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.

Directions

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.