Gluten Free Apple Pie

This Gluten Free Apple Pie has all the markings of the classic version we all know and love: a buttery crust with thinly sliced juicy apples laced with cinnamon and nutmeg. It’s the perfect pie to serve during the holidays or a fun weekend baking project to mark the fall season! It’s made using unrefined sweeteners and uses the BEST gluten-free crust.

gluten free apple pie almond flour

Gluten Free Apple Pie

If you must know how to make one pie out there, THIS IS THE ONE. We knew when we were planning our apple recipes for this month that we had to include a Gluten Free Apple Pie because it is such an iconic American dessert, and for good reason! Apple pie is a must-make during the fall season: at least once!

This recipe is definitely staying true to what we believe is a classic apple pie with juicy cinnamon and spice apples encased in a buttery pastry. We turned to our favorite pie dough that uses almond and tapioca flour and butter. If you are dairy free and are looking for a substitute for the butter in the crust, palm shortening or a non-dairy butter can work but it alters the flavor of the crust a bit. We also use tapioca flour in the filling to thicken the pie.

We use a combination of gala and granny smith apples in this pie, but if those aren’t available check out this apple guide to figure out which apples are best for baking.

almond flour pie crust with butter

TIPS to make pie baking easy peasy:

  1. Make the crust 1-2 days ahead of time.
  2. Roll the crust out ahead of time. Place the bottom crust in a tin and cover with plastic. Place the top crust on a parchment lined baking sheet, and cover with plastic wrap. This ensures it doesn’t dry out. You can do this a day ahead or a few hours ahead of time. It also makes it easier to work with the crust since it’s already cold. If you are choosing to weave a lattice do so on a piece of parchment paper. When ready to place on the top crust of the pie simply invert the lattice from the parchment on to the filled pie.
  3. When peeling and slicing the apples, squeeze apples with lemon juice to prevent browning.
  4. When placing the apples inside of the rolled out dough, make sure to pack them in tightly! This reduces the chance that the filling will shrink when baking and leave a gap between the apples and top crust.
  5. Make sure the crust is cold when rolling it out and working with it. If it’s getting too warm and melty, place it back in the refrigerator for 10-15 minutes.
  6. Make the whole pie a day ahead of time! You can leave it at room temperature, covered, for 24 hours. Simply place in the oven at 350 for about 10-15 minutes to warm up, if desired.

almond meal tart crust

We chose to weave a lattice to top our apple pie, to show it can be done with gluten-free crust, but it is totally not necessary. You can simply place a rolled out crust on top with a few slits for steam to escape, or you could roll out the crust and stamp a few decorative designs or apple cut outs on it. If you do want to do a lattice, it’s easier with this crust if you use bigger strips of pastry. And, I may sound like a broken record here but make sure your pastry is cold while you are working with it! We definitely had to place the pastry back in the refrigerator at least once between the rolling out the pastry and weaving the lattice. So when in doubt, chill the pastry for 10 minutes and you’ll have an easier time.

We used these kitchen tools in this recipe:

apple pie recipe

If you like this pie recipe, check out these others:

Gluten Free Apple Pie

Prep Time 00:40 Cook Time 01:00 Serves 10


For Crust

For Filling


To Make Pie Crust:

  1. In a food processor combine almond flour, tapioca flour, and cold butter and pulse until the butter is broken down into pea-sized pieces.
  2. Add in egg and honey and process until the dough comes together.
  3. Shape dough into two round disks, wrap in plastic wrap and transfer to refrigerator until cold, at least 4 hours or overnight. 

To Prepare Crust and Filling:

  1. Preheat the oven to 350ºF. Remove one dough disk from the refrigerator (leave the other chilling). Between two sheets of parchment, roll out dough to fit the size of a 9 inch pie tin, about a 12 inch circle. Removing one sheet of parchment and invert the pie dough into your tin.
  2. To make the filling: In a large mixing bowl combine the sliced apples, lemon juice, coconut sugar, tapioca, vanilla, salt and spices and toss until combined. Spoon apple mixture inside pastry lined tin and place back in refrigerator while rolling out the top crust. (See note)
  3. Roll out the remaining dough disk to an 11" circle. If you are making a lattice, cut the dough into 8 or 10 strips (depending on your lattice ability!) and weave the lattice on a sheet of parchment.
  4. Remove chilling filled pie from refrigerator and either invert lattice on to the top of the pie, or place the whole rolled pastry on top. Seal the pastry pieces together, and crimp the crust, if desired. If covering the pie make sure to slice in a few holes to let the pie vent. If at any point during the process of making a lattice or placing on the pastry the pie crust gets too warm and is difficult to work with place in the refrigerator on sheet tray until cool enough to handle 10-15 minutes.

