APPLE FILLING:

18 apples, peeled and sliced
1 c. brown sugar
1 c. white sugar
1 tbsp. cinnamon
1 tsp. nutmeg
1 tsp. almond extract (optional)
1/2 stick butter
1/3 c. flour
1/2 c. raisins (optional)

CRUNCH TOPPING:

3/4 c. flour
3/4 c. oatmeal (raw), regular or quick-cooking
3/4 c. brown sugar, packed
2 tsp. cinnamon (or more, according to taste)
1/2 to 3/4 c. butter, melted
1/2 c. finely chopped walnuts or pecans (optional)

Combine apple filling ingredients in large soup kettle. Simmer gently over low heat, uncovered, for about 1/2 hour, stirring frequently. While apples are simmering, make crunch topping: Combine all dry ingredients in large bowl; stir together. Add melted butter, a little at a time, while tossing with your hand. Continue, until the mixture resembles the size of peas and is crumbly (may require 1/2 cup to 3/4 cup melted butter).

Put apple filling into 9x13-inch metal or glass baking dish. Sprinkle crunch topping over apples. Bake for about 1 hour at 350 degrees, uncovered, or until crunch begins to turn brown, and filling bubbles up around edges. Serve warm with vanilla ice cream, Cool Whip or fresh whipped cream.

Quick-and-Easy Apple Filling = Stouffer's brand "Escalloped Apples". Thaw to room temperature; place in baking dish. Sprinkle crunch topping over all and bake as above. It's great. I've had it both ways. A 9x13-inch pan will hold about 4-5 boxes of the Stouffer's apples.