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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 16 |
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Wonderful fall treat! Got from a Gold Medal Flour cookbook. Ingredients:
3/4 cup butter or 3/4 cup margarine, softened |
1 cup packed brown sugar |
1 cup all-purpose flour |
1 cup old fashioned oats |
1 teaspoon cinnamon |
1/2 teaspoon baking soda |
1/2 cup finely chopped pecans |
3 cups chopped unpeeled apples (2 medium) |
3/4 cup caramel topping |
1/4 cup flour |
vanilla ice cream (optional) or cinnamon ice cream (optional) |
caramel topping (optional) |
Directions:
1. Heat oven to 350°F and grease bottom & sides of 9x13-inch pan with shortening.
2. Beat butter & brown sugar in large bowl on medium speed until well mixed. Beat in 1 cup flour, the oats, cinnamon, baking soda and pecans until well blended and crumbly. Press half of the crumbly mixture in bottom of pan. Reserve remaining crumbly mixture for topping.
3. Spread apples over crust in pan. Heat 3/4 cup caramel topping and 1/4 cup flour to boiling, stirring constantly. Boil about 1 minute, stirring constantly until slightly thickened. Drizzle over apples. Sprinkle w/reserved crumbly mixture.
4. Bake 35 - 45 minutes or until top is golden brown. Cool 30 minutes before serving. Top with ice cream an additional caramel topping.
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