Desserts that can cook in the crock pot while you do other things are always a good thing. And the apple and butterscotch in this dessert make it perfect for fall.
This recipes comes from an old Taste of Home slow cooking cookbook that is no longer available. I know I have shared several recipes from various Taste of Home cookbooks for my Cooking Through My Collection series, but that just shows how much I love them. After all these years they are still some of my favorite cookbooks.
If you are new to cooking, or need some inspiration, Taste of Home magazine, cookbooks, and website are a great place to start.
I made this Butterscotch Crisp a few weeks ago and we loved it, but I also recently made a Caramel Apple Crisp in the Crock Pot that we loved and I will share that one soon. Apple crisp is a delicious dessert to serve in the fall and you can never have too many apple desserts, right?
We loved this Butterscotch Crisp served warm with ice cream, but really it is good any way you serve it.
Slow Cooked Butterscotch Crisp
- 6 cups apples peeled, cored, and sliced
- 3/4 cup brown sugar
- 1/2 cups oats
- 1 package, 3. 5 ounces cook and serve butterscotch pudding ( Be sure to use cook and serve, instant will not work?)
- 1 teaspoon cinnamon
- 1/2 cup butter, cold and cut into small pieces
- Place the apples in a 3 qt slow cooker.
- In a bowl combine the brown sugar, oats, dry pudding mix, and the cinnamon.
- WIth a fork or pastry blender cut in butter until mixture resembles coarse crumbs.
- Sprinkle over the top of the apples.
- Cover and bake on low for 3-4 hours or until apples are tender.
- Serve on its own or with ice cream or whipped cream.