Toffee apple crisp
Ingredients
- 6-8 honeycrisp apples (Note 1)
- 2tbsp butter
- 2tbsp lemon juice
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1/4tsp salt
- 1tsp pumpkin pie spice
- 1/2tbsp cinnamon
- 2tbsp flour
- 2tbsp cornstarch
- 1/2 cup skor/toffee bits (Note 2)
Streusel
- 1/4 cup melted butter
- 2tbsp brown sugar
- 1/2tsp vanilla extract
- 2/3 cup flour
- 1/2tsp cinnamon
Oat Crumble
- 1/4 cup melted butter
- 1/2 cup large flake oat
- 1/2 cup flour
- 1tsp vanilla extract
- 1/2tsp cinnamon
Directions
- Preheat oven to 375°F.
- Peel and cut apples (half thinly sliced, half cubed).
- In a pot over low heat, melt butter, then add apples, lemon juice, white and brown sugar, salt, pumpkin pie spice, cinnamon, and flour. Mix well and cook uncovered for 20 minutes.
- Stir in cornstarch, increase heat slightly, and cook for 10 minutes until the liquid thickens and apples are soft. Remove from heat, stir in skor bits, and transfer to a casserole dish.
- In a bowl, combine streusel ingredients: melted butter, brown sugar, vanilla extract, flour, and cinnamon (Note 3: aim for large crumbles). Add on top of the apples.
- Repeat for the oat crumble, then sprinkle with skor bits.
- Bake for 25–30 minutes until golden. Cool for 10 minutes, top with more skor bits, and serve!
Notes
- The amount of apples depends on their size, I used 8 small honeycrisps.
- Skor bits are basically just crushed toffee bits.
- If your streusel or oat crumble seem a bit too liquidy or like they aren’t producing large crumbles, add in flour 1tbsp at a time.
