DUTCH APPLE WEDGES WITH CRUMB TOPPING

1 cup plus 2 tablespoons all-purpose flour, divided use
2/3 cup sugar, divided use
1/2 cup butter or margarine
Crumb Topping (recipe follows)
3/4 teaspoon ground cinnamon
1 1/2 cups thinly sliced peeled tart cooking apples

Heat oven to 350 degrees F.

Mix 1 cup flour and 1/3 cup sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in ungreased round pan, 9x1 1/2 inches. Bake 25 minutes.

Make Crumb Topping; set aside.

Mix the remaining 1/3 cup sugar, the remaining 2 tablespoons flour and the cinnamon in medium bowl. Stir in apples until coated. Spoon over baked layer. Sprinkle with Crumb Topping.

Bake about 30 minutes or until topping is light brown and apples are tender. Cool 30 minutes before serving.

Serve warm or cool. Cut into 12 wedges.

CRUMB TOPPING

2/3 cup Gold Medal all-purpose flour
1/2 cup packed brown sugar
1/4 cup butter or margarine

Mix all ingredients until crumbly.

Makes 12 servings
From: Recipelink.com
Source: Recipe booklet: Simple Winter Meals, Betty Crocker Recipe Magazine, January 2003, #192