5 c. peeled, sliced apples
1/2 tsp. cinnamon sugar
1 tsp. grated lemon rind
1 tsp. grated orange rind
1 jigger Grand Marnier, orange
1 jigger Amaretto di Saronno, almond
3/4 c. granulated sugar
1/4 c. packed light brown sugar
3/4 c. sifted flour
1/4 tsp. salt
1/2 c. butter

Arrange apples in greased 2 quart round casserole. Sprinkle cinnamon, lemon and orange rinds and both liqueurs on top of apples. In a separate bowl, mix sugars, flour, salt and butter with a pastry blender until crumbly. Sprinkle mixture over top of apples. Bake, uncovered, at 350 degrees until apples are tender and top is lightly browned, approximately 1 hour.