1 (14-oz) package gingerbread mix divided
3/4 cup water
1/4 cup firmly packed light brown sugar
1/2 cup butter, divided
1/2 cup chopped pecans
2 (21-oz) cans apple pie filling
Vanilla ice cream

Stir together 2 cups gingerbread mix and 3/4 cup water until smooth; set aside. Stir together remaining gingerbread mix and brown sugar; add 1/4 cup butter until mixture is crumbly. Stir in pecans; set aside. Combine apple pie filling and remaining 1/4 cup butter in large saucepan, and cook, stirring often, 5 minutes over medium heat or until thoroughly heated. Spoon hot apple mixture even into a lightly greased 11 x 7 baking dish. Spoon gingerbread mixture evenly over hot apple mixture; sprinkle with pecan mixture. Bake at 375 for 30 to 35 minute or until set. Serve cobbler warm with vanilla ice cream.

The Skinny: Use your favorite sugar substitute and frozen yogurt in place of the ice cream.