Mediterranean-Spiced Baked Apples with Walnut-Oat Crumble

Baked apples are a simple pleasure, and this version fills the cored centers with a crumble of oats, chopped walnuts, cinnamon, and a touch of honey rather than butter and refined sugar. The apples soften in the oven while the crumble toasts lightly on top.

Both apples and oats bring soluble fiber to this dessert, and the walnuts contribute unsaturated fat instead of the butter a traditional crumble would call for, so this stays reasonably light while still tasting like a proper treat. Two tablespoons of olive oil in the crumble is all the added fat the whole batch needs.

Serve warm, straight from the oven, on their own or with a small spoonful of plain yogurt on the side. They're gentle enough for breakfast and sweet enough to pass as dessert.