Peel, core and slice apples. Arrange in bottom of an 8″ square cake pan. Add vinegar to water and pour over apples; sprinkle with nutmeg. Crush CINNAMON CRISP by rolling between pieces of waxed paper or running through food chopper. Blend butter and sugar into crumbs; add chopped pecans, mixing well; spread evenly over apples. Bake 45 minutes at 350° F. Serve hot or cold with cream or whipped cream.
DUTCH APPLE MARLOW
(Yield: 6 Servings)
16 marshmallows
1 cup apple sauce
⅓ cup water
⅛ teaspoon nutmeg
1 teaspoon grated lemon rind
1 cup whipped cream
⅔ Cup CINNAMON CRISP crumbs
In top of double boiler, heat marshmallows, apple sauce and water. Stir frequently and cook until smooth. Add nutmeg and lemon rind; chill until slightly thickened. Whip cream and fold into chilled apple sauce mixture. Line a 1 qt. refrigerator tray with ⅓ cup CINNAMON CRISP crumbs. Pour in cream and apple sauce filling. Sprinkle top with remaining ⅓ cup CINNAMON CRISP crumbs. Freeze until firm. Cut in squares to serve or pile by spoonfuls in sherbet glasses.