We love this toffee variation of apple crisp.
5 cups peeled and sliced Granny Smith apples
5 cups peeled and sliced McIntosh apples
1 1/4 c sugar, divided
1 1/4 c flour, divided
3/4 c butter or margarine, divided
1 1/3 c (8-oz. pkg.) Heath Toffee Bits
1 c uncooked rolled oats
1/4 t ground cinnamon
1/4 t baking powder
1/4 t baking soda
1/4 t salt
whipped topping or ice cream (optional)
Heat oven to 375 degrees. Grease 13 x 9 x 2-inch baking pan.
Toss apple slices, 3/4 cup sugar and 1/4 cup flour, coating apples evenly. Spread in bottom of prepared pan. Dot with 1/4 cup butter.
Stir together toffee bits, oats, remaining 1/2 cup sugar, remaining 1 cup flour, cinnamon, baking powder, baking soda and salt. Melt remaining 1/2 cup butter; add to oat mixture, mixing until crumbs are formed. Sprinkle crumb mixture over apples.
Bake 40 to 45 minutes or until topping is lightly browned and apples are tender. Serve warm with whipped topping or ice cream, if desired. Cover; refrigerate leftovers.