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1
Heat oven to 350F and grease bottom & sides of 9x13-inch pan with shortening.
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2
Beat butter & brown sugar in large bowl on medium speed until well mixed.
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3
Beat in 1 cup flour, the oats, cinnamon, baking soda and pecans until well blended and crumbly.
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4
Press half of the crumbly mixture in bottom of pan.
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5
Reserve remaining crumbly mixture for topping.
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6
Spread apples over crust in pan.
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7
Heat 3/4 cup caramel topping and 1/4 cup flour to boiling, stirring constantly.
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8
Boil about 1 minute, stirring constantly until slightly thickened.
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9
Drizzle over apples.
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10
Sprinkle w/reserved crumbly mixture.
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11
Bake 35 - 45 minutes or until top is golden brown.
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12
Cool 30 minutes before serving.
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13
Top with ice cream an additional caramel topping.
