Hasselback apples open like a fan allowing the cinnamon, maple, oat and almond crumbs to seep in between each slice for super tasty and impressive dessert.
4 medium, cored, halved
Rolled oats, dry
⅓ cup(s), (30g)
2 tbs, finely chopped
- Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place apple halves, flat-side down on a chopping board. Using a sharp knife, make small vertical cuts, about 2mm apart, through each apple (be careful not to cut all the way through).
- Place apples, flat-side down, on prepared tray. Cover with foil and bake for 15 minutes. Remove foil. Bake for 15 minutes or until apples are tender.
- Meanwhile, combine cinnamon, oats, salt, almonds and 1 tablespoon syrup in a small bowl.
- Drizzle apples with remaining syrup. Carefully fan open apple slices. Sprinkle with oat mixture and bake for 10 minutes or until golden. Serve.
SERVING SUGGESTION: No-added-sugar low-fat vanilla ice-cream. TIP: You can use any variety of apple for this recipe but we prefer pink lady or gala apples as they are a little sweeter but still hold their shape well when cooked. If you prefer a tarter taste, try a traditional Granny Smith.