be patient or use prepared fruit filling.
	Juicy fruits: Some fruits release a lot of juice during the baking process. Fruits such as ripe peaches or berries are known to have a high moisture content. To thicken up juices, we recommend one heaping tablespoon of flour mixed with your fruit for any of our pies, crisps or cobblers.
	Preventing well-done crusts and toppings: To prevent well-done crusts and toppings, watch closely during the last 1/3 of your baking time. If your crust or topping is browning quickly, cover with foil or invest in a pie shield (one of those handy rings that go around the outside edge of your pie crust).
	Butter: Use butter instead of margarine — it bakes better and tastes great!
	What temperature is your oven?: Just because you set the oven dial for 350°F doesn't mean your oven is 350°F. Make sure your oven is calibrated for best baking results. See your Owner's Manual for help in calibration.
	Baking with apples: We like to use 2-3 different apple varieties in our baking. Pick a contrast in flavor (one sweet, one tart) and texture (one that bakes firmer and one that softens during baking) for really nice results.
	Know your apples: Some favorite baking apples are Braeburn, Fuji, Gala, Cortland, Fireside, Golden Delicious (NOT Red Delicious which is a poor baking apple), Granny Smith, Haralson, Newton Pippin, and Rome Beauty. Ask your local orchard (you are dealing with the apple experts) for apple advice.

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Recipes

Quick 'n Easy Fruit Crisp Recipe
	25-32 oz. prepared fruit filling 1/2 cup cold butter 1 bag Kari Lee's Apple Crisp Mix Directions: Preheat oven to 350°F. Place prepared fruit filling in buttered 9" pie pan. Cut 1/2 cup cold butter into small cubes. In a mixing bowl, combine Apple Crisp Mix with butter. Mix with fork or fingers until the mixture looks like coarse crumbs. Sprinkle topping evenly over the prepared fruit filling. Place on the middle rack of a preheated oven. Set your timer for 35-45 minutes or until topping is golden and juices from filling are bubbly. Serve warm with whipped cream or ice cream. Serves 6-9 Option: If you like a thinner layer of Crisp or need to feed a crowd, use 1 bag of Apple Crisp Mix, a 9x13 pan, and double the amount of prepared fruit filling. All other directions remain the same.

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Cherry Berry Cobbler in a Hurry
	2 14-16 oz. cans cherry pie filling 1 cup fresh berries (blackberry, blueberry, raspberries) 1/2 cup cold butter 1 bag Kari Lee's Apple Cobbler or Fruit Cobbler Mix Directions: Preheat oven to 400°F. Place cherry pie filling and fresh berries in a buttered 9" pie pan. In a mixing bowl, combine Cobbler Mix with butter. Mix with fork or fingers until the mixture looks like coarse crumbs. Beat egg and add to mixture. Work dough until smooth. Pat dough on a lightly floured surface into the size and shape of your pan. Lift carefully and place over fruit filling. Prick dough all over with a fork. Place on the middle rack of a preheated oven. Set your timer for 35-45 minutes or until topping is golden and juices from filling are bubbly. Serve warm or room temperature topped with whipped cream or ice cream. Serves 6-9 Options: If you like a thinner crust or need to feed a crowd, use 1 bag of Apple Cobbler or Fruit Cobbler mix, a 9x13 pan, and double the amount of prepared fruit filling. You may need to roll the dough out. All other directions remain the same. Roll out some of your dough and cut with cookie cutters into decorative shapes. Moisten each cut out with a little water or milk and place on top of crust. Sprinkle topping with a little granulated sugar for a special touch.

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