Filed under: Allergy-Friendly Thanksgiving
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°. 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.
calories 146, fat 2 g, protein 2 g, carbohydrates 30 g, dietary ﬁber 4 g, sugar 21 g