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.

Directions

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.