1/2	Cup	All-purpose flour
1/4	Cup	Granulated sugar
1/4	Cup	Light brown sugar, packed
1/4	Cup	Chilled butter or margarine, cut into small pieces
1/2	Cup	Coarsely broken peanut brittle
3 1/2	Cups	Sliced, peeled granny smith apples
3 1/2	Cups	Slices, peeled Rome apples
1/3	Cup	Fat-free Caramel Sundae syrup

Preheat oven to 375°. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and sugars in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Add peanut brittle; toss well.

Combine apples and syrup in a bowl; toss well. Spoon apple mixture into an 8-inch square baking dish. Springle with crumb mixture. Bake for 45 minutes or until golden brown.

YIELD: 7-9 servings