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One of the great things about this recipe is that it's versatile. You can plan ahead and make it in your slow cooker or you can throw it together last minute and pop it in the oven. Either way, don't count on the baking dish being full for long. Unless of course you possess more self-control than certain members of our house. But I'm not mentioning any names (ahem). Lately, Rick and I are more in the mood for it being a little more on the crispy side, so I've been using the oven, but either way, it's great!
I originally posted this back in 2008, but am updating it with a downloadable recipe card so you can print it off to use in the future. :)
Butterscotch Apple Crisp
- 6 cups peeled and sliced tart apples (about 5 large)
- 3/4 cup packed brown sugar
- 1/2 cup flour
- 1/2 cup quick-cooking oats
- 1 package (3 1/2 ounces) cook and serve butterscotch pudding mix
- 1 tsp. ground cinnamon
- 1/2 cup cold butter or margarine
1. Place apples in a 3-quart slow cooker (or in bottom of a 9x13 baking dish).
2. In a bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until the mix resembles coarse crumbs. Sprinkle over the apples.
3. If using slow cooker, cover and cook on low for 5 hours or until the apples are tender. If using oven, bake at 350 for 30-40 minutes or until the apples are tender and topping is browned.
Note: This recipe was submitted by me to Quick Cooking magazine in the fall of 2003 and was a $300 runner-up in one of their recipe contests. I posted this awhile ago on my blog, but am reposting because it is too yummy to be missed!