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1 14-ounce package gingerbread mix, divided
¾ cups water
¼ cup brown sugar
½ cup butter, divided
½ cup pecans, chopped
2 21-ounce cans apple pie filling
vanilla ice cream (optional)
Stir together 2 cups gingerbread mix and ¾ cups water until smooth.
Set mixture aside.
Stir together the remaining gingerbread mix and brown sugar. Cut in ¼
cup butter until mixture is crumbly. Stir in chopped pecans. Set
mixture aside.
Combine apple pie filling and remaining ¼ cup butter in a saucepan and
cook, stirring often, 5 minutes over medium heat or until thoroughly
heated. Spoon hot apple mixture evenly into a lightly greased 11 x 7
inch baking dish. Spoon gingerbread mixture evenly over hot apple pie
filling mixture. Sprinkle evenly with pecan and brown sugar mixture.
Bake at 375 for 30-35 minutes or until set. Serve with vanilla ice cream
¾ cups water
¼ cup brown sugar
½ cup butter, divided
½ cup pecans, chopped
2 21-ounce cans apple pie filling
vanilla ice cream (optional)
Stir together 2 cups gingerbread mix and ¾ cups water until smooth.
Set mixture aside.
Stir together the remaining gingerbread mix and brown sugar. Cut in ¼
cup butter until mixture is crumbly. Stir in chopped pecans. Set
mixture aside.
Combine apple pie filling and remaining ¼ cup butter in a saucepan and
cook, stirring often, 5 minutes over medium heat or until thoroughly
heated. Spoon hot apple mixture evenly into a lightly greased 11 x 7
inch baking dish. Spoon gingerbread mixture evenly over hot apple pie
filling mixture. Sprinkle evenly with pecan and brown sugar mixture.
Bake at 375 for 30-35 minutes or until set. Serve with vanilla ice cream