| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Desserts, Low-fat/low, Fruits |
8 |
Servings |
INGREDIENTS
| 8 |
|
Apples, peeled — cored and |
|
|
Sliced |
| 1/4 |
c |
Cranberries |
| 1/2 |
c |
Honey |
| 1 |
ts |
Cinnamon |
| 1/8 |
ts |
Allspice |
| 1 |
tb |
Fresh lemon juice |
| 3 |
tb |
Water |
|
|
TOPPING—– |
| 1 1/2 |
c |
Oats |
| 1/2 |
c |
All-purpose flour |
| 1/4 |
c |
Almonds — sliced |
| 1/4 |
c |
Barley malt |
| 2 |
tb |
Honey |
INSTRUCTIONS
1. Heat oven to 350F. Lightly coat 13x9-inch baking dish with vegetable
cooking spray.
2. Combine apple slices, cranberries, honey, cinnamon, allspice and lemon
juice in large bowl. Transfer to prepare baking dish and sprinkle with
water.
3. Make topping: Combine oats, flour, and almonds in medium bowl. Stir in
barley malt and honey until completely moistened.
4. With fingertips, spread topping over apples as thin as possible. Spray a
piece of foil with cooking spray; cover baking dish and bake 45 minutes,
then bake uncovered 15 minutes more. Serve warm or at room temp.
Recipe By : Rosie Daley
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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