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Applescotch Crisp

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


  • 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 11x7-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.
Nutrition Facts
1 each: 317 calories, 12g fat (7g saturated fat), 32mg cholesterol, 335mg sodium, 52g carbohydrate (36g sugars, 2g fiber), 2g protein.

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  • goodelli
    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
    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
    Aug 21, 2010

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

  • angelasandoval
    May 24, 2010

    No comment left

  • ARoach2
    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.

  • stacyspy
    Nov 19, 2008

    No comment left

  • skarupa
    Aug 8, 2008

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

  • meyersox
    Nov 2, 2007

    No comment left

  • kdmcclain
    Oct 15, 2007

    No comment left

  • shamattu
    Apr 7, 2007

    No comment left