Directions

1. Combine 3/4 cup flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat water, milk and butter until very warm (120^° to 130^°F); gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in remaining 1/2 cup flour to make a stiff batter. Turn into greased 13 x 9-inch pan. Arrange Cinnamon Apples (and sauce) evenly over batter; sprinkle with Cinnamon Topping. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375^°F for 25 minutes or until done. Cool in pan on wire rack. Cinnamon Apples: Combine butter, sugar and cinnamon in a large skillet. Cook over medium heat until sugar dissolves, stirring constantly. Add apples; cook, stirring occasionally, until apples begin to soften, about 5 minutes. Remove from heat; let cool. Cinnamon Topping: Combine sugar and cinnamon in a small bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs.