Mix fruit, lemon zest and juice with the cinnamon, nutmeg and 1 Tablespoon of brown sugar in a medium sized bowl. In another bowl, use your fingers or a pastry cutter to mix the butter, flour and brown sugar. Spray a small casserole dish or I use mini All-Clad bakers (2 of them). Add in pear or apple mixture and then top with flour mixture. Bake at 375 degrees for 25 minutes on top of a cookie sheet in case the mixture overflows. Let rest for about 5 minutes before digging in.
Quinoa Butternut Squash Risotto
How about Fish Tonight?
Fall, Football and Tailgating (Note: many recipes in this post are NOT GF…thinking a blog post in the works to recreate these favorites to be gluten free and still good food!)
Sweet potato gnocchi with pesto and more fun leftover idea (Note: Also not all GF, but a my GF potato gnocchi recipe is almost done! I’ll share it soon.
This is my new page. Please bear with me as I work through this new technological world 🙂 The content will be here and I’ll be here. Have a Happy Halloween and remember your teal pumpkin!
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. This doesn’t cost you any extra, but if you like something I love and buy it, I get a small percentage and can continue blogging.