Makes 8 servings
½ cup oats
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
Lower in fat and higher in fiber, 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.
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.
Carbohydrates: 30 g
Fat: 2 g
Protein: 2 g
Fiber: 4 g
1 hour, 20 minutes