To Bake Pie:

  1. Brush crust with egg wash, and coarse sugar, if using and place on a rimmed baking sheet and bake until apples are tender, about 1 hour. If crust is browning too quickly, tent with aluminum foil. Bake until apples are tender and filling is bubbling.
  2. Let cool at least 1 hour before serving, but best to wait at least 4 hours. Once baked the pie can remain at room temperature for about 24 hours. Any longer than this and it should be stored in the refrigerort and briefly warmed up before serving.

Recipe Notes

  1. We use a deep dish 9" pie plate to make our pies and fit about small to medium apples. If you pie pan isn't a deep dish, you may want to use 1-2 less apples.
  2. When placing the apple mixture inside, try to leave as little space as possible between apple slices by moving them around a bit to help them fit as tightly as possible. This makes sure you can pack in as much apple flavor in your pie, and so that your apple filling doesn't sink during baking.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Harvest Salad with Maple Balsamic Dressing (Video)

This Harvest Salad has all the ingredients you’ll want in a Winter kale salad recipe! Packed with chopped kale, roasted squash, pomegranate seeds, toasted pecans and topped with a super easy & delicious Maple Balsamic Dressing for the absolute perfect holiday salad all Fall and Winter Long!

Winter Kale Salad Recipe in bowlHarvest Salad with Maple Balsamic Dressing

My fabulous blogging girlfriends are here with me today bringing you healthy sides for your Thanksgiving feast. I am in love with this month’s round up because I mean… check out these recipes! Gorgeous, delicious, and good-for-you! I call it a WIN. Your family and friends will thank you, too!

Maple Balsamic Dressing

You guys, I’ve been putting this dressing on EVERYTHING. It is my favorite dressing that everybody loves and it is SO easy to make. You need to make it immediately. 

Want other salad recipes?

Harvest Salad with Maple Balsamic Dressing pouring

How do you soften kale for a salad?

To prepare kale for a salad, massage the kale with oil and lemon for 1-3 minutes.

Can I use anything aside from kale?

Yes, use any leafy green that you love! 

Watch the video: 

Harvest Salad with Maple Balsamic Dressing

Prep Time 00:10 Cook Time 00:40 Serves 4



    Maple Balsamic Dressing


    1. Preheat oven to 400°F and line a baking sheet with parchment paper.
    2. Slice kabocha squash and toss with olive oil and spread across a lined baking sheet.
    3. Roast squash for 30-40 minutes until fork tender. Remove and set aside.
    4. In a blender combine all dressing ingredients and blend until smooth.
    5. Place pecans on a baking sheet and place in the oven for 5-7 minutes, tossing halfway through, watch to avoid burning.
    6. Massage kale with olive oil for 1-2 minutes.
    7. Assemble salad: kale, squash, pomegranate seeds, toasted pecans. Top with dressing and serve.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!



    Cauliflower Stuffing from The Healthy Maven

    This healthy, low-carb cauliflower rice stuffing will convince your Thanksgiving guests to jump on board the cauliflower rice train, while secretly getting them to eat more veggies! Plus it’s ready in under 20 minutes.

    Green Beans with Caramelized Shallots and Almonds from Eating Bird Food

    Add some green to your holiday table with this flavorful recipe for tender crisp green beans tossed with caramelized shallots, toasted almonds and fresh parsley.

    5-Ingredient Slow Cooker Cranberry Sauce from Running to the Kitchen

    This simple cranberry sauce is made with just 5 ingredients. Make it in the slow cooker and save the stove-top space for all the other Thanksgiving sides.

