Apple Walnut Crisp

By charlotteh371

Ingredients

• 2 cans apple pie filling (21 ounces each)
• 1 lemon
• 1 teaspoon ground cinnamon
• 1 pkg. Plain yellow cake mix
• 1 cup chopped walnuts
• 1 cup (2 sticks) butter, melted
• Vanilla Ice Cream

Preparation

Step 1

Place a rack in the center of the oven and preheat the oven to 350 degrees.
Spoon the apple pie filling evenly onto the bottom of an ungreased 13x9 inch baking pan. Cut the lemon in half and squeeze the juice over the apples. Sprinkle the apples with ½ teaspoon of the 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 remaining ½ teaspoon cinnamon. Sprinkle the walnuts on top and drizzle the melted butter over the entire pan. Place pan in oven.
Bake the crisp until it is golden brown and bubbly and the walnuts have browned, 55 to 60 minutes. Remove the pan from the oven and place it on a wire rack to cool for 10 minutes.
Spoon the crisp into bowls, top with a scoop of vanilla ice cream, and serve.

Note: Store this crisp, covered in plastic wrap, for up to 1 day in the refrigerator if using a metal pan, or for up to 1 week if using a glass pan. If using a metal pan, let cool, then transfer it to a glass or plastic container; it will keep, covered, for up to 1 week in the refrigerator.