Cobblestone Apple Crisp

I’ve made this recipe for several years…it came from Dierbergs, and it’s become a fall favorite! Even though it’s baked in a 9×9 pan, it makes a lot, so it’s best to make this when you have company OR when you’re ok with eating tons of apple dessert yourself. Whatever. Also excellent ala mode!

Two things: 1. this is truly more apple cobbler than crisp. And, 2. it takes about 25 minutes to prep this, but it’s totally worth it. Trust me.

6 apples, cored, peeled and sliced thinly (approx 6 cups)
1 Tbl lemon juice (I just use bottled)
1/3 cup firmly packed brown sugar
2 Tbl cornstarch
1 1/2 tsp ground cinnamon (divided)
1/2 cup Heath English toffee baking bits (not chocolate-covered)
2 Tbl sugar
1 refrigerated pie crust, torn or cut into 1/2″ pieces (I think it’s easier to cut them with a pizza cutter on the cutting board)

IN large bowl, toss apples with lemon juice. In small bowl, combine brown sugar, cornstarch, and 1 tsp of the cinnamon; toss with apples until well-blended. Spread into a buttered 9×9″ baking dish. In medium bowl, mix toffee bits, sugar and remaining 1/2 tsp cinnamon. Add pie crush pieces and toss to mix. Resist urge to eat sugary pie crust dough. Sprinkle over apples. Bake in 375 degree oven for 40-45 minutes or until top is brown and juices bubble. Serve warm. (and with ice cream, if you want!)

**I have sometimes had this burn on top a bit. If you notice it start to get too dark on top, throw some foil loosely over the top while it finishes baking.

1 Comment (+add yours?)

  1. Staci Byers
    Dec 09, 2010 @ 20:58:08

    YUM!!! Toffee and apples….this was soooo good. Thanks for sharing!

    Reply

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