Comedienne Lucille Ball was at her best when she was playing with food. But off-screen the TV legend wasn't much of a cook.
Her culinary skills were so lackluster that when asked what she wanted for her last meal on earth, the comedienne reportedly responded, "Even on the last day, you're not going to catch me cooking."
That said, the famous redhead left behind a series of recipes, which are carefully documented in Frank Decaro's The Dead Celebrity Cookbook, including this one for apple John. It's a bit like a crumble or cobbler, except the topping is made from biscuit dough.
8 cups thinly sliced, pared cooking apples
1/2 cup, plus 2 tablespoons, sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 tablespoon grated lemon peel
2 tablespoons lemon juice
1/4 cup water
2 cups packaged biscuit mix
2 to 3 tablespoons butter, melted
1/2 cup milk
How to make:
Toss together apples, 1/2 cup sugar, nutmeg, cinnamon, lemon peel, lemon juice, and water.
Place in a greased two-quart casserole. Cover and back at 375 degrees for 1 hour or until apples are tender.
Remove from oven and raise temperature to 450 degrees.
Combine biscuit mix and remaining two tablespoons sugar, and then quickly stir in melted butter and milk.
Drop by rounded tablespoons around the top edge of casserole and one in the center.
Bake uncovered about 12-15 minutes or until biscuits are golden and done. Cool slightly.
This story originally appeared on Townandcountrymag.com.
* Minor edits have been made by the Townandcountry.ph editors.