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Apple Cranberry Crisp


½ cup (125 mL) granulated sugar
½ cup (125 mL) whole barley flour, divided
Grated rind of 1 lemon
4 cups (1 L) sliced peeled apples (about 4 large)
2 cups (500 mL) fresh or frozen cranberries
1 ¼ cups (300 mL) barley flakes
¾ cup (175 mL) packed brown sugar
1 ½ tsp (7 mL) cinnamon
¼ cup (50 mL) canola oil

In a large bowl, combine granulated sugar, ¼ cup (50 mL) barley flour and lemon rind. Mix in apples and cranberries. Spoon into a lightly greased 13 x 9 inch (3 L) baking dish. In a small bowl, combine barley flakes, remaining ¼ cup (50 mL) whole barley flour, brown sugar and cinnamon. Toss with canola oil and spoon over fruit. Bake at 375⁰F (190⁰C) for 40 to 50 minutes or until apples are bubbling and topping is golden. Serve warm or at room temperature topped with whipped cream or ice cream.

Makes 6 servings.

Nutrition Information (per serving, without whipped cream or ice cream):

Calories: 408
Protein: 3 g
Carbohydrate: 82 g
Fibre: 8 g
Sugars: 54 g
Fat: 11 g
Saturated Fat: 0.5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 14 mg
Potassium: 159 mg