| 1. | HEAT oven to 350°F. Reserve chocolate syrup packet from brownie mix for topping. Combine brownie mix, oats and walnuts in large bowl; mix well. Add butter; stir until mix is moistened (mixture will be dry). |
| 2. | SPOON pie filling evenly into ungreased 9 or 8-inch square (2-quart) glass baking dish. Sprinkle brownie mixture over pie filling. |
| 3. | BAKE 30 to 40 minutes or until edges are bubbly. Cool 45 minutes. |
| 4. | SPOON crisp into bowls when ready to serve. Top each serving with ice cream; drizzle with chocolate syrup from packet. Garnish with mint sprigs. |
| | High Altitude (above 3500 ft.): |
| 1. | No change. |