Cranberry-Apple Crisp
Each serving contains 2.1 gram of ALA, and has a omega-6 to omega-3 ratio of 1 to 3. (From The Omega-3 Connection by Andrew Stoll, M.D.)

4 cups peeled, thinly sliced Rome apple or other baking apple
1 cup fresh or frozen cranberries
3 tablespoons apple cider
1 tablespoon brown sugar
1 tablespoon all-purpose flour
1/2 cup all–purpose lour
1/4 cup flaxseed meal
1/4 cup finely chopped walnuts
2 tablespoons wheat germ
1/8 teaspoon salt
1/4 teaspoon cinnamon
3 tablespoons canola oil

Preheat the oven to 375 degrees.

Combine the apples, cranberries, cider, sugar, and 1 tablespoon of the flour in a bowl. Mix well. Place the apple mixture in a large oval gratin dish or an 11 x 7 inch baking dish.

Combine the 1/2 cup of flour and the flaxseed meal. Add walnuts, wheat germ, salt, and cinnamon; mix well. Stir in the oil until the mixture resembles coarse crumbs. (Rub the topping gently with your hands to make uniform crumbs.) Sprinkle the topping mixture evenly over the fruit, and bake for 35 to 45 minutes, or until it is crisp and bubbly. Serve warm.

Variation: Try other combinations of fresh fruit, such as peaches and blackberries, with this same topping. To keep the topping crisp, reheat leftovers in the oven rather than in the microwave.