Butterscotch Apple Crumb Dessert with Pecans and Oats
A warm, comforting dessert combining tender baked apples with a rich butterscotch-flavored crumb topping made from oats, pecans, and brown sugar. Perfect for fall gatherings or family dinners when you want something homey yet special. The butterscotch pudding mix creates an unusually rich, caramel-like flavor that sets this apart from typical apple crisps, while the combination of oats and pecans adds wonderful texture contrast to the soft, cinnamon-spiced apples.
Ingredients
- 1 cup quick-cooking oats, uncooked
- ½ cup pecans, chopped
- ½ cup Land O Lakes® Butter, softened
- ¼ cup all-purpose flour
- ¼ cup brown sugar, firmly packed
- 1 package butterscotch-flavored pudding and pie filling mix, 3 5/8-ounce
- 1 teaspoon ground cinnamon
- 4 medium cooking apples, peeled, sliced 1/8-inch
- vanilla ice cream(optional)
Instructions
- 1
Heat oven to 375°F
- 2
Combine oats, pecans, butter, flour, brown sugar, pudding mix, and cinnamon in bowl
- 3
Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs
- 4
Combine apples and half of crumb mixture in greased 8-inch square glass baking pan
- 5
Sprinkle with remaining crumb mixture
- 6
Bake until apples are fork tender
- 7
Serve warm with ice cream if desired
Tips
Use firm cooking apples like Granny Smith or Honeycrisp that hold their shape during baking and won't turn mushy.
Make sure butter is properly softened for easy mixing - it should give slightly to pressure but not be melted.
Good to Know
Cover and refrigerate for up to 3 days. Reheat in 350°F oven for 10-15 minutes.
Assemble up to 1 day ahead and refrigerate unbaked. Add 5-10 minutes to baking time if baking from cold.
Best served warm from the oven with vanilla ice cream or whipped cream.
Common Mistakes
Don't overmix the crumb topping to avoid tough, dense results.
Slice apples uniformly to ensure even cooking throughout the dish.
Substitutions
Dairy-Free Swaps
less distinctive flavor
Nut-Free Alternatives
FAQ
Can I use instant oats instead of quick-cooking oats?
Quick-cooking oats work better as they hold their texture during baking. Instant oats may become too soft and mushy in the finished dessert.
What if I don't have butterscotch pudding mix?
You can substitute vanilla pudding mix for a milder flavor, or make your own by mixing 3 tablespoons cornstarch with 3 tablespoons brown sugar.
How long will this keep?
Store covered in the refrigerator for up to 3 days. The texture is best when reheated in the oven rather than microwave.