Homemade Apple Crumble Pie

Homemade Apple Crumble Pie

My favourite part of fall, specifically during thanksgiving, is the smell of fresh baked pie in the oven. Apple pie to be exact. And not just any apple pie, I like my apple pie with some crispy crumble on top. Add a scoop of vanilla ice cream on top and you are golden friends.

So today I am sharing with you all my recipe that is a combination of many different recipes over the past years right in time for thanksgiving next week. And just to make sure it’s thanksgiving worthy, I made sure to recipe taste it this weekend!



2 boxes of the Tenderflake 18 mini pie crusts or 1 box of the Tenderflake 2 regular pie crusts

Apple pie filling
6 smaller sized Granny Smith apples (use 4-5 if you are using larger apples)
3 tbsp water
3 tbsp unsalted butter
1/3 cup of brown sugar
1 tsp cinnamon
2 tsp cornstarch

Crumble Topping
1 cup of rolled oats
1 cup of all purpose flour
1 cup of brown sugar
1/2 cup of unsalted butter
1/2 tsp of baking powder
1 tsp cinnamon
pinch of salt


  1. Peel and slice apples. If you are making pie, I would slice it as you would normally but don’t make the slices too thick. If you are making mini tarts/pies, I would cube the apples because it is easier to stuff into the shells. 42913047_689296284775238_5150167092191821824_n43003369_110305016523786_8157628064730185728_n43167755_881648978693913_4158027761325178880_n
  2. In a pot, melt the butter. Add in the brown sugar, cinnamon and water. Once the ingredients are combined (it should look like a watered down caramel sauce), add in your apples. 42993582_2786096358083307_8148361715738738688_n
  3. Coat the apples with the sauce and add in your cornstarch. The cornstarch is used as a thickening agent to make the sauce less watery and more sticky. Leave it cooking as you stir the apples (around 2-3 minutes). You don’t want the apples to be mushy! Take the pot off the heat.
  4. In a separate medium/large sized bowl, melt your butter in the microwave. I find it easier to cut the butter into tiny pieces so that it melts easier. You can also melt the butter using a saucepan on your stove! If you are using a microwave, start with putting the butter for 30 seconds and if it is not completely melted, add increments of 15 seconds. Trust me, I’ve had my share of butter exploding in the microwave.
  5. Combine the oats, flour, brown sugar, baking powder, cinnamon, and salt (a very small pinch). Mix until everything is combined – I usually use my hands to do this mixing! 43040036_153276095616783_5883655984890511360_n
  6. To make it easier for yourself, especially if you have 500 other different things you need to do that day, buy a premade pie shell. I love using Tenderflake! They have the normal 9 inch pie shell and the mini ones too! Follow the instructions on the packaging!42986549_503553733459182_8442532967963688960_n
  7. Preheat your oven to 350F. Fill your pie crusts with the filling and liberally put the crumble on top of your filled pie. If you are going to pre-bake your pie shells (usually for 8-10 minutes), put the crumble to about 15 – 20 minutes depending on your oven. I would check on it after 10 minutes. Basically you want your crumble to be a bit brown and slightly crispy, but not burnt! If you are making the mini tarts/pies, I put mine in for about 10 minutes and it came out great!
    If you are not pre-baking your crust, I would put it in for about 30-35 minutes! I tend to pre-bake my shells! 43062448_525295044585108_7075576269286408192_n

Let me tell you friends, I can just eat the crumble topping by itself because it is so yum! I’ve also used the crumble topping on top of a baked peach (cut the peach in half and bake it in the oven with the crumble on top for about 15-20 minutes) and it is delicious.

Don’t forget to put a good heaping of vanilla ice cream on top of your sliced pie!


Have a wonderful Thanksgiving weekend my friends! May it be filled with lots of blessings, love, and happiness!



Foodie Review: Labothéry Inc.

Foodie Review: Labothéry Inc.

Place: Labothéry Inc.
What: Bubble Tea
Address: 717 Bay St. Unit D, Toronto, ON M5G 2J9
Price Range: $$ (kind of expensive for a bubble tea)

So I’ve been seeing this come up EVERYWHERE – on instagram, facebook, snapchat. People have been going crazy about this new-ish bubble tea place in downtown Toronto, right by Bay and Wellesley. And for a reason too, it’s a pretty neat experience becoming a “bubble tea scientist” and choosing your own combinations to make your own bubble tea.

