6 c. peeled, sliced apples
2 tbsp. flour
1/4 tsp. nutmeg
1 c. sugar
1/2 tsp. cinnamon
1 tbsp. lemon juice

In a large saucepan combine cinnamon, nutmeg, sugar and flour. Gently stir in apples. Cook and stir over medium heat until boiling. Cover. Cook 5 minutes or more until apples are almost tender, stirring occasionally. Stir in lemon juice. Set aside. Keep warm.

BISCUIT TOPPER:

1 c. flour
2 tbsp. sugar
1 1/2 tsp. baking powder
1/4 c. butter
1 slightly beaten egg
1/4 c. milk

Stir together flour, sugar, baking powder, 1/4 teaspoon salt. Cut in butter to resemble coarse crumbs. Combine eggs and milk and add to dry ingredients. Stir just to moisten.

Put warm apple filling into an 8 x 1 1/2 inch round baking dish or 1 1/2 quart casserole. Immediately spoon on biscuit topper in 8 mounds. Bake 400 degrees about 20 minutes. Serve warm with light cream or ice cream. 6 servings.