1/2 cup butter or margarine
1/2 cup brown sugar, packed
1 cup all-purpose flour
2 teaspoons cinnamon
2 tablespoons water
1/2 cup chopped pecans
4 large apples, peeled and sliced (about 6 cups)
1/2 cup sugar

Heavy cream or half-and-half

Beat butter and brown sugar in medium bowl with wooden spoon or electric mixer until pale and fluffy. Stir in flour, 1 teaspoon cinnamon, and water until smooth and thick. Stir in pecans. Mound apples in 9-inch pie pan. Mix sugar with remaining cinnamon and sprinkle over apples. Spoon pecan topping over apples in dollops. Bake on lowest rack in preheated 375 oven for 30-40 minutes until apples are tender when pierced. Serve with cream.

HELPFUL HINT: Cortland, Rome, and Granny Smith are equally good for baking or eating.