Spiced apple filling covered in a delicious crumble topping studded with homemade toffee bits. Warm, cozy, and comforting, this dessert is perfect for both a holiday dessert table and an anytime treat. Great on its own or served with your favorite ice cream!
Prep Time1 hourhr
Cook Time45 minutesmins
Total Time1 hourhr45 minutesmins
Course: Dessert
Cuisine: American
Keyword: Apple Crisp, Apple Crisp with Toffee Bits, Toffee Apple Crisp
Servings: 6servings
Equipment
9x9 square baking pan
candy thermometer
heavy-bottomed saucepan
cookie sheet
parchment paper or silicone baking sheet
Ingredients
Homemade Toffee Bits
1/2cbutter
1clight brown sugar,packed
1/2tspsalt
Toffee Crumble Topping
3/4call-purpose flour
1cold-fashioned oats
1/2cbrown sugar
1/4tspsalt
1/2tspcinnamon
1/2cCOLD butter,cut into 1/4" pieces
3/4cchopped toffee bits
Apple Filling
6c peeled, cubed tart* apples (3/4-1" pieces),about 6-8 medium apples
1tsplemon juice
1/2cgranulated sugar
2Tall-purpose flour
1/2tspground cinnamon
1/4tspground nutmeg
pinchsalt
Instructions
Homemade Toffee Bits
(Note: If you're using store-bought toffee bits, you can skip this section.)First, line a cookie sheet with parchment paper or a silicone baking mat.
Next, in a heavy-bottomed saucepan, melt butter over medium heat, then add brown sugar and salt. Whisk vigorously for about a minute, until everything is well-combined and the sugar has melted. Continue cooking, stirring often, until the mixture reaches right around 300°F on a candy thermometer. Note: if it separates at any point, don't panic! Just remove the pan from the heat and whisk vigorously until it's combined again, then return it to the heat and continue cooking.
1/2 c butter, 1 c light brown sugar,, 1/2 tsp salt
Once the mixture reaches 300℉, immediately pour it onto your prepared baking sheet and let it spread out (you can spread it out further for thinner toffee bits if you want, using a heat-proof spatula).Let the toffee cool for about 20 minutes, then break it into bits, either by tapping it with a wooden spoon (watch for flying shards!) or by moving it to a cutting board and chopping it up with a knife.
Once you have your toffee in bits, measure out 3/4 of your bits for the Toffee Crumble Topping.The remainder can be stored in an airtight container in the fridge a week or more. They're great on ice cream, as a cake topping, mixed into cookies, or just for snacking!
Toffee Crumble Topping
In a small mixing bowl, combine the flour, oats, brown sugar, salt, and cinnamon. Toss in the cold butter chunks, and, using your fingers, rub the cold butter pieces into the flour mixture until they are pea-sized pieces.
3/4 c all-purpose flour, 1 c old-fashioned oats, 1/2 c brown sugar, 1/4 tsp salt, 1/2 tsp cinnamon, 1/2 c COLD butter,
Stir in the toffee pieces. Set aside until you've made the apple filling.
3/4 c chopped toffee bits
Apple Filling
Preheat oven to 350℉. Butter the bottom and sides of a 9x9 square baking pan (an 8x8 pan or a 9" pie pan will work as well).
In a large mixing bowl, combine the chopped apple pieces with the lemon juice.
6 c peeled, cubed tart* apples (3/4-1" pieces),, 1 tsp lemon juice
In a small bowl, mix the sugar, flour, cinnamon, nutmeg, and salt. Sprinkle this mixture over the apples and stir to combine.
1/2 c granulated sugar, 2 T all-purpose flour, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, pinch salt
Pour your apple filling into the prepared pan, and spread it out evenly. Then sprinkle the Toffee Crumble Topping evenly over the top.
Bake for 30-45 minutes, or until the filling is starting to bubble up through the sides of the crumble topping and the topping is beginning to brown. Let cool for 10-15 minutes before serving.Serve warm or at room temperature with ice cream.Cover any leftovers and store at room temperature for up to 5 days.
Notes
*I love Macintosh or Granny Smith apples for baking, but use your favorite tart apple.