Aaah, dessert! That sweet indulgence served after a satisfying supper. Our English word derives from the 14th century French desservir, meaning “to clear the table.”

Ancient civilizations enjoyed dried fruit and honey treats. At the turn of the century in Europe, fresh fruit in season or fruit compotes were a common ending to a meal. It wasn’t until after World War II, when processed sugar became cheap and ubiquitous and factory-made confections replaced home cooking, that desserts became popular. Today, baked confections include cakes, cookies, pies, tarts and pastries. Other sweet treats comprise ice cream, custard, pudding and jello.

In the 21st century, more of us are eating sweet treats than ever – and not just after dinner, but as a midmorning or afternoon snack. Most of these are loaded with refined flours, processed sugars and partially hydrogenated fats.

At the same time, consumers are bombarded with inexpensive, heavily processed “healthy” dessert options. Examples include gluten free, fat free cookies loaded with sugar, and sherbet with artificial sweeteners and artificial colors in place of ice cream. The ‘health’ claim is due to lower fat and calorie counts than their traditional counterparts contain. But these ‘healthy’ treats are over-sweetened and loaded with artificial ingredients.

Just what is a healthy dessert? Some people think healthy means vegan. To others, it means devoid of gluten. Still others say it means organic or natural. Some equate healthy with low-fat. But the healthiest, most natural dessert is fresh, seasonal fruit, with no additives or toppings. Cook fruit gently with a little apple cider or water to make a great fruit compote. Broil apples or pears for a quick, easy dessert; serve as is, or topped with whipped cream or a light sauce.

Baked treats can be made healthier by using natural, nutrient-dense ingredients. Replace refined, modified ingredients with wholesome ones. Use fat carefully, and avoid trans-fat altogether. Avoid processed sugar and bleached white flour. Instead, use whole grains like fiber-rich oats and whole-wheat flour. Replace refined sugar with natural sweeteners like maple syrup, honey, stevia – and use these sparingly. Sweet spices, like cinnamon and vanilla, can help you reduce the sugar further. Nuts add crunch and flavor as well as protein, fiber and healthy fats.

As the days cool and summer turns to autumn, our farmers’ markets are brimming with fresh fruit: pears, Concord grapes, plums and apples. Long before orchards, our ancestors foraged for these delicacies. Pears and apples came to the New World with the colonists; Concord grapes and some varieties of plums were already growing here. Today, there are many excellent recipes for using local, seasonal fruit in delicious desserts. Here are two.

Mixed Fruit Crisp

Ingredients:

5 cups fruit – I used 4 peeled and sliced pears, 1 large apple, peeled cored and diced, and 1 1/3 cups grapes

1 tablespoon fresh lemon juice

1/2 teaspoon cinnamon

For the topping:

1/4 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

2 Tablespoons brown sugar

1/3 cup shredded Cheddar cheese

2 Tablespoons butter

1/3 cup rolled oats

Directions:

Preheat the oven to 400 degrees F (200 degrees C). Butter 9-inch-by-9-inch inch baking dish.

In a large bowl, toss the sliced pears with the lemon juice. Add apples and grapes. Sprinkle with cinnamon and sugar, if desired. Toss to coat, and place in prepared baking dish.

For the topping, combine the flours, baking powder, 2 Tablespoon brown sugar, and Cheddar cheese in a food processor. Using the steel blade, cut in the butter until the mixture resembles coarse crumbs. Stir in rolled oats.

Fall Fruit and

Maple Bread

Ingredients:

1 cup whole wheat flour

1/2 cup all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 teaspoon baking soda

1/3 cup maple syrup (or honey)

3 eggs

1 cup creme fraiche (or substitute plain Greek yogurt)

1/3 cup rolled oats

1 1/2 – 2 cups diced fruit – this can be pears, apples, plums, concord grapes, etc.

Optional topping: 1 Tablespoon sugar, 1 Tablespoon flour, 1 teaspoon cinnamon, 1 teaspoon melted butter.

Directions:

In a small bowl, mix together flours, spices and leavenings. Set aside.

Preheat oven to 375F. Butter or oil a loaf pan.

In a large bowl, beat together eggs, oil and buttermilk or yogurt. Stir in oats.

Wash fruit. Core apples, plums and pears, but do not peel. Chop and place in a small bowl; add grapes.

Stir flour mixture into liquid ingredients and stir just until moist. Fold in fruit.

Place in a buttered or oiled loaf pan. If using optional topping, use a fork to mix all ingredients thoroughly in a small bowl, and crumble on top before baking. Bake 35 to 45 minutes.

This also can be baked in a 9-inch-by-9-inch pan or made into muffins – place in prepared muffin tins and bake at 400 degrees 20 to 25 minutes.

Author of the award-winning cookbook Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market, Yvona Fast lives in Lake Clear and has two passions: cooking and writing. She can be reached at www.wordsaremyworld.com.