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Lower in fat and higher in fber, fragrant roasted apples are a lighter dessert alternative to a heavy piece of pie. Make-ahead tip: Stir together the oats and brown sugar mixture up to 2 days before. Cover and store at room temperature.

Active time: 20 minutes

Total time: 1 hour, 20 minutes


½ cup gluten-free oats

¼ cup dark brown sugar

¼ cup dried cranberries, plus more for garnish

1 teaspoon cinnamon

1/8  teaspoon salt

8 Gala or other sturdy, baking apples

4 teaspoons maple syrup

1 teaspoon extra-virgin olive oil


  1. Preheat the oven to 350°F. In a small bowl, stir together the oats, brown sugar, cranberries, cinnamon, and salt.
  2. With a paring knife or melon baller remove the core of each apple, creating a deep, wide well—make sure not to cut through to the bottom of the fruit. Using a vegetable peeler, peel away an inch-wide layer of skin from the top of each apple.
  3. Pour ½ teaspoon of maple syrup into each apple. Divide the oats mixture evenly between the apples, filling the wells. Drizzle the top of each apple with ǩ teaspoon of olive oil.
  4. Place the apples in a 13-by-9-inch baking pan or divide into two smaller pans. Fill the pan with ½-inch water. Cover with aluminum foil and bake for 1 hour or until the apples are tender when pierced with a knife.
  5. Serve warm or at room temperature, garnishing the plates with dried cranberries if desired.
Serves 8

calories 146, fat 2 g, protein 2 g, carbohydrates 30 g, dietary fiber 4 g, sugar 21 g

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