Butterscotch Walnut Apple Crisp

Northern Ontario in the fall is a warm blanket of vibrant colours that wrap you up in cozy autumn comfort. Throw in a crackling fire, a loon calling goodbye as he takes flight into the sunset, and some of this apple crisp, and you've got one hell of a moment. If you've never been here in the fall, I highly, highly recommend it. 


You can do this on the Q as well. Set the temp to about 350 (medium),and use a disposable tin. Cover the crisp with foil and poke some steam holes in it. It's best to put it on the second rack, or if possible, keep one side of the Q off and put your crisp there.

Also important to note- try switching it up with peaches and pecans, it's fantastic. To learn more about Ontario apples, click here.

Preheat oven to 350. Make your fruit mixture with the following:

• 4 cups peeled, cored and sliced northern spy apples
• 1/4 cup milk
• 1 tbsp. flour
• 1/2 cup firmly packed brown sugar

Combine all ingredients, making sure apples are coated evenly. Place in an ungreased 8x8(or 9x9) baking dish.

Next, combine the following until nice and crumbly and sprinkle over apple mixture:

• 2/3 cup all purpose flour
• 1/4 cup sugar
• 1/2 cup quick cooking oats
• 1/2 cup walnuts, chopped
• 1/4 tsp. nutmeg
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 box of cook and serve butterscotch pudding 
• ½ cup melted butter 

Bake for 40-50 minutes until bubbly and golden. Serve with real vanilla ice cream or maple whipped cream, sprinkle with cinnamon and garnish with fresh mint if you've got it. It's a warm hug on a cold day, enjoy....