Tag Archives: apple crisp

Meal Planning – Week 3

A weekly meal plan is always useful to have. It helps with shopping, meal preparation, healthy eating, meal variety, and can save on the grocery bill. Here is my suggested meal plan for the upcoming week. This is the menu for Week 3.  Click Week 1 and Week 2 to access menus for those weeks. The Week 1 posting also includes information on meal planning in general.

I’ve provided a list of the main ingredients that, for the most part, would probably involve a shopping trip to the supermarket for most. However, as always, read each recipe thoroughly and carefully to create your own list as I have not listed what I consider to be “staple” items like regular milk, butter, eggs, flour, sugar, butter/shortening, oil, spices, etc.

Click on the green hotlinks to access the recipes.


Glazed Lemon Pecan Sweet Bread – This is a lovely treat to start off the week. Tuck it in to the lunch bags for a treat at break.

Shopping List: Lemon, pecans

Glazed Lemon Pecan Sweet Bread

Dinner:  Rich and Hearty Goulash Soup with Whole Wheat Biscuits

This soup is the full meal deal – very filling and flavorful.

Shopping List: For the Soup – Ground beef, onion, celery, carrots, rutabaga, parsnip, potatoes, zucchini, garlic, tomato paste, canned diced tomatoes, ketchup, beef stock (click here for my recipe), red wine vinegar. For the Biscuits – All purpose and whole wheat flours, buttermilk

Goulash Soup
Rich and Hearty Goulash Soup

There’s nothing like a wholesome homemade biscuit and these whole wheat biscuits go really well with the Goulash Soup.

Whole Wheat Biscuits
Whole Wheat Biscuits

Dessert: Apple Crisp

No matter the season, this old faithful dessert will always meet with satisfaction. Pure comfort food at its best!

Shopping List: Apples (e.g., any combo of Cortland, Honeycrisp, Humes, Gingergold), rolled oats, pecans, lemon juice

Apple Crisp
Apple Crisp with Vanilla Ice Cream


Dinner:  Pork Loin Roast with Pomegranate, Red Wine, and Black Garlic; serve with Potato Patties and medley of roasted vegetables of choice

Black garlic is not all that common yet, here on PEI, the garlic grower at Eureka Garlic just outside Kensington produces black garlic. Click here to read the story I wrote on Eureka Garlic’s black garlic.  Not at all the taste you might think – in fact, no garlic flavor at all. Its transformation is more of a cross between a fig and a prune. Goes particularly well with pork.

Shopping List: For Pork Loin Roast – Pork rib roast, garlic, soya sauce, white wine vinegar, shallots, pomegranate molasses, chicken stock, black garlic, balsamic vinegar, red wine, orange juice. For Potato Patties – Potatoes, sour cream chicken bouillon, breadcrumbs.

Pork Loin
Pork Loin Roast with Pomegranate, Red Wine, and Black Garlic Sauce served with Potato Croquettes and Roasted Root Vegetables

These potato patties are such an incredibly tasty way to serve potatoes and they freeze well, too!

PEI Potato Patties
PEI Potato Patties

Dessert:  Date Squares

Date Squares, the perennial favorite with many! These are a yummy treat and they freeze well, too.

Shopping List: Dates, rolled oats, orange juice

Date Squares
Date Squares (aka Matrimonial Squares)


Dinner:  Savory Cottage Pie

Lovely winter time treat, these little pies are packed full of flavor!

Shopping List: Ground beef, onion, carrots, parsnip, celery, green pepper, garlic, mushrooms, tomato paste, tomato sauce, ketchup, canned diced tomatoes, Worcestershire sauce, Dijon mustard, beef broth, molasses, frozen peas and corn, potatoes, grated cheddar cheese

cottage pie
My Island Bistro Kitchen’s Cottage Pie

Dessert: Butter Tarts

When it comes to food, it doesn’t get any more Canadian than these sweet butter tarts! A treat for sure, eh!

Butter Tarts
Butter Tarts

Shopping List: Pie Pastry, general baking supplies + maple syrup, milk/blend/cream 
Butter Tarts


DinnerMussel Chowder served with Pan Rolls

This chowder is incredibly flavorful. They’ll ask for seconds on this one!

Shopping list: For Chowder:  2 lbs PEI mussels, onion, garlic, white wine, celery, carrots, potatoes, chicken broth, whole milk (or evaporated milk); For Pan Rolls: Yeast + standard baking supplies

PEI Mussel Chowder Paired with Upstreet Brewing Company's Commons Czech Style Pilsner
PEI Mussel Chowder Paired with Upstreet Brewing Company’s Commons Czech Style Pilsner

Nothing better with chowder than fresh homemade rolls, still warm from the oven! Bring on the butter!

Pan Rolls
Pan Rolls

Dessert: Squash Pie

Pick up a butternut squash and make this delectable pie – it’s even better than pumpkin pie and has a deeper flavor. Don’t reserve this recipe just for the autumn – it’s good any time of the year!

Shopping List:  1½ – 1¾ lb butternut squash, pastry for 10” single crust pie, evaporated milk, whipping cream

Squash Pie
Squash Pies


 Dinner:  Chicken and Mushroom Crepes with Cheese Sauce; serve with favorite green salad

A real special Friday night dinner. These crepes are so tasty with their cheesy sauce!

Shopping List: For crepes – 2 cups cubed cooked chicken, chicken stock, cheese mix (e.g., mozzarella, provolone and parmesan), celery, mushrooms; For salad – lettuce and favorite salad fixings and dressing.

