 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 3 |
|
This dessert classic from Jolanthe Erb of Harrisonburg, Virginia gets a rich twist from butterscotch pudding. We had the warm apple filling bubbling to perfection in a mini slow cooker. Ingredients:
3 cups thinly sliced peeled tart apples (about 3 medium) |
1/3 cup packed brown sugar |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup quick-cooking oats |
1/3 cup cook-and-serve butterscotch pudding mix |
1/2 teaspoon ground cinnamon |
1/4 cup cold butter, cubed |
vanilla ice cream, optional |
Directions:
1. Place apples in a 1-1/2-qt. slow cooker. In a small bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples.
2. Cover and cook on low for 2-1/2 to 3-1/2 hours or until apples are tender. Serve with ice cream if desired. Yield: 3 servings.
|
|