Fruit 'N' Pudding Crisp

• 2 to 3 c. drained, canned peaches, pears, apples or apricot halves or slices (reserve 1/4 c. syrup)
• 1/4 c. brown sugar
• 2/3 c. all-purpose flour
• 1/2 c. quick cooking oats
• 1/2 c. chopped nuts
• 1/4 c. sugar
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1 pkg. dry butterscotch or vanilla pudding (not instant, reserve 1 Tbsp. for fruit)
• 1/2 c. butter, melted

1. Combine fruit, reserved 1 tablespoon dry pudding mix, 1/4 cup brown sugar and reserved 1/4 cup fruit syrup in ungreased 1 1/2-quart round casserole or 8-inch square baking pan.
2. Set aside. Combine flour, oats, nuts, sugar, salt, cinnamon, pudding mix and butter in a large mixing bowl until well blended and crumbly. Sprinkle over fruit mixture.
3. Bake at 350u0b0 for 45 to 50 minutes until deep golden brown and bubbly.
4. Serve warm with ice cream or whipped cream.
5. Yield:
6. 5 to 6 servings.

peaches, brown sugar, allpurpose, cooking oats, nuts, sugar, salt, cinnamon, butterscotch, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=722088 (may not work)