Apple Toffee Crisp

Fall is in full gear.  Thanksgiving is past, the temps are barely hitting 40 and I find myself wearing layers to work.  And nothing goes better with fall than apple crisp.  And nothing makes apple crisp more amazing than the addition of toffee.

My friends were really digging this on Sunday.  And what they didn't finish, my husband and I took full advantage of.  It is absolutely amazing with some vanilla ice cream!

Apple Toffee Crisp
5 cups peeled and sliced Granny Smith apples
5 cups peeled and sliced Pink Lady apples
1 1/4 c sugar, divided
1 1/4 c flour, divided
3/4 c butter, 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.

I found this recipe thanks to A Little Bit of This & Some of That.  I am so thankful!