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.
- 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
|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.