Apple-Rhubarb slow cooker crisp

It’s January.  There’s a slight chill in the air.  And by slight chill, I mean it’s snowing and I’m cold. giphy-1

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.IMG_9395

Might I suggest a serving with a little vanilla ice cream?   Really happy my first foray into slow cooker baking worked.  🙂 Enjoy!IMG_9396



Taco Tuesday – Beef Barbacoa tacos

Looking for a spicy delicious recipe to add to your dinner plans?  Look no further.

I have tried this recipe twice now and after figuring out the appropriate spice level, I am now sharing with you!


  • 1/3 cup apple cider vinegar
  • 1/2 yellow onion
  • 2 tablespoons fresh lime juice
  • 4 garlic cloves
  • 4 teaspoons ground cumin
  • 2 teaspoons oregano
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon ground cloves
  • 2-3 chipotle chilies in adobo sauce
  • 3/4 cup beef stock (can also substitute vegetable stock)
  • 3-4 lb. beef chuck roast or a similar tougher cut


  1. Trim any excess fat off the roast and place roast in a slow cooker with the beef stock.
  2. In a blender, combine vinegar, onion, lime juice, garlic, cumin, oregano, black pepper, salt, cloves, allspice and desired number of chilis and puree. Pour the pureed sauce over the meat.
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  3. Cook on low heat for 8-10 hours or high heat for 6 hours. Don’t peek while cooking!
  4. Shred the meat and replace into slow cooker for an additional hour.
  5. Serve warm right from the slow cooker (use a slotted spoon)

Serve with your favourite taco toppings

Also, if you’re preparing for someone who can’t handle the heat, just remove the chilies from the recipe.


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Slow cookers = easiest. meals. ever.

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

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

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