*In lieu of buttermilk, you may use 1 tablespoon of white or apple cider vinegar plus milk of choice to equal 1 cup, or you may use ⅓ cup plain yogurt (Greek or regular, fat content of choice) that has been mixed with ⅔ cup milk.
**This is 8 ounces chopped, or about 2 apples—small variations in this measurement are fine. I leave the peel on and chop into small (½-inch) pieces; you may peel the apples if preferred. I like to use one sweet and one tart baking apple—like a Fuji, Gala or Honeycrisp and a Granny Smith or Jonagold—but any apple suitable for baking will work.