Recipes for Writers (& Other Busy Folk) | Apple Crisp (with Extra Crisp)

Need a dessert idea that is easy enough to put together with the Kindergarten and under crowd? Apple crisp is the tastiest solution.

There are no eggs to worry about, and if a few apple slices get eaten in the preparation process, there are worse things that you could eat raw. Plus, this is a crowd-pleaser for young and old alike. In fact, it is my wife’s favorite dessert.

If the recipe below looks different from other Apple Crisp recipes you’ve seen, it is probably because my family likes to quadruple the amount of sugary, crispy goodness that sits on top of the apples. Judge us if you want to, but you should try it our way before you treat us too harshly.

100_1332Apple Crisp (with Extra Crisp)


  • 4 Cups of Apples (6 Large Ones that are Pie-Friendly like Granny Smiths)
  • 3 Cups of packed Brown Sugar
  • 2 Cups of Flour
  • 2 Cups of Quick-Cooking Oats
  • 3 tsp. Cinnamon
  • 3 tsp. Nutmeg
  • 2 Sticks of Margarine (1 Cup), softened

Recipe Yield – 12 Servings  |  Prep Time – 30 minutes  |  Total Time – 1 Hour


Preheat the oven to 375° F.

Peel, core, and cut your apples to your desired slice width (thinner for more of a pie-like consistency, thicker for a bit of crunch). Put the slices into a 9″ x 13″ pan.

Mix all dry ingredients in a large bowl.

Soften the margarine and cut it into the bowl of dry ingredients. Mix it up until it forms some clumps. Pour the mixture over the top of the apples in the pan.

Bake it in the oven for 30 minutes.

Let it cool for a bit. A good way to help the cooling process is by covering it in French Vanilla ice cream.


Recipes for Writers (& Other Busy Folk) | Oreo Truffles

Nothing says “writer fuel” like chocolate covered cookie balls, and my go-to solution is the blessed Oreo Truffle.

photo by: Kraft

photo by: Kraft

Whether it is for a holiday get-together or sustenance for a few more calorie-enriched chapters in your book, nothing beats this recipe. Plus, if you bring in a plate of these bad boys to your work, you’ll be more popular than a generous boss at bonus time.

Seriously. They are good. And perhaps better, they are easy. Just a few ingredients and a careful eye to make sure that you are melting chocolate and not scorching it.

We got the recipe from Kraft, so don’t get mad at me if your waistline grows in proportion to your truffle consumption. Blame them.

Oreo Truffles


  • 36 OREO Cookies, finely crushed, divided
  • 1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 4 pkg.  (4 oz. each) BAKER’S Semi-Sweet Chocolate, broken into pieces, melted

Recipe Yield – 48 Servings  |  Prep Time – 30 minutes  |  Total Time – 1.5 Hours


Save out a handful of cookie crumbs. Mix cream cheese and remaining cookie crumbs until blended.

Melt the chocolate in a microwave-safe bowl in 30 second increments so it doesn’t burn.

Shape the cookie crumb/cream cheese mixture into 48 (1-inch) balls. Use a couple of forks (like the mouth of a crane, not stabbing them) to dip into melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved cookie crumbs. (Hint – You’ll want to sprinkle as you go because the chocolate will dry fast and then your crumbs won’t stick to the truffle top).

Refrigerate 1 hour or until firm. If you want to save time, you can throw them in the freezer for about a half hour. Keep them cold until you are ready to serve them. Enjoy!

Nutritional Information (per serving): Calories 100; Total Fat 6g; Saturated Fat 3.5g; Cholesterol 5mg; Sodium 60mg; Total Carbohydrates 12g (Dietary Fiber 1g); Protein 1g; Iron 4%DV