Easy Apple Crisp: So Easy I Could Do It

I’m probably showing my age with that title (Geico commercial circa 2006, anyone?), but every once in a while you’ve got to throw it back a little.  

Easy Apple Crisp So today’s post is for those non-domestic gods and goddesses (like me) who don’t want to slave away in the kitchen making something to bring to the family holiday party this season.

Because ain’t nobody got time for that!

Aaaaanyways, a few weeks ago we went apple picking and carried home about 10 times the amount of apples any normal human being should consume. We’re basically drowning in apples over here so today we’re baking up some super tasty and super simple apple crisp. You probably already have these basic ingredients in your kitchen so let’s grab them and get started!

Easy Apple Crisp Easy Apple Crisp Easy Apple Crisp Easy Apple Crisp  

Apple Crisp – serves 6
  • 4 cups of sliced tart apples (about 3 apples – we used sun crisp apples)
  • 2/3 to 3/4 cup of brown sugar
  • 1/2 cup of all-purpose flour
  • 1/2 cup of oats
  • 3/4 teaspoon of ground cinnamon
  • 3/4 teaspoon of ground nutmeg
  • 1/3 cup of butter, softened
Baking Instructions in 4 easy steps:
  • Pre-heat oven to 375 degrees
  • Arrange apple slices in a greased square pan – 8 x 8 x 2
  • Mix all other ingredients in a medium-sized bowl and sprinkle over apples
  • Bake until the topping is golden brown and apples are tender – about 30 minutes

  Easy Apple Crisp Easy Apple Crisp Easy Apple Crisp

A little a la mode never hurt anyone, right?

Happy baking! love, adrienne


Make This: Healthy(-ish) Cornbread

The other day we posted this chili recipe (have you tried it yet?).  It’s so good by itself, but if there’s anything that could make it better it would have to be a side of warm cornbread.  So yep, you guessed it that’s what we’re making today!

Healthy(-ish) Cornbread

For me cornbread is one of those things where you swear you’re just going to eat one slice and all of a sudden the entire pan is gone. Anyone else?


Just me?

Bueller? Bueller?

Okay, let’s move on!

So because we like to indulge in large quantities around here and because we generally try to eat healthy (that might be a slight oxymoron), we figured it was probably a good idea to substitute a couple of the standard cornbread ingredients, sugar and vegetable oil, for more nutritious options – honey and applesauce, respectively. This way you can skip out on the trans fats in the vegetable oil and the processed sugar while you eat to your heart’s content.

Healthy(-ish) Cornbread

Cornbread 2

This recipe will make approximately nine slices of cornbread.

  • 1 and 1/4 cups of flour
  • 3/4 cup of Quaker (or any brand) enriched cornmeal
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1/4 cup of applesauce
  • 1/4 cup of honey
  • 1 cup of skim milk (if you don’t eat dairy, try almond milk…just as good!)
  • 1 egg, beaten

Pre-heat the oven to 375 degrees. In a medium-sized mixing bowl, combine all of the dry ingredients first – the flour, cornmeal, baking powder and salt. Add in the applesauce, honey, milk and egg. Mix until the dry ingredients are just moistened. Pour the mixture into a greased (we use coconut oil) 8 x 8 x 2 pan and bake until the edges are golden brown – about 25 minutes. Stick a tooth pick in the center to make sure it’s cooked all the way through.

Healthy(ish) Cornbread

Super easy and quick to make, you can top it off with a little butter, honey or whatever you like. We had some pumpkin butter on hand from when we went apple picking a couple of weeks ago so how could we not?

Healthy(-ish) Cornbread

 enjoy! adrienne & derek


Sweet Potato & Black Bean Chili

This recipe combines two of my absolute favorite foods for this time of year – sweet potatoes and chili.  We live for sweet potatoes at our house. Okay, that might be a slight exaggeration but you get the point, we’re addicted 🙂  Whether your  company is having a chili cook off, you’ve got a holiday party to go to or you’re just making dinner for the family, this is a great recipe to have on hand. 

Sweet Potato & Black Bean Chili

Let’s get started!  

Here’s what you’ll need:
  • 1 tablespoon and 2 teaspoons of extra virgin olive oil
  • 1 large sweet potato (or two small), peeled and chopped into bite sized pieces
  • 1 large white onion, chopped
  • 4-5 cloves of garlic, minced
  • 2 tablespoons of chili powder (add a little extra if you like it spicy)
  • 4 teaspoons of ground cumin
  • 1/4 teaspoon of salt
  • 2 1/2 cups of water
  • 2 regular sized cans of black beans, rinsed
  • 1 regular sized can of diced tomatoes
  • 1-2 limes
  • 1/2 cup chopped fresh cilantro (dry cilantro will do the trick if you don’t have the fresh stuff on hand)

Sweet Potato & Black Bean Chili

Sweet Potato & Black Bean Chili

You’re probably thinking, wait, where’s the meat?  Just give it a chance, its delicious.  We promise.

It’s a good idea to have everything prepped before you start cooking.  At some points you’ll need to move fast.  So get your sweet potato, onion and garlic chopped first.

Here’s what you’ll do:
  • Heat the extra virgin olive oil in a large sauce pan over medium to high heat
  • Once the oil is hot, dump in your chopped sweet potato and onion – stir continuously
  • After the onion has started to soften (about 4 minutes), add the garlic, chili powder, cumin and salt – stir continuously for 30 seconds
  • Next, add in the water and bring everything to a simmer
  • Cover your saucepan with a lid, reduce the heat to maintain the simmer
  • Cook for about 12 minutes, or until the sweet potato is tender
And finally:
  • Add in the cans of rinsed black beans and tomatoes.  Then squeeze in the juice from the lime(s)
  • Increase the heat and return to a simmer
  • Reduce the heat and let it simmer about for about 5 minutes until slightly reduced.
  • Remove sauce pan from heat and stir in cilantro
  • You’re done!

If you’re feeling extra motivated, cornbread would probably go perfectly on the side.  Or maybe just some tortilla chips.  Either way, it’ll be good.  We picked up some red wine to drink, but a pumpkin beer would probably be the cherry on top.

Sweet Potato & Black Bean Chili

Sweet Potato & Black Bean Chili

You’ll probably need about an hour from start to finish to make this dish. It will serve four, but sometimes we’ll make it on a Sunday and double the recipe so we can have leftovers during the week.  It’s almost just as good re-heated.

We hope you enjoy this dish as much as we do! love, adrienne