And for me, that’s pretty much what it is: an experience. A couple of friends and I decided to head down there for #FeastyFridays. If you don’t know what that is all about, feel free to check it out here. When you first come in, the wall to your right will tell you pretty much what you need to do. 30991176_10155635652807921_483561065_o30850115_10155635652862921_340352707_o (1)

Then you get to the make your own bubble tea part – if you are confused after reading that (which I was at first) or just overwhelmed by the amount of choices, there is this guy who is there to help you out.


I decided to go for a milk tea, because I just love milk teas. Also before I went on yelp, someone there mentioned white chocolate and red bean combination that work and I was like, yum! So I decided to go with that combination and 30% sugar. Oh, you also have to get the “milk” for your milk team…which is powdered format (the “Original” tube below).


Then you round the bend, and there’s like a refrigerated section or at least a section where things are in glass encased shelves. There you can choose to add your toppings or any additional things you want to add to your tea. So I wanted to leave it as is, but the guy said if I like milky milk tea, I should add evaporated milk (there are other milks too – soy milk for example). Seeing as I have never combined anything to make bubble tea before and they are the expert and I am not, I did. I also added tapioca as a topping (there are also aloe vera/green apple boba, lychee pearls and more).


After you get all you things together, you go to the cashier where they will ask what kind of tea base you would like. I went with the original green tea (choices: black, green, or oolong). All together, my bubble tea came to about $8, which in my opinion is kinda on the pricey side.


So what did I think about my epic creation (the bubble tea to the right)? It’s not great to be honest. For me, the combination was a little off and what really threw me off was the really powdery taste of the bubble tea. Yes, I could still taste the powdered red bean/white chocolate/milk that they mixed together. My other friend who got the fruity bubble tea really liked hers (the bubble tea to the left), so if you come I would really suggest going for the fruity bubble tea rather than the milk tea!

Overall, I think this place is all about experience. If you haven’t been, you should at least go once to see and experience what it’s like AND live out your dreams of being a mad scientist!

Cheers xo,

Foodie Review: Reggae Fusion

Foodie Review: Reggae Fusion

Food Type: Caribbean
Address: 3155 Winston Churchill Blvd, Mississauga ON
Meal: Jerk Chicken with oxtail gravy
Cost: $13 (incl. tax and tip)
Website Link

Friends, do you love Caribbean food? I sure do! Especially Jerk Chicken. I’ve had some really great jerk chicken over the years at random places throughout the GTA, but if you ask me for recommendations where to get some…I honestly could not give you a definite answer. Until today!

I was craving jerk chicken this weekend, so we decided to get some right after our church service yesterday. And lucky us, there was a Caribbean restaurant right by our church called Reggae Fusion.

The restaurant itself is not huge – I think a lot of people come to pick up food and not really do a sit down lunch/dinner. BUT there are tables so if you do just want to eat there, you have that option (which we took).

This review is going to be super short, because we only tried one dish there: Jerk Chicken. The Jerk Chicken meal comes with rice and beans and a side of coleslaw. Friends, DO NOT forget to ask for oxtail gravy, because the gravy is SO GOOD. I think that’s what makes it one of the better jerk chickens I’ve had…the gravy is extremely delicious. The chicken is also super tender and the seasoning is on point.
I got the large meal and it was pretty big – I was stuffed by the end of it. They also have a lunch special if you go during the weekdays!!


Definitely recommend this place if you’re in Mississauga and want to try/currently craving jerk chicken!!


What’s in the lunch box? (Week 4)

What’s in the lunch box? (Week 4)

Did someone say chili?

It’s been kind of chilly (get it?) in Toronto, so I’ve been craving a warm bowl of something something. On top of that, my mom got a new crock pot a couple weeks ago and I wanted to try it out. I’d like to fully admit that after watching a certain show, I was super nervous leaving that thing on overnight. I’d like to confirm that my house is fine, I’m fine, and the chili is more than fine. So don’t sweat about leaving it overnight!

So yes, on the menu for this week is beef chili! Super easy to do, super QUICK to do in terms of prep, especially because you’re letting the crock pot do most of the work for you. My chili came out a little more liquid-y then I would like and a little less strong in terms of spice. I didn’t mind the more mild chili, but if you want to change it up and amp up the flavour town, I’ll give some tips in the recipe below!

Note: This makes quite a lot of chili, so you can either cut the recipe in half if you want less or just freeze the leftovers!

