Apple and Cranberry Crisp

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.

It’s rare these days that someone offers a fresh-out-of-the-oven homemade dessert that they lovingly prepared from scratch so it’s my policy to answer in only one way: “YES, ABSOLUTELY. Thank YOU!” I often don’t take a huge piece (I can always go back for more!) and I may not eat the entire thing but my philosophy is that one never, ever turns down homemade goodies. 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.

We’re heading into holiday season and the articles and magazine covers will be pleading with you to watch what you eat - when in reality, most Americans gain only 1 pound between Thanksgiving and New Years. 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. And homemade goods are so much a part of that.

This concept came up in my Whole Foods cooking class at Bastyr last week, when my students were indulging in the Apple and Cranberry Crisp recipe they had just finished preparing. We had an array of optional creamy accessories: organic vanilla bean ice cream, creme fraiche, or soy ice cream. When everyone sat down to eat their dessert, the room was silent - always a good sign. I reminded the class that eating “well” goes beyond nutrients and the components of food. We also have to feed the soul. Eating a homemade dish prepared by someone you know gives the cells in your body a little bit love - which they need as much as they do vitamins and minerals.

So, if you’re looking for a way to share some of your own “sugar love”, try out this stellar autumn recipe developed by a dear friend and colleague, Jennifer Clair. It’s so good, you 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 Busico