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


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


  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.


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”


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)


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.