1/4 cup unsweetened dried cherries
1/2 cup water
1/2 cup old-fashioned rolled oats
1/2 cup trans-fat-free margarine
1/2 cup whole-grain pastry flour
1/4 cup plus 2 tablespoons granular sugar substitute
9 Granny Smith apples, sliced (9-10 cups)
2 tablespoons fresh lemon juice

1. Preheat oven to 350°F. Lightly coat a 9" by 13" baking dish with cooking spray.

2. Place cherries and water in a bowl and soak cherries until ready to use.

3. Meanwhile, combine oats, margarine, 1/4 cup of the flour, 1/4 cup of the sugar substitute, and 1 tablespoon of the cinnamon in a medium bowl; stir until mixture is crumbly.

4. Toss apples and lemon juice together in a large bowl. Add remaining 1/4 cup flour, 2 tablespoons sugar substitute, and remaining 1 tablespoon cinnamon; stir to combine.

5. Place apples in baking dish. Pour cherries and soaking water over apple mixture; toss gently to combine.

6. Sprinkle oat topping evenly over fruit. Bake until apples are tender, about 40 minutes.

7. Serve warm.

Warm and fruity, this seemingly familiar apple crisp is spiked with sweet and tangy dried cherries. Fresh or dried, cherries contain impressive amounts of antioxidants, as well as soluble fiber and potassium. Ounce for ounce, dried cherries are higher in nutrients that their fresh counterparts, but they also have more calories. So it’s best to enjoy them in moderation, as you will here.

Make-Ahead:Crisp can be made up to 1 day in advance. Cool completely in the baking dish, then cover and refrigerate. Heat through in a 325°F oven before serving.