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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
This recipe is:
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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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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
this sound's great I will suely try it. thank's.
sandy skarupa from Troy Ohio
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