1/2 c. butter
1/2 c. packed brown sugar
1 c. all purpose flour
2 tsp. ground cinnamon
3 tbsp. water
1/2 c. chopped pecans
4 lg. cooking apples, peeled & sliced (about 6 c.)
1/2 c. granulated sugar
Heavy cream or half and half (opt.)

In medium size bowl beat butter and brown sugar with wooden spoon or electric mixer until pale and fluffy. Stir in flour, 1 teaspoon cinnamon and water until smooth and thick. Stir in nuts. Mound apples in 9" pie plate. Mix granulated sugar with remaining 1 teaspoon ground cinnamon; sprinkle over apples. Spoon pecan topping over apples in dollops. Bake on lowest rack in 375 degree oven for 45 to 50 minutes until apples are tender when pierced with skewer. Serve in bowls with cream. 8 servings.