Ingredients:

Filling

8-10 medium sized apples 1/2 Fuji, 1/2 Pink Lady

2 teaspoons cinnamon

1 1/2 cups flour

3/4-cup brown sugar

1/2-cup chopped Texas Pecans

1/2-cup butter

Pinch salt

Syrup

2/3-cup brown sugar 1/4-cup hot water

1-tablespoon maple syrup

Juice of 1/2 lemon

Directions:

Filling

Peel, core, & slice apples into eights. Spread evenly over the bottom of a greased 10 inch iron skillet. Sprinkle cinnamon evenly over apples, add 1-cup chopped Texas Pecans.

Topping

Mix flour and 3/4 of brown sugar. Then cut in the butter (chilled) until crumbly. Set aside, add 1/2-cup chopped Texas Pecans

Syrup

Mix 2/3 brown sugar with the hot water, lemon juice, and maple syrup.

Pour 1/2 syrup over the apples in the skillet and sprinkle the topping mixture evenly over the apples. Pour the remaining syrup over the topping.

Bake at 350 for 55-60 minutes, or until topping is golden brown. Serve warm with warm toffee sauce.

Toffee sauce

1/2-cup Firmly Packed Brown Sugar

1/2-cup Sugar

3/4-cup Whipping Cream

1/3-cup Unsalted Butter

1 -2 tsp Brandy

In small saucepan, combine sugars, cream and margarine. Heat to simmering; cook over low heat, stirring constantly, for 2 minutes. Remove from heat; add brandy.