Applescotch Crisp Recipe
Applescotch Crisp Recipe photo by Taste of Home
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Applescotch Crisp Recipe

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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 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 each: 317 calories, 12g fat (7g saturated fat), 32mg cholesterol, 335mg sodium, 52g carbohydrate (36g sugars, 2g fiber), 2g 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

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goodelli User ID: 1478079 51644
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."

Lori Snider User ID: 1054152 70610
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!"

leahdp1 User ID: 3605405 203043
Reviewed Aug. 21, 2010

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

ARoach2 User ID: 3069612 52585
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."

skarupa User ID: 1418194 32581
Reviewed Aug. 8, 2008

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

sandy skarupa from Troy Ohio"

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