Chicken and Mushroom Crepes with Cheese Sauce
Chicken and Mushroom Crepes with Cheese Sauce

Dessert: Leftover Squash Pie

Squash Pie
Squash Pie


Dinner: Asparagus Stuffed Chicken Breasts with Rice

Fresh asparagus works best in this chicken dish.  Super yummy and looks great when it is sliced with the rings of the asparagus being very showy!

Shopping List: Boneless skinless chicken breasts, Boursin cheese, fresh asparagus spears, prosciutto, parmesan cheese, rice.

Asparagus-Stuffed Chicken Breasts

Dessert: Blueberry Bread Pudding with Grand Marnier Sauce

Oh là-là, how many different ways can you say “yummy”? This moist and flavorful bread pudding will have them calling for seconds!

Shopping List:  For Pudding: 1 – 1lb loaf of soft French bread, whole milk, maple syrup, 2 cups high-bush blueberries (fresh or frozen). For Sauce: Grand Marnier, corn syrup

Blueberry Bread Pudding
Blueberry Bread Pudding


 Sunday Breakfast: Special Treat – Cinnamon Rolls

Cinnamon Rolls
Cinnamon Buns

DinnerCranberry and Ginger Sauced Pork Chops; serve with baked potato and medley of favorite steamed vegetables

Jazz up pork chops with a tasty and colorful cranberry and ginger sauce.

Shopping List: Pork Chops, chicken broth, orange juice, balsamic vinegar, cranberry preserve/jam, mustard, onion

Pork Chops
Cranberry and Ginger Sauced Pork Chops

Dessert: Leftover Blueberry Bread Pudding

Bread Pudding
My Island Bistro Kitchen’s Blueberry Bread Pudding

I hope you have found some interesting recipes from my food blog to try this week!

For other weekly meal plans from My Island Bistro Kitchen, click on the links below:

Week 1 Meal Plan

Week 2 Meal Plan


Old-fashioned Apple Crisp

The time has changed and the days are getting shorter.  November always seems like such a dreary month.  Living on Canada’s East Coast, it also signifies colder temperatures surely followed by the long winter.

When it gets to November, I am ready for some comfort food.  One of my all-time favorites is the traditional old-fashioned apple crisp dessert — the sweet apple flavour filling topped with a crisp, crunchy streusel. And, oh, the heavenly scent in the house when the apple crisp is baking!

Apple crisps are not hard to make and basically use pantry staples for ingredients.  The key to a really tasty apple crisp is to use a blend of apples.  I find honeycrisps, cortlands, humes, and ginger gold varieties work really well.  Using a blend of apples allows their flavours and textures to play off of each other.  The honeycrisps and cortlands are  sweet-tart, juicy apples.  The ginger golds and humes are less tart.  The cortlands and ginger golds hold their shapes particularly well when cooked so they don’t cook to mush and the apple chunks or slices are still visible in the cooked crisp, giving it a pleasing texture.

I don’t always put four varieties of apples in a crisp.  Frankly, I’ve made quite acceptable crisps with just one kind of apple.  Essentially, I use  whatever apples I have in the house and, most often, use only a couple of varieties.  The apples I have used in my apple crisp today have come from Arlington Orchards, west of Summerside, PEI.  This is a large apple orchard where many different varieties of apples are grown.  It’s an annual October trek to Arlington Orchards for us and sometimes I get carried away and come home with lots and lots of apples for eating and baking! The photo below is just a sampling!  I think I brought home seven varieties this year!

Apple crisps are best made and allowed to cool for about 30 minutes before eating.  This allows the true flavours of the apples to be appreciated when the crisp is still warm but not too hot to eat.

Apple crisp freezes very well.  I often make the crisps in individual ramekin dishes and freeze them, unbaked.  Crisps can also be frozen after they are baked, then thawed and reheated in the microwave.  However, I find there is some texture deterioration in the latter method.

Apple Crisp

Streusel Topping:
¾ cup flour
¾ cup brown sugar
¾ cup rolled oats
¼ tsp cinnamon
1/2 tsp baking soda
½ tsp salt
½ cup cold butter
¼ cup chopped pecans (optional)

Apple Filling:
2½ lbs apples (e.g., Cortlands, Honeycrisps, Humes, Ginger Gold, individually or in any combination mixture)
2 tsp lemon juice
⅓ cup white sugar
⅓ cup brown sugar
¾ tsp cinnamon
¼ tsp nutmeg
1 tbsp cornstarch


Place oven rack in center of oven and preheat oven to 375°.

Streusel Topping: In medium-sized bowl, combine flour, brown sugar, rolled oats, cinnamon, baking soda, and salt. Using pastry blender, cut in cold butter until mixture is crumbly. Stir in pecans. Cover mixture and place in refrigerator while preparing apple filling.

Streusel Topping
Streusel Topping

Apple Filling: Peel, core, and cut apples into chunks about ¼”- ⅓” thick or so. Place in large bowl. Sprinkle with lemon juice and toss to coat.

In separate bowl, combine sugars, spices, and cornstarch. Mix well. Add to apples and toss to coat.

Transfer mixture to greased 8”x8″ baking pan and arrange apples evenly over bottom of pan.

Sprinkle streusel topping evenly over apples.

Place baking pan on rimmed baking sheet (lined with tin foil for easy clean-up should apples bubble out).

Bake for 50-55 minutes, until topping is crisp and golden, apples are tender when knife-tested, and juices from the apple filling are bubbling up through the crisp topping. Remove from oven and let cool for 30 minutes before serving.

Serve plain or with a dollop of whipped cream or your favourite vanilla ice cream.

Yield: 6-8 servings

Apple Crisp with Vanilla Ice Cream
Apple Crisp with Vanilla Ice Cream


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