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Hasselback Apples

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 15 mins
Total time 1 hr
Yield

Serves 4 (serving size: 1 apple half and about 1/3 cup ice cream)

Choose firm apples with sweet-tart flavor, such as Pink Lady or Honeycrisp; in our tests, Fuji and Granny Smith fell apart.

Ingredients

  • 2 large firm apples, peeled, cored, and halved vertically
  • Cooking spray
  • 4 tablespoons brown sugar, divided
  • 2 1/2 tablespoons butter, melted and divided
  • 3/4 teaspoon ground cinnamon, divided
  • 2 tablespoons old-fashioned rolled oats
  • 1 teaspoon all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups low-fat vanilla ice cream

Nutrition Information

  • calories 260
  • fat 9.2 g
  • satfat 5.4 g
  • monofat 1.9 g
  • polyfat 0.4 g
  • protein 3 g
  • carbohydrate 43 g
  • fiber 3 g
  • cholesterol 23 mg
  • iron 0.0 mg
  • sodium 222 mg
  • calcium 99 mg

How to Make It

  1. Preheat oven to 400°.

  2. Starting at the outermost edges, cut most (but not all) of the way through each apple half at 1/8-inch intervals. Place apple halves, cut sides down, in an 8-inch square glass or ceramic baking dish coated with cooking spray. Combine 1 tablespoon sugar, 1 tablespoon butter, and 1/2 teaspoon cinnamon; brush mixture evenly over apple.

  3. Cover pan with foil; bake at 400° for 20 minutes. Remove foil. Bake at 400° for 10 minutes or until apples are tender. Remove pan from oven; cool 10 minutes.

  4. Combine remaining 3 tablespoons sugar, remaining 1 1/2 tablespoons butter, remaining 1/4 teaspoon cinnamon, oats, flour, and salt. Carefully fan open apple halves. Spoon oat mixture evenly over apples. Bake at 400° for 10 minutes. Turn broiler to high (leave pan in oven); broil 2 minutes. Serve with ice cream.