I have a pet peeve. All right, so I have more than a few pet peeves. But a major food pet peeve is when I try to serve a homemade dessert to someone, either in class, or in a social setting, and they decline. Now, if they have a health concern (diabetes, celiac, etc.) or religious restrictions, of course, I completely understand. But you’d be surprised at how often people say “no” and admit that they don’t have a good reason for turning it down. As aunties, we can teach our nieces and nephews how to graciously say “YES,” when offered homemade desserts.

They don’t need to take a big piece or eat the whole thing but my philosophy is that one never, ever turns down homemade goodies – especially when it’s offered by the baker her/himself. There is something so personal about baking something from scratch - you put a little bit of yourself into each decadent bite - and it feels so good to give some of your own “sugar” to someone else.

Of course, as a nutritionist, I encourage people to find ways to stay fit and healthy all year long - but I also think it’s important to remember to enjoy that healthy life. Treats made from scratch made with “real” ingredients, served in moderation, are far better for kids than eating candy made with high fructose corn syrup and other preservatives – and they also feed the soul. Eating a homemade dish prepared by someone you know gives the bodies’ cells in your nieces and nephews a little bit love - which they need as much as they do vitamins and minerals.

So, if you want are looking for a recipe to prepare with your nieces nephews so that they can share some of their own “sugar love”, try out this stellar autumn recipe developed by a dear friend and colleague, Jennifer Clair. It’s so good, the kids won’t even notice that there are some nutrients and fiber in it. Seriously, you can never go wrong with a crisp - cooked fruit with sugar on top? Yum.

Apple and Cranberry Crisp
 
Take the kids apple picking and have them help with the preparation of the dish: peeling, sprinkling, and squeezing the lemon are favorite tasks for them.

For the filling:

5 medium apples, such as McIntosh, Gala, or Fuji, peeled and cored
½ cup dried cranberries
1 tablespoon fresh lemon juice
1 tablespoon sugar
1 tablespoon unsalted butter, for dish

For the topping:

6 tablespoons unsalted butter, melted
¾ cup chopped toasted walnuts
½ cup rolled oats
½ cup unbleached, all-purpose flour
½ cup packed light-brown sugar
½ teaspoon ground cinnamon
½ teaspoon kosher salt

Vanilla ice cream or crème fraiche, for serving (optional)

Preheat the oven to 350° F. Cut the apples into 1-inch pieces, and transfer to a large bowl. Add cranberries, lemon juice, and sugar, and toss to combine. Butter a 9×13 glass baking dish, and set aside.

In a medium bowl, combine all the topping ingredients and stir until combined.

Pour apples into the prepared dish. Spread the topping mixture evenly across the fruit. Bake until the fruit is soft and the topping crisp, about 35 minutes, watching carefully that topping doesn’t brown too much. Let cool 15 minutes. Serve warm or at room temperature with vanilla ice cream or crème fraiche.

Preparation time: 1 hour
Serves 6-8

Recipe adapted from Jennifer Clair, Founder of Home Cooking New York which provides private and group cooking classes in New York City and the Hudson Valley. She is also the author of the forthcoming Gourmet Cooking on a Budget (Globe Pequot Press, Spring 2010) with Michalene