Apple Walnut Crisp
- 2 Cans (21 oz. each) Apple Pie Filling
- 1 Lemon
- 1 tsp. Ground Cinnamon, divided
- 1 Box Yellow Cake Mix
- 1 Cup Walnuts, chopped
- 1 Cup (2 Sticks) Butter or Margarine
Preheat oven to 325 degrees. Spoon the apple pie filling evenly onto the bottom of a 9 x 13 inch glass baking pan. Grate the zest of 1 lemon and sprinkle over the apples. Cut the lemon in half and squeeze the juice over the apples as well. 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 walnut on top and drizzle the melted butter over the entire pan. Bake the crisp until it is golden brown and bubbly and the walnuts have browned, about 55-60 minutes. Allow to cool on a wire rack for 10 minutes. Spoon into a bowl to serve and top with vanilla ice cream to serve.