For dessert, the South Arm Community Kitchen made some Hasselback Apples.

Choose firm apples with sweet-tart flavour for this Hasselback Apples recipe. Pink Lady or Honeycrisp works well while Fuji and Granny Smith falls apart.

Ingredients

• 2 large firm apples, peeled, halved vertically and cored
• butter to grease pan or lined pan with parchment paper
• 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 salt
• 1 1/2  cups vanilla ice-cream (optional)

Source: South Arm Community Kitchen

Serves 4

Instructions

Preheat oven to 400F. 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 butter or lined with parchment paper.

Combine 1 tablespoon sugar, 1 tablespoon butter and 1/2 teaspoon cinnamon in a small bowl, mix well.

Brush mixture evenly over apples.

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

Combining 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 400F for 10 minutes. Turn broiler to high (leave pan in oven); broil for 2 minutes.

Serve with ice-cream.