Yield: 2 9-by-13-inch pans, 8 servings each

16 cups peeled sliced apples
1 1/2 cups sugar
2 tablespoons cinnamon
1/2 cup margarine melted
2 cups flour
2 cups rolled oats
2 cups brown sugar
1/2 teaspoon soda
1/2 teaspoons baking powder
1/2 teaspoons salt
1 cup margarine
1 10-ounce bottle caramel sauce (optional)

Stir cinnamon, sugar and 1/2 cup margarine into apples. Place apple mixture in 2 buttered 9-by-13-inch pans. (Use aluminum lined glass baking pan, or aluminum baking pans for easy cleanup.)

Mix remaining ingredients except caramel sauce with a pastry blender or two forks. Sprinkle over apple in pans.

Wrap one pan in several layers of plastic wrap and label "350 degrees, 45 minutes." Freeze.

Cook the other pan at 350 degrees for 45 minutes. Serve hot with vanilla and caramel ice cream. Pour caramel sauce on top.

To serve frozen dessert: Defrost in refrigerator and bake at 350 degrees for 45 minutes. If frozen, bake at 350 degrees for 1 hour. Each pan serves 8. — Jenny Stanger

---

E-mail: vphillips@desnews.com