Easy Apple Crisp

Easy -Apple -Crisp


Easy Apple Crisp





1/2 cup (70g) all-purpose flour

1/2 cup old fashioned oats

1/2 cup (110g) packed light-brown sugar

1/2 tsp baking powder

1/4 tsp ground cinnamon

1/4 tsp salt

1/3 cup (76g) unsalted butter , diced into small cubes


Apple filling:

2 lbs Granny Smith apples (at room temperature) peeled, cored and sliced thin (about 1/8-inch)

3 Tbsp (42g) unsalted butter , melted

2 Tbsp all-purpose flour

3 Tbsp water

1 Tbsp lemon juice

1/2 tsp vanilla extract

1/4 cup (55g) light-brown sugar

1/2 tsp ground cinnamon




Preheat oven to 375 degrees and position oven rack one level below the center. Butter an 8 by 8 inch baking dish (or small casserole dish with a similar size), set aside.

In a mixing bowl whisk together 1/2 cup flour, the oats, 1/2 cup brown sugar, the baking powder, 1/4 tsp cinnamon and 1/4 tsp salt for 30 seconds.

Add diced butter and using clean fingertips, rub butter into dry mixture until it comes together into small crumbles. Transfer to refrigerator to chill while preparing filling.
In a small mixing bowl, whisk together melted butter and flour until well blended, then mix in water, lemon juice and vanilla. Stir in 1/4 cup brown sugar, 1/2 tsp cinnamon, and pinch of salt.

Place apples in a large bowl then pour butter mixture over apples and toss to evenly coat, then pour apple mixture into prepared baking dish and spread into an even layer.

Remove topping from refrigerator and sprinkle into crumbles evenly over top of apples.
Bake in preheated oven until top is golden brown and apples are tender when pierced with a toothpick, about 35 minutes.

Remove from oven and allow to rest 10 minutes before serving. Serve warm with vanilla ice cream and salted caramel sauce if desired.
1 pinch salt

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Blueberry Biscuits

Blueberry- Biscuits


Blueberry Biscuits





2 cups Flour

4 teaspoons baking powder

1 cup milk, cold

⅓ cup sugar

5 tablespoons of butter (cold or frozen)

1 teaspoon salt

3 ounces blueberries, fresh or dried




1 cup powdered sugar
⅛ cup water
1 teaspoon vanilla
½ teaspoon lemon juice



Preheat oven to 450°F. Mix salt, sugar, flour, and baking powder in a bowl. Add the super cold milk into dry ingredients and mix. As dough begins to form take each tablespoon of hardened solidified butter and break chunks off and spread evenly over dough. Fold dough, and knead, repeat until all butter is spread in chunks evenly throughout dough. Carefully fold in the blueberries. Move dough to floured cutting board and roll flat to about ¼ – ½ thick (or to desired thickness) and cut approximately 6 Blueberry Biscuits with a biscuit or cookie cutter. If you notice the butter starts to melt (hot kitchen) during this process it may be necessary to return the dough to the freezer for 10-15 minutes. Do not exceed 20, as the baking powder’s 1st stage may become inactive past that. Place in oven and bake for about 7-12 minutes. Melt 1 tablespoon of low-fat butter in the microwave, and paint finished biscuits with a pastry brush. Mix glaze ingredients in a bowl, and drizzle over Blueberry Biscuits with a fork.

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