  • 1 pound of ground beef
  • 1 can of kidney beans (keep the juices)
  • 1 can of black beans (rinsed)
  • 1 onion, diced
  • 5 cloves of garlic, minced
  • 1 can diced tomatoes
  • 1 can of beer (I used Heineken) or substitute with 1 cup of beef stock
  • 1/4 cup of tomato sauce (I used almost 3/4 of a can and it was WAY too much because there were already juices from the diced tomatoes and kidney beans. If you are substituting with beef stock, I would up this to 1/2 cup )
  • 2 tbsp of chili powder (I would add 1/2 – 1 tbsp more if you want more chili flavour)
  • 1/2 tsp of salt
  • 2 tsp of cumin
  • 1 tsp of dried oregano
  • 1 jalapeno diced (optional if you want to make it a little spicy)
  • a pinch of cayenne (optional if you want to make it a little spicy)
  • 4 shredded cheese mix and sour cream (optional toppings on top)


  1. In a pan, brown your beef and break it apart with your spatula/cooking utensil (this is to make sure your beef are not in gigantic clumps).
  2. Once it’s cooked through, add in your onions, garlic, and all the other spices (salt, chili powder, oregano, cumin and the jalapeno and/or cayenne if you’re thinking of making it a bit spicy). Mix for 1-2 minutes.


  3. Transfer all that goodness into your crock pot/slow cooker. Add in your beans (don’t forget to also include the kidney bean juices in the mix).
  4. Add your diced tomatoes, tomato sauce, and beer/beef stock.
  5. Put your crock pot/slow cooker on low – mine had a 8 hour option for low which is what I used.


That’s all! You’ll have homemade chili in no time!
If you’re stirring your chili in the morning and it looks like there’s burnt bits on the edges, it’s all good! Trust me, it just adds more flavour!

Other tips: If you have a smaller crock pot/slow cooker, make sure that you’re not filling it to the brim. If you need, cut down the recipe in half because you don’t want your crock pot to overflow overnight. I have the regular crock pot and I filled it up about a little more than 3/4 of the way. I also put a large cooking tray underneath JUST IN CASE. But, nothing overflowed, everything was a-okay 🙂

Hope y’all enjoy this recipe! Let me know if you try it and what you thought!!




Hello friends!

IT’S FRIDAY! And what better way to celebrate Friday and the weekend by FEASTING on treats at work?

So I’m starting this Feasty Friday series on my instagram story and will be sharing the post on my blog as well! I hope you tune in, join in, and share your feasty friday treats!

Today I get double the treat! Celebrating a coworker’s promotion with this yummy goodness:


Pressed sushi and steak from Joey’s – DELICIOUS, totally recommend it!

And then a little matcha froyo for Feasty Fridays with my gals!

Have a wonderful Friday y’all and the rest of the weekend too! ❤

Kim’s Go-To Chocolate Chip Cookie Dough Recipe

Kim’s Go-To Chocolate Chip Cookie Dough Recipe

Hello friends!
Hope you’re having a great week so far 🙂

I’m here to share my go-to cookie dough recipe! If you’re a cookie loving person, or loves to bake, or wants to impress a certain someone or coworkers…this recipe is for you. It is so easy AND I’ve tasted & tried it so many times using different techniques. I first came across this cookie recipe years ago and over the years I’ve tweaked it here and there to what I have now used pretty much every I want to make chocolate chip cookies. Friends have called this my “crack cookies” because they thought it was addicting!

Here’s the other thing I love with this recipe – you can actually put in any topping you want! You’re not feeling chocolate chip tonight? Well, why not make it into a white chocolate macadamia nut recipe? OR add some skor toffee bits into the OG chocolate chip recipe to spice things up? The dough is super versatile and its fun to put your own spin in terms of toppings! You can also play around and put food colouring in the dough as well! I made pink cookies for valentine’s day and used the exact some recipe. Just a couple of red food colouring did the trick!



  • 1/2 cup unsalted butter
  • 1/2 cup vegetable/canola oil
  • 3 tsp of vanilla (if you’re not a fan of vanilla, cut it down to 2!)
  • 2 eggs
  • 2.5 cups of all purpose flour
  • 1 tsp of baking soda
  • 1/2 tsp of salt
  • 1.5 cups of brown sugar (I have also tried with 1/2 cup of granulated and 1 cup of brown sugar and it tasted great)
  • Any topping you want to put in (e.g. chocolate chips, toffee bits, nuts)