    Vegan Scalloped Sweet Potatoes from Food Faith Fitness

    These easy scalloped sweet potatoes are SO creamy and flavorful, you’ll have a hard time believing they’re secretly healthy and paleo and vegan friendly!

    Balsamic Sea Salt Brussels Sprouts from Fit Foodie Finds

    Make these delicious Balsamic Sea Salt Roasted Brussels Sprouts this holiday season for the most delicious vegan and paleo side that everyone will gobble up! 

    Clean Eating Recipes Perfect For Holiday Entertaining

    The holiday season is here, which means it is finally my favorite season for entertaining! If you are looking for healthy, flavorful, and simple meals to make this season, we have got you covered! From my favorite lamb chops to simple edible gifts you can package for a friend, this is a great guide for when looking for Winter holiday inspiration!

    Clean Eating Holiday Entertaining Recipes - Lexi's Clean Kitchen #holiday #glutenfree #paleo #cleaneating


    How to Build The Ultimate Charchuterie

    Crudité Platter [paleo-friendly option, low-carb, vegetarian, dairy-free option]

    Salad Roll-Up [30 minutes or less, paleo-friendly, no added sugar, very customizable!]

    Harvest Salad with Maple Balsamic Dressing [Dairy-free, vegan-friendly]

    Maple Roasted Brussel Sprouts with Bacon  [paleo-friendly, egg-free, nut-free]

    Potato Latkes [30 minutes or less, paleo-friendly]

    Buffalo Chicken Baked Hummus Dip [30 minutes or less, gluten-free]

    Spinach Dip Stuffed Mushrooms [dairy-free, gluten-free, grain-free, vegetarian]

    Maple Bacon Sweet Potato Sliders  [paleo-friendly, whole30 compliant]

    Easy Pumpkin Soup  [vegetarian, paleo-friendly]

    Tomato Basil Soup and Grilled Cheese [grain-free, gluten-free, vegetarian]

    Bacon Wrapped Sriracha Bites [paleo-friendly, low-carb]

    Spinach and Artichoke Dip [paleo-friendly, low-carb]

    Thai Meatballs [paleo-friendly, low-carb]

    Side Dishes

    Honey Glazed Carrots [dairy-free, vegetarian, paleo-friendly]

    Cinnamon Roasted Sweet Potatoes  [paleo-friendly, whole30 compliant, vegetarian]

    Cranberry Walnut Roasted Acorn Squash [dairy-free, vegetarian, paleo-friendly]

    Cranberry Spiced Relish [paleo-friendly, gluten-free, vegetarian no refined sugar]

    Perfect Roasted Veggies [paleo-friendly, grain-free, vegetarian, gluten-free]

    Mediterranean Veggie Fritters [vegetarian, dairy-free, gluten-free]

    Maple Bacon Brussels Sprouts [paleo-friendly, grain-free, gluten-free]

    Sweet Potato Casserole with Candied Pecans [egg-free, vegetarian, gluten-free, grain-free]

    Healthier Green Bean Casserole [gluten-free, vegetarian, grain-free, dairy-free]

    Creamed Spinach Gratin with Cashew Milk [grain-free, paleo-friendly, dairy-free if you use oil instead of butter, vegetarian]

    Cheesy Scalloped Potatoes [gluten-free, grain-free, vegetarian]

    Healthier Creamed Spinach [gluten-free, vegetarian, grain-free, dairy-free]


    Maple Glazed Ham  [gluten-free, nut-free, paleo-friendly]

    How to Roast a Turkey  [gluten-free, nut-free, paleo-friendly]

    Lamb Chops with Crispy Shallots and Pomegranate Sauce [gluten-free, nut-free, paleo-friendly]

    Shepherd’s Pie Two Ways [nut-free, dairy-free, gluten-free, paleo-friendly]

    Instant Pot Chicken Cacciatore [egg-free, gluten-free, paleo-friendly]

    Holiday Meal in 1 Hour [egg-free, gluten-free, low carb, paleo-friendly]

    Chicken Pinchos Chermoula [gluten-free, egg-free]

    Creamy Pumpkin Casserole  [gluten-free, paleo-friendly]

