I ruined my apple strudel filling because it became toffee. Any ideas on a good recipe?

For the filling I did this:

425g russet apples
425g Granny Smith apples
75g currants, soaked for at least a couple of hours in 4 tbsp apple brandy and drained
Grated zest of ½ lemon
50g soft light brown sugar
½ tsp ground cinnamon
Pinch ground nutmeg
Pinch ground cloves

Althought I used Braeburn apples instead. I think I was worried about the mixture binding and it became more toffee like, although once warmed were really quite nice but not apple strudel.

Thanks alot,

Regards ian.

What recipe and method did you use?