Recently, Tony did basic bread making with our class (and all of the students from third grade on up). On two different days, half of our group made bread dough in the science room, brought it up to keep in our refrigerator overnight, and watched it rise and get ready for baking in class the next day. While those students were making their dough in the science room, the other half made apple crisp from apples that we had gotten as part of our school-provided snack but weren't eating quickly enough. In one group, we added raisins along with the apples. The other half-group added fresh cranberries. We baked one batch and served it to everyone at the end of each of the two days. In both cases, some students enjoyed the fruit additions, and some meticulously picked out each unwanted bit until only the apples and the cinnamon-oatmeal-sugar topping was left. It was a good exercise in careful measuring and -- for some -- a first experience with using peelers efficiently.