Hot Apple Pie Sundaes

Mom made this one Christmas Eve for our family - it was so yummy and fresh!

Streusel Topping:
1/2 cup (1 stick) butter
1/2 cup flour
1/2 cup firmly packed light brown sugar
1/2 cup chopped pecans

1. To make the streusel, preheat oven to 400. Line a baking sheet with
parchment paper, foil or a silicone baking liner. In medium mixing bowl,
cut butter into flour and sugar until mixture begins to look like peas.
Add the pecans and stir to blend.
2. Transfer mixture to baking sheet,
breaking up any bits that are large. Bake the streusel for 10 to 15
minutes or until golden brown.
3. Cool and transfer to a zipper top plastic bag and refrigerate for up to 1 week or freeze for up to 2 months. Defrost and bring to room temperature before proceeding.

Apple Filling:
1/2 cup (1 stick) unsalted butter, cut into pieces
2/3 cup firmly packed light brown sugar
3 Granny Smith apples, peeled, cored and chopped
1 t. ground cinnamon
1/8 t. ground nutmeg

1. Melt the butter in large skillet and add brown sugar, cooking until sugar is melted.

2. Add apples, cinnamon and nutmeg and cook until sauce is thickened and apples are golden and soft, about 10 to 15 minutes. Remove from heat and use at once, or cool and refrigerate in an airtight container for up to 4 days. Reheat before serving.

Assembly:
1 recipe streusel topping
1 recipe apple filling
1 quart good quality vanilla ice cream
2 cups heavy cream, whipped to stiff peaks for garnish, optional

Sprinkle a bit of the streusel in the bottom of 8 to 10 sundae glasses and ladle some of the
hot apple filling into each glass. Top with a scoop of ice cream, more apple filling and sprinkle with some of the streusel topping. Garnish with whipped cream if desired and serve at once. Makes 8 to 10 servings.