It’s January. There’s a slight chill in the air. And by slight chill, I mean it’s snowing and I’m cold.
But cold Sunday afternoons call for baking something warm and hearty. Cue the Apple Rhubarb crisp.
While doing groceries yesterday I noticed that honeycrisp apples were available. Honeycrisps are my favourite apple for baking, as they are just the right amount of tart and sweet. I also had some rhubarb in the freezer from when it was in season in the summer, so I decided to experiment with slow cooker baking. This was a first for me. I’ve been making apple crisp for years and am generally pretty good with my measurements, so here’s what I tried:
- 5 Honeycrisp apples (diced)
- 2 cups of diced rhubarb
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp nutmeg
- 1 tsp ground allspice
- 1 tbsp of granulated sugar
- 3 tbsp lemon juice
- 2 cups of large flake oats
- 1/4 cup apple juice
- 3/4 cup of flour
- 1 cup of brown sugar
- 2 tbsp butter, cold
- 1 cup of oats
- 1 tsp salt
- 1 tsp cinnamon
Place diced apples and rhubarb into slow cooker. Mix dry ingredients (spices, sugar, and oats) in a small bowl. Pour apple juice and lemon juice over the fruit. Add dry ingredients and toss fruit in the mixture until fully coated.
Mix topping ingredients in a medium bowl, cutting the butter into the dry ingredients. I found its easiest to use a fork to help fully incorporate the butter. Once mixed, spread topping over the top of the fruit.
Put on the lid, set slow cooker to low and leave for 4 hours. With 1 hr left, take the lid off so the topping can crisp up a bit.
Might I suggest a serving with a little vanilla ice cream? Really happy my first foray into slow cooker baking worked. 🙂 Enjoy!
Ever feel like having an amazing meal, but you’re too darned busy/tired/stressed/etc…?
Cue the mighty slow cooker.
Slow cookers are the work horse of the kitchen. They can take fairly simple ingredients and turn them into a gourmet masterpiece!
Some of my favourite recipes are from the slow cooker:
- Roast beef with fingerling potatoes and button mushrooms
- Chipotle pulled brisket tacos
- Sweet barbecue pulled pork
- Decadent mac and cheese
- Cheesy chicken quesadillas
The possibilities go on and on… one of my favourite sites for slow cooker recipes is Allrecipes.com
Today is our 1 year anniversary (yay!) and I wanted to make a delicious dinner to go with our 1st tier of wedding cake that has been in the freezer since our wedding day. Also, my hockey team is playing at 6 p.m. tonight (GO HABS GO!), so I needed a dinner that was low on time commitment and high on flavour.
So at 9:30 a.m. this morning, the ingredients went in for a Beef Stroganoff:
Things you need to make a slow cooker beef stroganoff:
- Stewing beef (cubed) – I love our local Rowe Farms, where we know where the beef has come from (farm to table, y’all)
- Mushrooms – button, crimini, shitaki… whatever you like!
- Onions – I prefer a sweet onion for a slow cooker recipe.
- Seasoning – Clubhouse has some great seasoning packages with many different blends for your chosen recipe.
- Sour Cream – I prefer sour cream, but you could also use a crème fraîche for the same texture, but less tangy flavour.
- Egg Noodles – or any starch, really. This is just a great compliment to the meal.
Place mushrooms, onions and beef into slow cooker.
Mix seasoning package with water. Pour mixture over ingredients. Set slow cooker to ‘low’ for 8 hours.
In 7 1/2 ish hours, you start a pot of salted water to boil for the pasta. With a few minutes to spare on the slow cooker, stir in desired amount of crème fraîche. Drain pasta. Incorporate pasta into slow cooker contents. Serve beef deliciousness.
And that’s it.
I shit you not, it’s that simple.
Also? Who knew year old frozen cake could taste so good?! Wedding cake by Tier Delight in Barrie, Ontario