Best Apple Crisp Ever

I'm not a pie fan--I don't like pastry crusts. I know, I know, I'm weird. Rob reminds me of that every time he gets to eat pie somewhere else. Fortunately, he's even pleased when I do something with a graham cracker or Oreo crust.

My favorite fall dessert is apple crisp. I've enjoyed it for years, but it really became my favorite after my sister-in-law, Sara, introduced me to a new version. Hers calls for a little butterscotch pudding in the topping--that caramelizes into the apples. Yum!

I like mine extra "crispy," so I actually do 2 toppings for apple crisp now. I tried putting the 2 topping recipes together, but one calls for melted margarine/butter and the other calls for softened margarine/butter. After experimenting, I've decided it's best to do both separately.

In a 9x13 pan mix the following:
8 cups peeled, sliced apples (if you make lots of apple stuff, this is a must)
1 cup packed brown sugar
2 T flour
1/2 cup milk
1 cup water

Topping 1:
1 1/3 cup flour
1 cup oats
1/2 cup sugar
1 c margarine, melted
1 tsp salt
2 tsp cinnamon
2 packages butterscotch pudding (cook 'n serve)

Topping 2:
1 cup flour
1 cup brown sugar
1 cup oats
1/2 cup butter
1 tsp cinnamon
dash of nutmeg

Bake at 350 for 45-50 min.

I know, it's a little bit labor intensive because of the 2 toppings, but it IS worth it. It's fabulous!

Notes:
I use a pastry blender to mix the toppings
Pudding topping goes on first, then the other crispy one on top
I actually never measure the apples, I just fill the pan up with apples and mix the other ingredients in
You're welcome to borrow my apple corer/slicer/peeler tool :)