    Gluten-Free Sausage and Pasta [gluten-free]

    One-Pot Apple Cider Braised Chicken  [dairy-free, paleo-friendly, gluten-free]

    30-Minute Taco Soup  [grain-free, gluten-free, paleo-friendly if you omit the cheese]

    Roasted Salmon with Apple Fennel Salad Over Garlicky Kale  [grain-free, dairy-free, whole30 compliant]

    Hidden Veggie Mac and Cheese [gluten-free]

    Butternut Squash Pizza and Creamy Butternut Squash Puree with Scallops and Bacon [grain-free, gluten-free, dairy-free, paleo-friendly]

    Creamy Potato and Shrimp Chowder [dairy-free, paleo-friendly, gluten-free]

    Coffee Rubbed Steak [dairy-free, paleo-friendly, gluten-free]

    Treats & Desserts

    Cut Out Cookies [gluten-free, grain-free]

    Classic Chocolate Mousse  [30 minutes or less, dairy-free, no refined sugar]

    Chocolate Decadence Pie  [dairy-free, paleo-friendly]

    Double Chocolate Macadamia Cookies [gluten-free, grain-free, paleo-friendly]

    Sea Salt Chocolate Cheesecake Truffles [vegan, dairy-free, paleo-friendly]

    Orange Zest and Sea Salt Bark [30 minutes or less, grain-free, paleo-friendly]

    Secret Ingredient Brownies [gluten-free, paleo-friendly]

    Linzer Torte Thumbprint Cookies [gluten-free, paleo-friendly]

    Pecan Pie Tarts  [gluten-free, grain-free, paleo-friendly]

    Creamy Peppermint Coconut Cups [paleo-friendly, vegan, gluten-free]

    Roasted Grape Tart  [gluten-free, paleo-friendly]

    Sea Salt Trail Mix Bark [gluten-free, dairy-free if you use a dairy-free chocolate]

    Gingerbread Chocolate Chip Muffins  [paleo-friendly, gluten-free]

    The Best Paleo Truffles  [paleo-friendly, gluten-free]

    Espresso Candied Pecans [gluten-free, paleo-friendly]

    Edible Cookie Dough Dip [gluten-free, paleo-friendly]

    Hasselback Pear Crumbles [gluten-free, paleo-friendly]

    Carrot and Zucchini Bars [gluten-free, paleo-friendly]

    Easy Slow Cooker Baked Apples  [gluten-free, paleo-friendly]

    Roasted Citrus with Salted Vanilla Whipped Cream [gluten-free, vegan, paleo-friendly]

    Blueberry Crumb Bars  [gluten-free, paleo-friendly]

    Cranberry Orange Scones [gluten-free, paleo-friendly]

    Paleo Apple Galette [gluten-free, paleo-friendly]


    Sparkling Citrus Punch  [no refined sugar, 30 minutes or less]

    Pumpkin Smash Cocktail  [30 minutes or less, no-refined sugar]

    Caramel Apple Martini  [30 minutes or less, no refined sugar, grain-free]

    Raspberry Gin Cocktail  [30 minutes or less, no refined sugar]

    Apple Cider Sangria  [30 minutes or less, gluten-free]



    Lexi’s Weekly Dinner Plan Week 15

    Happy Sunday from JAMAICA! Even though we’re away, that doesn’t mean that I can’t help you prep for success! This week’s dinner meal plan is filled with 30 minute or less meals to help you stay healthy and nourished without sacrificing time!

    If you are new to the meal plans, you can find them all, equipped with free printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

    Lexi's Weekly Dinner Plan Week 15

    Monday: Chicken Fajita Salad (30 minutes, paleo-friendly, Whole30 compliant, Egg-free)

    Tuesday:  One-Pan Moroccan Fish (Under 30 Minutes, Egg-free, Paleo-friendly, Whole30 compliant)

    Wednesday: One-Pan Indian Spiced Chicken and Cauliflower (Paleo-friendly, use ghee to make this Whole30 compliant, egg-free, and nut-free)

    Thursday: Leftovers

    Friday: St.Paddy’s Day BRINNER (Hidden Veggie Green Pancakes) aka breakfast for dinner! (Under 30 Minutes, Paleo-friendly, dairy-free, and grain-free) — Pair it with some nitrate-free bacon, too!

