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Applescotch Crisp Recipe

Applescotch Crisp Recipe photo by Taste of Home

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Meet the Cook: Just as soon as the first crop of apples is off the trees, I fix this crisp. Thanks to the butterscotch pudding, it's moist and sweet. It's popular at potlucks, and it's a nice snack. In fact, I'm reluctant to make it in the evening - I'm afraid someone will sneak down to the refrigerator at midnight and claim it! My husband and I have four children, ranging in age from 21 to 8. -Elaine Nicholl, Nottingham, Pennsylvania

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Applescotch Crisp Recipe

Prep: 10 min. Bake: 45 min.

Yield: 8 Servings

10 45 55

Ingredients

4 cups sliced peeled tart apples
1/2 cup packed brown sugar
2/3 cup plus 1 tablespoon all-purpose flour, divided
1/2 cup water
1/4 cup milk
1/2 cup quick-cooking oats
1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter, cubed
Ice cream, optional

Directions

Place the apples in an ungreased 11-in. x 7-in. baking dish. In a large bowl, whisk the brown sugar, 1 tablespoon flour, water and milk. Pour over apples.
In another bowl, combine oats, pudding mix, sugar, cinnamon, salt and the remaining flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples.
Bake at 350° for 45-50 minutes or until topping is golden brown and fruit is tender. Serve with ice cream if desired. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 317 calories, 12 g fat (7 g saturated fat), 32 mg cholesterol, 335 mg sodium, 52 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Applescotch Crisp in Country Woman March/April 1999, p33

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Reviews for Applescotch Crisp

Applescotch Crisp

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Reviewed on Oct. 24, 2011 by goodelli

This was a quick and easy recipe, however I found the topping to be a bit bland and I did not taste the butterscotch. I will try it again with less flour in the topping, and I will mix about a teaspoon of cinnamon in the brown sugar/milk/water mixture.

Reviewed on May. 01, 2011 by Lori Snider

I've made this for years in a pie shell. It's always a delicious hit! Occasionally I'll add some pecan pieces to the topping. Yum!

Reviewed on Aug. 21, 2010 by leahdp1

This is the best apple crisp ever it is requested very often

Reviewed on Apr. 14, 2009 by ARoach2

This is a great recipe. I've been making it since 1974. I discovered it on a can of Del Monte peaches. The only difference is the liquid. My recipe uses 3/4 cup reserved juices instead of milk and water for the filling.

Reviewed on Aug. 08, 2008 by skarupa

this sound's great I will suely try it. thank's.

sandy skarupa from Troy Ohio