1/2 c. butter
1/2 c. brown sugar
1 c. flour
2 tsp. cinnamon
3 tbsp. water
1/2 c. chopped pecans
4 lg. cooking apples, peeled and sliced (about 6 c.)
1/2 c. white sugar

Beat butter and brown sugar until pale and fluffy. Stir in flour, 1 teaspoon cinnamon and the water until smooth and thick. Stir in pecans.

Mound apples in 9 inch pie plate. Mix white sugar with remaining 1 teaspoon cinnamon; sprinkle over apples. Spoon pecan topping over apples in dollops.

Bake at 375 degrees 45 to 50 minutes until apples are tender when pierced with a skewer. Serve in bowls with heavy cream or ice cream.