I”ve been having one of those weeks. You know, the one where you hit the floor at 5:30 in the morning after tripping over your sons safety gate, or send your fresh pizza flying while giving yourself a matching pair of second degree burns. Yeah, it”s been one of those weeks. Thankfully it is Friday and I am eagerly awaiting the start of a new week, hoping for the absence of pinched fingers, banged heads, and stubbed toes.
I wish I had a slice of this Butterscotch Apple Crisp to drowned out my bruises. Unfortunately, I will have to be satisfied with drooling over this photo that I took while visiting my parents in Canada. You see, Jello Instant Pudding has yet to be discovered here in Norway (by me). The likeliest candidate I have found so far are these sticky puddings, which don”t have me convinced just yet. But perhaps, after a little testing.
I normally like to make most of my foods from scratch. But, sometimes there is just no substitute for the instant pudding packages. Plus, it is just so darn tasty. The recipe calls for a 7×11 pan but I have often used a 8×8 pan with great results.
Butterscotch Apple Crisp
adapted from TasteofHome
- 4 cups tart apples, peeled and sliced
- 1/2 cup packed brown sugar
- 1 Tbsp. flour
- 1/2 cup water
- 1/4 cup milk
- 1/2 cup quick-cooking oats
- 2/3 cup flour
- 1 (4 serving size) pckg. cook-and-serve butterscotch pudding mix (I often used instant)
- 1/4 cup sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/2 cup cold butter, cubed
- Layer the apples in an ungreased 7×11 inch pan (or 8×8 if need be).
- Whisk together brown sugar, 1 Tbsp. flour, water and milk. Pour over apples.
- In a separate bowl combine oats, 2/3 cup flour, butterscotch pudding mix, sugar, cinnamon, and salt. Cut in butter until crumbly. Sprinkle over apples.
- Bake at 350 for 45- 50 min. until apples are cooked through and topping is golden brown.