  1. If you have butter lying out on your counter and it’s currently at room temperature…amazing! If not, I would then put the butter into the microwave and heat it so that it’s soft BUT not all melted (usually about 20-25 seconds). Combine that with the oil in a bowl.
  2. Now you can do this two ways:
    – If you have a stand mixer or hand mixer, you can use that to beat the butter with the brown sugar and oil.
    – If you don’t have a mixer OR you’re just too tired to get it out (which happens to me a lot), you can actually just use a normal big bowl and a spatula to do this. Just be aware that your arm is going to get a workout! If you’re going this route, make sure that your butter is really soft so that you can combine it easily with the sugar!
  3. Add your vanilla and eggs into the mix until it’s all incorporated.28942354_10155506584742921_1419885774_o
  4. In a separate bowl, add all your dry ingredients together: flour, baking soda, and salt. If you’re not keen to wash another bowl, you can also dump the ingredients into the other already combined wet ingredients bowl and mix. Just make sure you mix it really really well if you do it this way, because you don’t want the baking soda only in a certain section of the dough.28943333_10155506584782921_43607104_o
  5. Add in your toppings! You can add as much or as little as you want. Normally for just chocolate chip cookies, I usually add about 3/4 cup of chocolate chips in there. I like a good ratio of dough to chocolate chips for each cookie.
  6. Roll into little dough balls and put on parchment paper or greased aluminum foil on a baking sheet.

    Put into the oven at 375 degrees F for 9-10 minutes. If you’re making mini cookies, adjust that time 1/2 minutes less. When you take out the cookies, it will still look sort of wet. THIS IS FINE, trust me! Just leave it to cool for a couple of minutes and it will harden. You’ll then have yourself a really yummy and soft cookie.


Hope y’all try this recipe and let me know what you think!


What’s in the lunch box? (Week 3)

What’s in the lunch box? (Week 3)

Hello friends!

Welcome back to the meal prep series! Thank you for those who have reached out, liked, and also commented on the post. Truly love the feedback!

This week, I’m sharing with y’all another super easy meal prep. Not only is it super quick and yummy, but it’s pretty reasonable priced too (especially if you have most of the ingredients right in your kitchen/pantry already)! The best part of this recipe is also how universal it is – in the sense that you can change it up so many ways, which you will see in the upcoming weeks!

So I’ve been craving fish lately and thought this would be the perfect week to make some fish for lunch. As I was taking Friday off this week (yay flex days) and again we have a bunch of leftovers in the fridge (from my fam – yes I mooch off them too), I made enough for two lunches! If you’re into the whole make one meal for the whole entire week, no sweat! Just cook up more fish and double the recipe 🙂

Pan Fried Tilapia with a Garlic white wine and butter sauce


  • 2 tilapia fillets**
  • 2 cloves of garlic, minced
  • 2 tbsp of white wine
  • 1-2tbsp of unsalted butter (depends on how much sauce you want)
  • S&P
  • EVOO

**I bought tilapia fresh from the store and it came in a group of 4 large fillets. I only used two and I froze the other two fillets. Also for ease of cooking & storing in freezer bags, I also cut the fillets in half. If you don’t want to buy the fresh ones, frozen ones are totally okay too (those of you who have Costco memberships – this is the time to use it and grab yourself a giant frozen pack of tilapia)! Make sure you remember to thaw it the day before!

I know…that’s it! It’s super crazy simple, but really delish. If you’re not into tilapia, substitute for another type of fish of your choosing (recommend: arctic char or haddock). If you love garlic, like I do, add in more! Alter these recipes to the way you like them!!
In terms of what I ate the fish with, I just went with plain steamed jasmine rice on the side. Other options would be roasted potatoes (stay tuned – I will share a recipe for this too in the future), mashed potatoes, roasted asparagus/other veggies or even a nice garden salad.

1. Season your fish on both sides with S&P.
2. Drizzle EVOO at the bottom of your skillet, enough so that it just covers the bottom of the pan.
3. In medium high heat, sear the fish on both sides. I usually do this around 1.5/2 mins on each side or until the fish is golden & has a nice crust on the outside from the pepper you seasoned it with.

4. Turn the heat down to low and add your butter into the pan. Wait until the butter melts, then add your garlic. Add your wine. The reason I say turn down the heat is once you add the wine, if your heat is at medium/high, your garlic is going to burn. Then your sauce is going to be very bitter!
5. Baste your fish with the sauce – take a spoon, spoon the sauce on top of your fish and do this over and over again.


THAT’S IT. Isn’t that crazy? It literally takes not even 5 minutes to cook! You can throw some herbs on top if you have some at home (little parsley is always a good garnish!).

If you’re cooking this recipe in the near future, let me know what you think & different ways you’ve played around with it!

Stay tuned for next week’s blog post – I’m totally feeling soup next week!

Cheers xo