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Applescotch Crisp Recipe
Applescotch Crisp Recipe photo by Taste of Home

Applescotch Crisp Recipe

Read Reviews (5)
4.82 5
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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
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES: 8 servings


  • 4 cups sliced peeled tart apples
  • 1/2 cup packed brown sugar
  • 2/3 cup plus 1 tablespoon King Arthur Unbleached 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

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.


  1. 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.
  2. 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.
  3. 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.
Originally published as Applescotch Crisp in Country Woman March/April 1999, p33

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.

Reviews for Applescotch Crisp(5)

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Reviewed Oct. 24, 2011

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 May. 1, 2011

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 Aug. 21, 2010

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

Reviewed Apr. 14, 2009

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 Aug. 8, 2008

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

sandy skarupa from Troy Ohio

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