Apple Walnut Crisp

Heat oven to 350°.

Spoon apple pie filling evenly into ungreased 13 x 9 x 2-inch baking pan.

Grate rind from lemon; sprinkle over filling.

Cut lemon in half.

Juice lemon halves. Drizzle juice over filling.

Sprinkle with half the cinnamon; pour dry cake mix evenly over apples so it reaches all sides of pan. Sprinkle remaining 1/2 teaspoon cinnamon over cake mix.

Sprinkle walnuts over top; drizzle melted butter over entire pan.

Bake in 350° oven until top is golden and bubbly and walnuts have browned about 55 minutes.

Remove to wire rack and let cool for 10 minutes. To serve, spoon crisp into bowls; top with scoop of vanilla ice cream, if desired.

Serves 12.