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Instead of a crust for your apple pie, why not use the apples themselves? This dessert boasts all the flavors of a traditional pie, but for a fraction of the calories and fat. Equally good: It’s loaded with healthy whole grains.

Active time: 20 minutes

Total time: 70 minutes


For the apples

  • 1 1/2 tablespoons unsalted butter, plus more for greasing the baking sheet
  • 5 large Granny Smith apples
  • 1 1/4 cups cranberries, thawed if frozen
  • 1/3 cup raisins
  • 1/3 cup brown sugar
  • 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger

For the topping

  • 1/2 cup barley flour
  • 1/2 cup rolled oats
  • 1/3 cup pecans, chopped
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • Pinch salt
  • 5 tablespoons butter
  • Whipped cream, for serving (optional)


  1. Preheat the oven to 350°. Lightly grease a rimmed baking sheet with butter.
  2. Slice the apples in half. Use a spoon to scoop out the core and discard. Scoop out the majority of the remaining apple flesh, leaving a thin border so the apple skin still holds its shape (similar to the way you would scoop out potatoes for twice-baked potatoes). Chop the scooped-out flesh coarsely, place in a bowl, and set aside. Place the apple halves on the baking sheet, and set aside.
  3. In a medium saucepot, melt the butter over medium heat. Add the chopped apple flesh and cook 1 to 2 minutes, until the apples begin to release their juices. Add the cranberries, raisins, brown sugar, lemon juice, cinnamon, and ginger. Simmer, stirring occasionally, for 15 to 20 minutes.
  4. While the apple mixture cooks, make the topping. In a medium bowl, combine the barley flour, oats, pecans, brown sugar, cinnamon, and salt. Mix with a fork. Cut the 5 tablespoons of butter into small cubes, and add them to the flour mixture. Use the fork or your fingers to combine until coarse crumbs form.
  5. Spoon the apple mixture evenly into the scooped-out apple halves, and top with the crumb mixture. Bake for 45 to 50 minutes, or until topping is golden brown and the sides of the apples pierce easily with a fork. Top with the whipped cream, if using, and serve warm or at room temperature.


Time-saver: Make the crumb topping mixture up to a day ahead of time and refrigerate until you’re ready to use. You can also make the entire dish up to a day ahead of time and reheat in a 350° oven for 15 to 20 minutes, or until the apples are completely warmed through.

Serves 10

Per serving: calories 292, fat 12g, protein 3g, fiber 6g, carbohydrates 47g

Reprinted from KIWI Magazine 

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