Ingredients
1 1/2
cups Gold Medal™ all-purpose flour
1
tablespoon sugar
1/4
teaspoon salt
1/2
cup butter or margarine
1
egg yolk
1/4
cup milk
8 1/2
cups thinly sliced, peeled baking apples (3 lb.; about 9 medium)
1
cup sugar
1/4
cup Gold Medal™ all-purpose flour
2
teaspoons cinnamon
1/2
teaspoon salt
1
cup chopped fresh or frozen cranberries, thawed
1
cup Gold Medal™ all-purpose flour
1/2
cup firmly packed brown sugar
1/2
cup butter or margarine, softened
1
cup caramel ice cream topping, heated
Vanilla or cinnamon ice cream, if desired
Preparation
Heat oven to 375°F. In large bowl, combine 1 1/2 cups flour, sugar and 1/4 teaspoon salt; mix well. With pastry blender, cut in 1/2 cup butter until mixture resembles coarse crumbs.
In small bowl, combine egg yolk and milk; beat well. Add to flour mixture; stir just until dry ingredients are moistened.
On lightly floured surface, roll dough to form 15x11-inch rectangle. Place in ungreased 13x9-inch pan. Press in bottom and 1 inch up sides of pan.
Place apples in large microwave-safe bowl. Microwave on HIGH for 6 to 8 minutes, stirring every 2 minutes, or until apples are fork-tender. Add 1 cup sugar, 1/4 cup flour, cinnamon and 1/2 teaspoon salt; mix well. Spoon apple mixture over crust. Sprinkle with cranberries.
In medium bowl, combine 1 cup flour, brown sugar and 1/2 cup butter; mix until crumbly. Sprinkle over fruit.
Bake at 375°F. for 45 to 60 minutes or until topping is deep golden brown, apples are tender and filling is bubbly. Cool 1 hour.
To serve, cut warm dessert into squares; place on individual dessert plates. Top each with caramel topping and ice cream.