    Saturday: Out

    Sunday: Crock-Pot Asian Beef {Paleo Rice Bowls} (Dairy-free, Paleo-friendly. Egg-free, and Nut-free)

    Grab your free printable shopping list HERE!

    Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook! This week we are loving the Jerk Chicken with Caribbean Rice & Mango Salsa on page 168!  We are also excited to start St.Patty’s day off with the Island Blast Green Smoothie on page 272, we thought it would be the perfect compliment to our Hidden Veggie Green Pancakes!

    As always, if you have meal plan feedback, please send me an email at! I’d absolutely love to hear from you!

    Instant Pot Pho

    I have been wanting to make my own Beef Pho for a long time now and I must say, I am so HAPPY that I finally did! This Instant Pot Pho made in the pressure cooker is light, packed with flavor, and makes for the perfect healthy and warming meal! Loaded with minerals such as collagen, vitamins, and protein, plus all the veggie and aromatic add-ins, I can’t wait to make this again and again.

    Instant Pot Pho

    Simply make the broth, add in the herbs, protein, and veggies of choice and BOOM delicious Pho all week long! This recipe makes a TON of broth and can be stored either in the fridge for up to 4-5 days or in the freezer for up to 4-6 months!

    Instant Pot Pho

    I love ordering Pho, but something they use when making it really messes up my stomach! I also care about the quality of meat and bones I am consuming, so making my own was a no brainer! Plus, the Instant Pot makes the bone broth come together QUICKLY! No 24 hours, here!

    What is an Instant Pot?

    The Instant Pot is a seven-in-one multi-cooker that works as an electric pressure cooker, slow cooker, rice cooker, yogurt maker, steamer, warmer, and sauté pan all in one.

    Instant Pot Pho

    Do you love your pressure cooker? Try these pressure cooker recipes:

    Instant Pot Pho

    Prep Time 10 min Cook Time 1 hour and 15 minutes Serves 6


      Bone Broth

      • 4 lb total beef bones (using a mix is best, bone marrow, knuckles, and/or ribs, shank bone)
      • 2 medium onions, sliced in half
      • 2 cloves garlic, skin removed
      • 2 medium carrots, sliced in half
      • 2 knob of ginger, sliced in half
      • 1 tablespoon apple cider vinegar
      • 1 teaspoon ground cinnamon
      • 1 teaspoon ground coriander
      • 1 teaspoon whole black peppercorns
      • 2 teaspoon salt
      • 4 whole star anise
      • 1 teaspoon ground cardamom
      • 6 cups of water


      • 1/2 teaspoon fish sauce
      • 1 cup bean sprouts
      • 1/2 lb grass-fed sirloin steak, sliced very thinly (freeze meat for 15 minutes before cutting to make the slicing easier), cook on the stove with 1/2 teaspoon olive oil
      • 1 lime, cut into wedges
      • 2 scallions, sliced thinly
      • 1 box of rice noodles, par-cooked based on package instructions
      • 1 bunch Basil
      • 1 bunch Cilantro
      • 1 teaspoon Sriracha
      • 1 tablespoon fresh mint
      • Fresh Hot Red Pepper, sliced


      1. Place onion, garlic, carrot and ginger on a sheet-tray. Broil for 10 minutes, or until charred.
      2. Parboil the bones: While vegetables are cooking, fill a medium sized pot with water, cover and bring to a boil. Once at a boil, turn down heat to medium low and add the beef bones. Cook for 2-3 minutes at a high simmer, never at a rolling boil. Drain and skim off any fat that remains on the bones. Place the bones in your pressure cooker.
      3. Add charred veggies, apple cider vinegar, spices, and enough water to cover the bones to your pressure cooker.
      4. Cover and seal the pressure cooker. Using the manual timer, set the pressure cooker to high for 45 minutes. Once done, shut off the heat and let sit for 15 minutes. After 15 minutes, open the pressure cooker and strain the broth through a fine mesh strainer until it runs clear. About 2-3 times.
      5. While broth is cooking, cook the steak. Heat a small skillet with 1/2 teaspoon olive oil. Add in steak and cook on medium heat until no pink remains. Set aside in a bowl until ready to eat!
      6. Par-cook your rice noodles based on package instructions and set aside until ready to eat.

