Easy Cinnamon Apple Crisp

This easy apple crisp or apple crumble recipe (depending on what part of the country you live in) Is perfect for chilly fall mornings! It can be made sweet or tart depending on the type of apples used.

It’s near the end of a long hot summer here in New England, but I am yearning for an early fall. Lately I have been craving one of my favorite fall dishes: Apple Crisp!

I love the beach, but there is nothing like fall in Connecticut! We get the best of both worlds with endless views of beautiful fall foliage along the coastline.

One of my favorite breakfast recipes is apple crisp! The smell of warm apples and cinnamon baking in the morning while I have my morning coffee is heavenly. Fresh sliced apples are topped with a buttery cinnamon oat crumble topping that slightly crisps while baking.


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Easy Cinnamon Apple Crisp


  • 6 Golden Delicious Apples (peeled and sliced)
  • 1 1/2 teaspoon lemon juice
  • 3 tablespoons salted butter
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup white sugar
  • 1 tablespoon all purpose flour


  • 1 cup old fashioned rolled oats
  • 1/2 stick salted butter cut in small pieces
  • 1/2 cup light brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup Bisquick or all purpose baking flour
  • 1/4 teaspoon baking soda

 *Use any apple variety that you like, just remember to adjust the sugar depending on the sweetness or tart of the apples. I like to use Bisquick because it gives the crumbled topping a richer flavor. You can make many variations by adding your favorite berries, raisins, or chopped nuts into the topping.


  • Pre-heat oven to 350 degrees
  • In a large bowl add apples, then pour lemon juice over and mix
  • Add butter, cinnamon, vanilla, sugar, nutmeg and flour, then mix
  • Place sliced apple mixture into a 8×8 inch baking dish and set aside
  • In a smaller bowl add butter, oats, cinnamon, brown sugar, baking soda and Bisquick or flour
  • Mix together with a fork until all ingredients are combined or appears crumbled
  • Spread topping all over apples
  • Bake for 30-35 minutes at 350 degrees


*This recipe serves 6 people and takes less than 1 hour to prepare. Apple crisp is best served warm and fresh out of the oven. Top with your favorite vanilla ice-cream for a delicious fall dessert.

For another great fall recipe see: Buttery Soft Halloween Sugar Cookies

Easy July 4th Flag Cake

Make your 4th of July celebration a hit with this easy, beautiful and delicious flag cake! There are 2 different variations, one for strawberry lovers or raspberry lovers. This cakes tastes home made and is best made with fresh ingredients!

What makes this cake easy is that it’s made from a box mix. What makes it taste home made is the altered ingredients. I never use water in any of my box cake recipes because water does not add any flavor. I also like to add butter to the recipe because butter just tastes better.

Disclaimer: This post may contain affiliate links; should you choose to make a purchase using said link, I will earn a small commission at no additional cost to you.



  • 2 boxes Pillsbury Moist Yellow cake mix
  • 6 eggs
  • 2 cups of milk
  • 1/2 cup olive oil, canola, or corn oil
  • 2 sticks melted butter
  • 1 pint or 1 cup of fresh blueberries
  • 2 pints or 2 cups of fresh strawberries
  • 2 pints or 2 cups of fresh raspberries
  • 2 packages of cool whip
  • 1 can of whip cream


  1. Prepare a large nonstick 13×9 baking dish or sheet pan by lightly coating bottom of pan with butter.
  2. Add  flour to dust the pan then place into the freezer.
  3. In a large bowl add cake mix, eggs, butter, milk, and oil.
  4. Beat with a mixer on medium speed for 2-3 minutes.
  5. Remove baking dish from freezer, then fill with mix.
  6. Bake at 350 degrees F for 29 to 33 min.
  7. Insert toothpick in the center of the cake to check and see if it comes out clean, your cake is done.
  8. Cool 10-15 minutes before removing cakes from the pan or leave in pan to decorate.
  9. Once cooled, add cool whip topping and decorate with fresh blueberries, strawberries or raspberries in the shape of the American flag.
  10. Pipe cool whip or whip cream in the can on top of blueberries and in between the lines of the strawberries or raspberries.
  11. Keep cake refrigerated until served. Serves 15-20, enjoy!

