Apple & Apple Pudding With Oatmeal Crisp Top

1. 1

   In your slow cooker, place the apples and pineapples.

2. 2

   To the fruit, add the orange marmalade and the butterscotch topping; mix to coat well.

3. 3

   In a medium bowl beat with an electric beater the softened cream cheese and sweetened condensed milk until smooth.

4. 4

   To the cream cheese mixture, add the evaporated milk, cinnamon, 1/4 teaspoons cloves,and 1/3 cup bisquick mix and beat till mixed well.

5. 5

   Pour this mixture over the fruit mixture in the slow cooker and stir.

6. 6

   Put your slow cooker on High for 2 1/2 hours.

7. 7

   While your crock pot is doing it's thing, heat your oven to 350 degrees, and mix together all ingredients for the oatmeal crisp topping in a medium bowl.

8. 8

   Pour out the oatmeal mixture into the center of a parchment lined baking sheet(the parchment is important because the oatmeal topping to very hard to get off the baking sheet later without it).

9. 9

   Spread the mixture out thinly into about an 8 or 9 inch circle in the center of the pan.

10. 10

    (Make sure it's in the center, because it will spread as it bakes).

11. 11

    Bake the oatmeal mixture for about 8-10 minutes.

12. 12

    (Watch it closely so it does not burn.

13. 13

    Let the oatmeal topping cool completely before touching it(it will be soft while it is hot, but cools into a crisp lacey topping).

14. 14

    After completely cool, use parchment to pick it up; then break or crumble it into small pieces.

15. 15

    Store the oatmeal topping in an airtight container.

16. 16

    After 2 1/2 hours when the pudding is done, stir it well and serve in individual dishes with whipped cream and the oatmeal crisp sprinkled on top, yum!

* Per serving · 4 servings · Values may vary.