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Carmelized Apples Toffee Crisp




Source of Recipe


Chicago Sun-Times


List of Ingredients




2 3/4 - 3# (6 large) Granny Smith Apples
5 T unsalted butter, melted
2 t lemon juice
1/2 t cinnamon
1/4 t salt

Topping:
1 C chopped walnuts
2/3 C (plain*) toffee bits
2/3 C flour
1/2 C light brown sugar
8 T (1/2 C) unsalted butter, chilled & diced
1 pint vanilla ice cream

A 9x13 oven to table dish.

Recipe



Preheat oven to 350°

Filling: peel and core apples, cut into wedges.
Place slices in baking dish and toss with butter and lemon juice.
In a small bowl combine: sugar, cinnamon, and salt. Sprinkle over apples.
Toss to coat well.

Topping: in a medium bowl combine, walnuts, toffee bits, flour & brown sugar, mix well.
Add butter and, using your finger tips rub mixture together until it resembles pea-sized clumps.
Scatter over apples evenly.

Bake on center rack until apples are tender, about 50-55 mins.
Remove and cool for 5-10 mins.

Reheat at 350° for 15 mins and top with ice cream if desired.

*DO NOT use chocolate covered toffee bits