For You

Pear, Cranberry and Gingersnap Crumble 



  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 3 tbsp packed dark or light brown sugar
  • 1 cup gingersnap crumbs (about 16 store bought cookies)
  • 1/8 tsp ground ginger
  • 1/8 tsp table salt
  • Pinch of white pepper
  • 1/2 cup or 1 stick unsalted butter, melted and cooled


  • 2 pounds or approximately 4 to 5 large ripe pears, peeled, halved, cored and sliced 1/4-inch thick
  • 1 1/2 cups fresh cranberries
  • 1 tbsp lemon juice
  • 1/2 tsp finely grated lemon zest
  • 1/2 tsp vanilla extract
  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch


  1. Preheat the oven to 350°F.
  2. In a large bowl, mix the flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. Stir in the melted butter until large crumbs form.
  3. In a 2-quart baking dish, combine the pears, cranberries, lemon juice, lemon zest and vanilla.
  4. In a small bowl, whisk the sugar and cornstarch together. Combine this with the fruit mixture in your baking dish.
  5. Sprinkle the crumble over the fruit. Bake for approximately 45 minutes or until the fruit begins to bubble beneath the crumbs. (You may want to place your baking dish on a pan lined with foil before placing it in the oven. This will prevent a sticky mess if your crumble bubbles over a little bit.)

Recipe adapted from Smitten Kitchen

For Your Pooch

Pumpkin Dog Treats


  • 1 cup pumpkin
  • 2 eggs
  • 3 tbsp peanut butter
  • 2½ cups oat flour or whole wheat flour (plus a little extra if dough is too sticky)
  • Optional: 1/2 tsp cinnamon 


  1. Preheat the oven to 350°F.
  2. In a large bowl, combine the pumpkin, eggs and peanut butter using a whisk.
  3. Adding about 1/2 cup at a time, begin to fold in you 2½ cups of flour. (If you’re choosing to use cinnamon, add it here.) If the mixture is sticky, add small amounts of flour until a dough forms.
  4. Roll the dough until it is approximately 1/4 of an inch thick and cut with your favorite cookie cutters.
  5. Place treats on a baking sheet lined with parchment paper and bake for 15 minutes. 

Recipe adapted from One Sweet Appetite