The After School class used local apples to make a healthy version of apple crisp last week. The older students quadrupled the recipe (no help with fractions; sorry kids!) while the younger ones learned apple peeling and coring skills. Those tricky older students joined forces to help each other multiply.

They were done faster than you can say, “light the oven.” Next they mixed the dry ingredients together while the youngers continued to unravel the mysteries of the peeler. One student said, “I like my apples like they are, raw. Can’t we just eat them now?” “Of course!”

By the way, some children as well as adults have a hard time time managing the texture of cooked apples with skins on them because they aren’t used to the sensation. New food textures need promotional time just as  new food tastes do.

After a little time to play outdoors while the apple crisp cooled, there were some happy chefs to gobble down one pan of apple crisp. The other pan went into the freezer, our contribution to the all school Thanksgiving Feast on the following Monday. The recipe for this low sugar apple crisp is just below this post. Enjoy!

When I got to school last Monday, to help set up for the Thanksgiving Feast, I saw students heading out to the garden. I had to walk out to see what they were up to.

The 3rd grade was out in full force digging up the frozen earth to plant tulip bulbs.

They explained that when they could see the bulbs sprouting up from the ground, they would know it was spring. I showed them the garlic bed that the After School students had planted the week before. Now they know about two bulbs that need to winter over before flowering. In pairs, these students and their teacher were breaking up the frozen earth and measuring to the exact 1/8th of an inch, the depth of their holes. Each has a science journal to record the procedure followed. Students were buzzing with interesting questions and hypotheses.

I think they’ll compare their data with other participating schools across the U.S.A.
Healthy Apple Crisp