Yellow Cake mix sets this delicious crisp apart from all the others. It’s rich & delicious!
7 cups thinly sliced peeled tart apples (about 7 apples)
2 tablespoons fresh squeezed lemon juice or (1 tablespoon bottled concentrate)
finely grated lemon peel from 1/2 of lemon (opt)
3/4 cup sugar
1 tablespoon all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon salt
1/4 cup water or apple cider
1 package (9 ounces) yellow cake mix
3/4 cup quick or old fashioned oats
1/2 cup butter, softened
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup chopped nuts (opt)
vanilla ice cream or sweetened whipped cream
Place apples in a greased 2-1/2 qt. shallow baking dish. Squeeze 2 tablespoons fresh lemon juice over the top of the apples. This prevents the apples from browning. Grate lemon peel over the apples if desired from 1/2 of your lemon. In a small bowl, combine the flour, sugar, cinnamon and salt; sprinkle over the apples and mix around with a spatula. Drizzle with water. Set aside while you prepare the crisp.
In a large bowl, combine the cake mix, oats, butter, baking powder and baking soda and nuts. Use a fork or your fingers to combine until mixture is pea size chunks. Sprinkle over the apples. (To make large crumbles over the apples, grab a large handful of the crisp mixture, in the palm of your hand and squeeze tightly. Let large pieces of the crisp break away over the top of the apples.)
Bake uncovered, at 350 degrees for 45 to 50 minutes or until apples are tender and topping is golden brown.