4 lg. cooking apples, peeled, cored and thinly sliced
3/4 c. fresh or frozen blueberries
1 (4 serving) instant butterscotch pudding
1/4 c. butter
2/3 c. rolled oats
1/2 c. flour
1/2 c. packed brown sugar
1/2 c. finely chopped pecans
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Place apples and blueberries in a microwave-safe 8 x 1/2-inch round baking dish. Sprinkle with 2 tablespoons of the dry pudding mix. Set aside.

In a medium microwave-safe mixing bowl, microwave butter covered on high for 35 to 40 seconds or until melted. Add remaining pudding mix, oats, flour, brown sugar, pecans, cinnamon and nutmeg, stirring until mixture is crumbly. Spoon over fruit mixture (dish will be full). Microcook uncovered on high for 11 to 13 minutes or until apples are tender, giving the dish a quarter turn every 3 minutes. Let stand 30 minutes before serving. Makes 6 to 8 servings.