posted by Kayce 11-26-100 4:48 PM
Apple Walnut Crisp
Ann Byrn...Cake Mix Dr.
2 (21 oz.) cans apple pie filling
1tsp. ground cinnamon
1 pkg. plain yellow cake mix (18.25 oz.)
1 cup chopped walnuts
1 cup (2 sticks) butter, melted
Place a rack in center of oven and preheat to 350º If using a glass pan reduce oven to 325º
Spoon the apple pie filling evenly onto the bottom of an ungreased baking pan. Grate the zest from the lemon and sprinkle over the apples. Cut the lemon in half, and squeeze the juice over the apples. Sprinkle the apples with 1/2 tsp. cinnamon. Pour the dry cake mix evenly over the apples so that it reaches all the sides of the pan. Sprinkle the cake mix with the remaining 1/2 tsp. cinnamon. Sprinkle the walnuts on top and drizzle the melted butter over the entire pan.
Bake the crisp till it is golden brown and bubbly and the walnuts have browned. 55-60 minutes. Remove pan from oven and place on wire rack to cool for 10 minutes.
Spoon the crisp into bowls, top with a scoop of vanilla ice cream. and serve.
Store covered with plastic wrap for 1 day in the refrigerator. If storing longer remove from metal pan, cover and store up to 1 week. If glass pan cover and store in refrigerator up to 1 week.
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