Best 7 Bisquick Apple Crunch Recipes

BISQUICK APPLE CRUNCH

Steps:

• Heat oven to 400°F.
• Prepare Caramel Sauce. Blend baking mix, sugar and salt in saucepan.
• Stir in vinegar and water.
• Cook, stirring constantly, over medium heat until mixture thickens and boils.
• Boil and stir 1 minute. Remove from heat.
• Stir in vanilla and butter. Cool.
• Place apples in ungreased square pan, 8 x 8 x 2 inches.
• Sprinkle with 1/2 teaspoon cinnamon and the nutmeg.
• Stir 1 1/2 cups baking mix and milk to a soft dough.
• Scatter dropped dough over apples and spread dough over apples as best you can; sprinkle with 1/8 teaspoon cinnamon.
• Pour Caramel Sauce over top.
• Bake 35 to 40 minutes or until apples are tender. 6 servings.
• Betty Crocker's Bisquick Cookbook.

APPLE COBBLER WITH BISQUICK

Steps:

• Combine baking mix and sugar, add in the milk and mix well.
• Pour into the bottom of a greased 9×9 pan.
• Top this with the chopped apples, do not stir.
• Mix the brown sugar, cinnamon, and nutmeg together and sprinkle evenly over the apples.
• Pour the hot water over the top of this, again do not stir.
• Bake at 350 F for 1 hour.
• Let cool.
• Serve & enjoy with ice cream!

APPLE CRISP

Steps:

• Peel apples and slice into baking dish.
• Sprinkle with some sugar and cinnamon.
• Mix oatmeal, brown sugar, Bisquick, butter, cinnamon and nutmeg.
• Sprinkle over the apples.
• Bake until tender -- about 35-40 minutes at 375°F.

SQUASH AND APPLE BISQUE

Steps:

• Mix all ingredients except sour cream in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 8 to 10 hours (or high heat setting 3 to 5 hours) or until squash is tender.
• Place one-third to one-half of the mixture at a time in blender or food processor. Cover and blend on high speed until smooth. Return mixture to cooker.
• Stir in sour cream. Cover and cook on low heat setting 15 minutes or just until soup is hot; stir.
• Garnish each serving with a dollop of sour cream.

GLUTEN-FREE BISQUICK® APPLE CRISP

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch baking dish with vegan buttery spread.
• In large bowl, mix apple filling ingredients; set aside.
• In medium bowl, mix brown sugar, Bisquick® mix and 2 teaspoons cinnamon. Cut in spread, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture is crumbly.
• Spread 4 cups of the apple filling in pan; sprinkle 1/2 cup crisp topping over apples. Spoon remaining apple filling on top; sprinkle with remaining crisp topping.
• Bake 50 to 55 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve with whipped cream.

CLASSIC SLOW-COOKER APPLE CRISP

Steps:

• Place apples in large bowl, and pour the cinnamon sugar mixture over apples. Stir until all apples are evenly coated.
• Spray 4- to 5-quart slow cooker with cooking spray. Place apple mixture into slow cooker.
• In large bowl, mix all Topping ingredients except butter. Stir until well combined. Place butter pieces on top. Using fork or pastry blender, cut cold butter into mixture until crumbly. Sprinkle over apple mixture. Cover and cook on High heat setting 3 hours.
• Serve warm with a scoop of your favorite ice cream.

EASY APPLE CRISP

Steps:

• Heat oven to 375°F. Spray bottom and sides of 8-inch square pan with cooking spray.
• Spread apples in pan. In small bowl, mix brown sugar and cinnamon. Sprinkle mixture over apples. Pour water over apples.
• In medium bowl, mix flour, granulated sugar and softened butter, using pastry blender or fork, until crumbly. Sprinkle over apples.
• Bake 45 to 50 minutes or until topping is golden brown and apples are tender when pierced with fork. Cool 10 minutes before serving. Serve with ice cream or whipped cream.