Apple Scotch Crisp

4 c. apples, chopped

1 T. flour

1/4 c. water

1/2 c. brown sugar

1/4 c. milk

2/3 c. nuts, chopped (optional)

1/2 c. butter

2/3 c. flour

1 tsp cinnamon

1/4 c. sugar

1/2 c. quick oatmeal

1/4 tsp. salt

1 pkg butterscotch pudding mix (not instant)

Combine apples, flour, water, brown sugar and milk; put in a 9x9-inch or 8x11-inch pan. Combine the nuts, butter, flour, cinnamon, sugar, oatmeal, salt, and butterscotch pudding mix. Crumble mixture on top of the apples. Bake at 350 degrees for 50 to 60 minutes. Yield: 9-12 servings

Contributor: Florence Van Ruler, recipe from Josephine Vanden Burgh who "usually made these 2 to 3 months before Christmas because she said they tasted better after they aged."

Cookbook: Chandler Reformed Church, Chandler, MN, October 2003