8
cups thinly sliced peeled apples (about 5 large)
1
bag (6 oz) sweetened dried cranberries
1/2
cup granulated sugar
1
tablespoon ground cinnamon
1
container (8 oz) sour cream
3
eggs
1/2
gallon vanilla ice cream
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Steps
1
Heat oven to 375°F. Spray 15x10-inch pan with cooking spray.
2
In large bowl, mix Bisquick mix, oats and brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Remove 1 1/2 cups crumb mixture to small bowl; stir in pecans. Set aside for topping. Pat remaining crumb mixture into bottom of pan.
3
In large bowl, toss apples, cranberries, granulated sugar and cinnamon. In small bowl, whisk together sour cream and eggs. Pour over apple mixture; toss to coat. Spoon filling over crust; sprinkle reserved crumb/nut mixture over filling.
4
Bake 45 to 55 minutes or until topping is golden brown and apples are tender. Cool 30 minutes. Cut into 8 rows by 4 rows. Serve warm with ice cream.
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When choosing apples for this recipe, try 4 cups of a tart apple type (such as Granny Smith) and 4 cups of a sweeter apple (such as Gala) for a flavor variation.
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