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)
- Preheat the oven to 350°. Lightly grease a rimmed baking sheet with butter.
- 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.
- 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.
- 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.
- 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.
Per serving: calories 292, fat 12g, protein 3g, fiber 6g, carbohydrates 47g
Reprinted from KIWI Magazine