Hasselback apples with cinnamon crumble
4 medium, peeled
Calorie controlled cooking spray
Low Fat Spread
Light Brown Sugar
Plain White Flour
1½ teaspoons, level, plus extra to serve
½ teaspoons, level
Low Fat Custard Ready to Serve
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Cut each apple in half through the stem, then remove the core. Place the halves cut side down on a chopping board and make a deep cut into each apple at 0.5cm intervals – the apple should still hold together. Mist a large baking dish with cooking spray and transfer the fruit, cut side down, to the dish.
- Melt 25g of the spread in a small pan and stir in 10g sugar and ½ tsp cinnamon until melted. Brush the melted spread over the apples, cover the dish with foil and place in the oven for 30 minutes, or until the apples are just tender.
- Meanwhile, stir together the flour, remaining cinnamon and mixed spice in a medium bowl, and add the rest of the spread. Using your fingers, rub together until the mixture resembles breadcrumbs, then stir in the oats and leftover sugar, and allow to chill.
- Once the fruit is ready, scatter over the crumble and return the dish to the oven, uncovered, for 15 minutes until golden. Sprinkle over a little extra cinnamon and serve with the custard.