Invited to a 4th of July barbecue? Bring this delicious home made tasting cake with you! I have been making this cake for years and it’s always a hit! Also see my recipe for Coconut Malibu Rum Cake. Happy Fourth!


Buttery Soft Sugar Cookies

Do you love sugar cookies? I admit they are my favorite cookies to make especially on Christmas Eve. This soft delicious cut out cookie recipe is sure to please a holiday crowd! Use your favorite cookie cutters to make this recipe and add icing once they are cooled. The total prep time is 3 hours (2 hours to chill the dough)  bake time 8 to 10 minutes and yields about 4 dozen cookies.

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Buttery Soft Christmas Cookies


  • 3 3/4 cups all purpose flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1 cup softened butter (not melted)
  • 1 1/2 cups of granulated white sugar
  • 2 eggs
  • 2 teaspoons pure vanilla extract


  • Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
  • Preheat oven to 350 degrees. Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters. You can find cute and fun Christmas cookie cutters here.
  • Bake for 8 to 10 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks. Once cooled decorate using your favorite royal icing colors. Enjoy!

These cookies will keep their shape nicely and remain soft and chewy long after being cooled. Bake ahead and store in the freezer. They will remain fresh for 3-6 months as long as they are wrapped tightly in plastic and kept in an airtight container.

I hope you enjoy making this recipe if so share it and also see my classic recipe for Easy Royal Icing!



Coconut Malibu Rum Cake

Coconut Malibu Rum Cake

This buttery Coconut Malibu Rum Cake is a taste of the Tropics and easy to make!

Here is a delicious rum cake that is a simple and easy dessert recipe perfect for Holidays, a beach barbeque or just in time for Labor Day! It’s easy to make and you can use just about any of your favorite box cake mix. I love the ease of a box mix for baking but felt that it sometimes lacked the extra flavor that I wanted. So I started experimenting with different recipes and this by far is one of the best. When I first created this recipe it took about 3 tries to get it perfect. You will notice in the ingredient list below that I substitute the box mix recommendations to add more flavor and make it taste home made.

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The Ingredients

  • 1 box cake mix (I recommend Pillsbury Moist)
  • 3 eggs
  • 1/2 cup pineapple juice
  • 1/2 cup Malibu Coconut Rum
  • 1 stick melted butter
  • 1/4 cup olive oil
  • 1 bag shredded coconut

The pineapple juice and rum substitutes the one cup of water recommended and adds more flavor.

You can tweak the pineapple juice and just use 1/2 cup of water instead.


  • Set your oven to 350 degrees F.
  • Prepare 2 or 3 8-inch round pans or 1 13 x 9 – inch baking dish to keep cake from sticking by lightly coating bottom of pan with butter
  • Add  flour to dust the pan then place into the freezer.
  • Blend cake mix,  pineapple juice, Malibu Coconut Rum, 1 stick melted butter, oil and eggs in a large bowl until moistened.
  • Beat with a mixer on medium speed for 2 minutes.

Cake Batter should be a pretty yellow.

Most of the alcohol in the cake mix will cook off in while baking in the oven leaving more of the coconut flavoring behind but not the rum. This is why you add more rum to the cake while slightly hot. It will mix with the butter and will add a delicious buttery rum flavor to the cake.

  • Remove pans from freezer, fill each equally with mix.
  • Bake at 350 degrees F for 29 to 33 min.
  • Insert toothpick in the center of the cake to check and see if it comes out clean, your cake is done.
  • Continue to poke hole into the cake with a toothpick.
  • Gently pour 1/3 cup of Malibu Coconut rum over cake while still slightly hot.
  • Cool 10-15 minutes before removing from pan.
  • If baking in 13 x 9 – inch baking dish, simply add your favorite white frosting then sprinkle shredded coconut on top.
  • If using 2 or 3 8-inch round cake pans, add the frosting and coconut in between layers, & on top then garnish with maraschino cherries.
  • Cake is best served room temperature or on a hot day you can serve it cold as a cool refreshing dessert.

For more Holiday baking ideas see my recipe for Buttery Soft Sugar Cookies & Easy Royal Icing!