Ingredients

• 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 375°F (190°C) 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