CRUST:

2 1/2 cups bisquick
1 1/2 cups quick-cooking oats
1 cup packed brown sugar
1 cup cold butter OR margarine
1/2 cup chopped pecans

FILLING:

8 cups thinly sliced, peeled apples (about 5 large)
1 (6 oz) bag sweetened dried cranberries
1/2 cup sugar
1 tbs cinnamon
1(8 oz) container sour cream
3 eggs
1/2 gallon vanilla ice cream

preheat oven to 375°. spray a 15″x10″ baking pan with nonstick cooking spray.

in a large bowl mix bisquick, oats and brown sugar. cut in butter using pastry blender, (or by pulling 2 table knives through the ingredients in opposite directions), until the mixture is crumbly. remove 1 1/2 cups of the crumb mixture to a small bowl; stir in the pecans. set aside for the topping. pat the remaining crumb mixture into the bottom of the baking pan.

in a large bowl, toss the apples, cranberries, sugar and cinnamon. in a small bowl, whisk together the sour cream and eggs. pour over the apple mixture; toss to coat. spoon filling over the crust; sprinkle reserved crumb/nut mixture over the filling.

bake for 45-55 minutes or until the topping is golden brown and the apples are tender. cool for 30 minutes. cut into 8 rows by 4 rows. serve warm with ice cream.

makes 32 bars