FILLING:

5 c. peeled, sliced apples or can apple pie filling, cut sugar down
to 1/2 c.
3/4 c. sugar
2 tbsp. flour
1 tsp. cinnamon
1/4 tsp. salt
1 tsp. vanilla
1 tbsp. butter
1/4 tsp. cloves (opt.)

BATTER FOR TOPPING:

1/2 c. sifted flour
1/2 c. sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 tbsp. butter, softened
1 egg, slightly beaten

Make filling and turn into 9"x9" pan. Dot apples with butter. Combine ingredients for topping and beat until smooth. Drop batter in 9 portions on apples, spacing evenly. Batter will spread.

Bake at 375 degrees for 35 to 40 minutes or until apples are fork tender and crust is golden brown. Serve warm with vanilla ice cream on top. Do not refrigerate or cover tightly as crust will get soggy. Store at room temperature loosely covered. Usually gone as soon as it's made.