Tuesday, November 1, 2022

Back in the Kitchen

When I went into the big freezer in search of something else, I discovered a bag of frozen Cortland apple slices (chunks) that were dated October 2021. I had forgotten all about them. What to do? I have been checking out the cupboard supplies lately to be sure my items aren't outdated and found one box that was very close. Light bulb!  I will make an apple crisp in my new casserole dish. It will be a treat! This morning I undertook the project. I don't do much baking now as it is more difficult to clean up and use up the results, but.....The main work was already done. The three large apples from last year were already peeled, cored and sliced and ready! And, best of all I had never made an apple crisp in a pie plate, no less than one of special pottery! The recipe I dug out called for the exact amount of apples that I had so it seemed the best thing to do with them. 

And, yes I have both cool whip and vanilla ice cream to go on top. It will be my lunch today. The best thing is that a long-time friend will stop in tomorrow for an overnight visit as she travels up from SC vacation, to her home in western PA. I'll have a dessert ready. 

Bisquick and Apples


3 C apples peeled and sliced

1 t ground cinnamon

1/2 t nutmeg

1/2 C Bisquick mix

2 large eggs

1/2 C granulated sugar

1/2 C whole milk

1 t vanilla extract

1 T butter, softened

1/4 t Kosher salt


1/2 C Bisquick mix

1/4 C light brown sugar, packed

1/2 t ground cinnamon

2 T cold butter


1.  Preheat oven 325° and grease 9” or 10 “pie dish.

2.  Add cinnamon and nutmeg to apples and mix well.

3.  Add the apple mixture to prepared pie dish and spread out evenly.

4. Whisk together a 1/2 C of Bisquick mix, eggs, milk, sugar, vanilla, butter and salt.

The butter is soft but not melted and will leave lumps. OK. Pour  wet mixture over over apples.

5. Use your hands or pastry cutter to mix topping until a crumble forms. Sprinkle over top.

6. Bake for 50-55 minutes at 325° Rest before serving.