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