For You
Pear, Cranberry and Gingersnap Crumble
Ingredients
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
Filling
- 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
Directions
- Preheat the oven to 350°F.
- 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.
- In a 2-quart baking dish, combine the pears, cranberries, lemon juice, lemon zest and vanilla.
- In a small bowl, whisk the sugar and cornstarch together. Combine this with the fruit mixture in your baking dish.
- 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
Ingredients
- 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
Directions
- Preheat the oven to 350°F.
- In a large bowl, combine the pumpkin, eggs and peanut butter using a whisk.
- 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.
- Roll the dough until it is approximately 1/4 of an inch thick and cut with your favorite cookie cutters.
- Place treats on a baking sheet lined with parchment paper and bake for 15 minutes.
Recipe adapted from One Sweet Appetite