Cranberry-Apple Pie Squares

Ingredients

• 8.5 cups apples peeled thinly sliced (3 lb.; 9 medium)
• 0.5 cup brown sugar packed
• 0.5 cup butter 
• 0.5 cup butter softened
• 1 cup mrs richardson's butterscotch caramel sauce 
• 2 teaspoons cinnamon 
• 1 cup cranberries fresh thawed chopped
• 1  egg yolk 
• 0.3 cup flour all-purpose
• 1 cup flour all-purpose
• 1.5 cups flour all-purpose
• 12 servings whipped cream 
• 0.3 cup milk 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 1 cup sugar 
• 1 tablespoon sugar 

Equipment

• bowl
• frying pan
• oven
• blender
• microwave

Directions

1. Heat oven to 375F. 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.
2. In small bowl, combine egg yolk and milk; beat well.
3. Add to flour mixture; stir just until dry ingredients are moistened.
4. On lightly floured surface, roll dough to form 15x11-inch rectangle.
5. Place in ungreased 13x9-inch pan. Press in bottom and 1 inch up sides of pan.
6. 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.
7. Add 1 cup sugar, 1/4 cup flour, cinnamon and 1/2 teaspoon salt; mix well. Spoon apple mixture over crust.
8. Sprinkle with cranberries.
9. In medium bowl, combine 1 cup flour, brown sugar and 1/2 cup butter; mix until crumbly.
10. Sprinkle over fruit.
11. Bake at 375F. for 45 to 60 minutes or until topping is deep golden brown, apples are tender and filling is bubbly. Cool 1 hour.
12. To serve, cut warm dessert into squares; place on individual dessert plates. Top each with caramel topping and ice cream.