Apple Crisp

Apple Crisp
adapted from Pillsbury’s “The Complete Book of Baking”
Yield: 12 (1/2 c) servings

Apple Mixture:

6 c sliced apples (usu 3 Granny Smith)
1 tsp cinnamon
1 tbsp water
1 tsp lemon juice
1/4 c sugar

Topping:

1 c rolled oats
1 c all purpose flour
1 c brown sugar
1/2 c butter, softened

Directions:

  1. Preheat oven to 375 F.
  2. Mix apple mixture together in bowl.
  3. Mix topping mixture together in second bowl.
  4. Place apple mixture in ungreased 8 x 8 pyrex (brownie pan).
  5. Top with topping mixture.
  6. Bake 375 F for 25-35 min.
  7. Enjoy with whipping cream or ice cream.

NOTE: Can also use sliced peeled peaches or blueberries for the apples.

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Pillsbury’s Buttermilk Biscuits

These are rolled out biscuits, not drop biscuits.

Recipe makes 6 biscuits, each cut out with a 2 inch round cutter.

From “Pillsbury the Complete Book of Baking”

INGREDIENTS:

1 c flour
1.5 tsp baking powder
1/8 tsp (pinch) baking soda
1/4 tsp salt
1/4 c (half stick) room temperature butter
1/2 c buttermilk (or liquidy yogurt, or milk and yogurt mix)

DIRECTIONS:

Mix dry ingredients.

Add butter. Mix.

Add buttermilk. Mix.

Dough should be of rolling consistency. Make round, fridge for an hour.

Roll out 1/2 inch thick, cut with 2 inch round cutter (or a glass about that size, if you don’t have around cutter).

Bake 450 F for 8-12 min on ungreased cookie sheet (I use nonstick or silpat) until light brown. Enjoy warm.

NOTE: These taste fine and look good, the family liked them a lot, but honestly I find them very meh. They didn’t have the flaky biscuit layers that I like, or that soft as air consistency. For me, meh.