2 (20 oz.) cans sliced apples
16 vanilla caramels
1 tbsp. lemon juice
1/3 c. all-purpose flour
1/4 c. sugar
1/4 tsp. ground cinnamon
2 tbsp. butter
Ice cream or frozen whipped dessert topping, thawed (optional)

Drain apples, reserving 1/4 cup liquid. Cut up large pieces of apple. Set aside. In a microwave-safe 1 1/2 quart casserole combine reserved apple liquid and caramels. Cook, uncovered, on 100 percent power (high) 2-3 minutes or until caramels are soft enough to stir smooth, stirring twice during cooking. Add apples and lemon juice. Toss to coat.

For topping, in a small mixing bowl, combine flour, sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over apple mixture. Cook, uncovered, on high 7-9 minutes or until heated through. Serve warm with ice cream or whipped dessert topping, if desired. Makes 8 serving.