This easy apple crisp recipe marks the opening of apple season in Indiana. It comes together quickly, making this apple crisp recipe the perfect fall treat!
We have all heard “an apple a day keeps the doctor away” but have you ever thought about why that is? Apples are dense with nutritional value. From the skin to the juice, an apple is where it’s at from a snacking for good health standpoint.
Recently, apples were the focus of my monthly Little Red Door Cancer Agency: Door to Wellness cooking class, and for good reason. Apples are one heck of a cancer fighting super food! We made one of my favorite dessert (or lets be honest- breakfast) recipes: quick and easy apple crisp!
I picked the recipe for the class based off of ease, cost and functionality. Not only is this quick and easy apple crisp recipe good with apples- it is my go-to recipe for any in-season fruit I get my hands on: peaches, strawberries, pears, rhubarb, blueberries, raspberries, etc. All I do is adjust my cinnamon and nutmeg amounts to suit the fruit or berry. This is a good base recipe you need in your tool kit!
For this quick and easy apple crisp I used a combination of Jonagold and Pixie Crunch that I bought at my local apple orchard: Appleworks in Trafalgar, Indiana. I love this place AND their large selection of regional apples! They made the suggestion that I blend the 2 apples as well as suggested a variety that is good for eating. I left with 3 different half bushels for using in class AND sending home with each of the clients.
Like always we prepared this recipe together and then enjoyed our meal together. I love these days.