      7. Assembly: Place bone broth in desired bowls. Add in desired toppings and devour!

      Recipe Notes

      • * Bone Broth Storage Tips: Place the remaining broth in a covered glass container and store in the fridge for up to 5 days. If you would like to freeze it to make it last for 4-6 months, place it in ice cube trays and transfer cubes to a freezer bag! Make sure that the bone broth is fully cooled before you freeze or refrigerate it.
      • When the bone broth cools, you might see a layer of fat on the top. Simply skim it off using a slotted spoon.
      • * Ask your butcher if they have thinly sliced beef. We get ours from Bucher box, who has the thinly sliced beef pre-sliced. If you are looking for a great way to get grass-fed high quality meat right to your door, it is for you! As a promotion for all of YOU, you will get $15 OFF + Free Bacon (uncured, pastured, and sugar-free)! Order and learn more about it here!
      • *Make it in your slow cooker!
      • Follow steps one and two as directed. Add charred veggies, apple cider vinegar, spices, and enough water to cover the bones to your slow cooker. Cover, set it to low, and cook for 8-10 hours. Once done, strain the broth through a fine mesh strainer until it runs clear. Follow the rest of the steps as directed and devour!
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Twenty Hearty and Healthy Winter Soups

      Soup is a staple of mine not only because it is so simple to prepare, but it makes for the perfect meal prep item! I love to prepare a large pot of soup at the beginning of the week and have the leftovers all week long. Here are twenty hearty and healthy Winter soups that are packed with root vegetables, spices, and herbs to cozy up with this season! 


      Slow Cooker Classic Chicken Soup from Lexi’s Clean Kitchen (Whole30, Paleo-friendly)

      Slow Cooker French Onion Soup from Lexi’s Clean Kitchen (Paleo-friendly, Gluten-free) 

      Meatball and Veggie Soup from Lexi’s Clean Kitchen (Whole30, Dairy-free, Grain-free) 

      Buffalo Chicken Chili from Lexi’s Clean Kitchen (30 minutes, Whole30 without the optional beans or cheese) 

      Slow Cooker Short Rib Stew from Lexi’s Clean Kitchen (Whole30, Dairy-free, Paleo-friendly)

      Turkey Pot Pit Soup with Grain-Free Biscuits from Tasty Yummies (Paleo-friendly, Sugar-free)

      Roasted Broccoli Fennel Soup from With Food and Love (Whole30, Paleo-friendly, Grain-free)

      Winter Minestrone Soup from James Trenda via Against All Grain (Whole30 with ghee, Paleo-friendly) 

      French Vegetable Soup from Gourmande in the Kitchen (Whole30, Paleo-friendly, Vegan) 

      Everything Soup from Predominantly Paleo (Whole30, Paleo, Grain-free) 

      Thai Pea Soup from Running to the Kitchen (Whole30, Paleo-friendly, Vegan)

      Spicy Asian Chicken Turnip Noodle Soup from Inspiralized (Whole30, Paleo-friendly) 

      Turmeric Roasted Cauliflower Soup from Skinnytaste (Vegan-friendly, Whole30, Paleo-friendly) 

      Pork and Napa Cabbage Soup from Nom Nom Paleo (Whole30, Paleo-friendly) 

      Detox Soup from The Healthy Maven (Vegan, Whole30, Paleo-friendly) 

      Creamy Cauliflower Soup from Detoxinista (Vegan, Whole30, Paleo-friendly) 

      Tom Kha Gai (Thai Coconut Chicken Soup) from Gimme Some Oven (Whole30, Paleo-friendly)

      Easy Thai Soup from Damn Delicious (Gluten-free, Refined Sugar-Free, Dairy-free)

      Moroccan Roasted Acorn Squash from  Food Faith Fitness

      Easy Slow Cooker Beef Chili from Cotter Crunch from Cotter Crunch 

      Get creative in the kitchen this season with this easy to follow Soup Guide

      Happy Cooking!