HASSELBACK APPLES
Hands-on: 15 min. Total: 60 min.
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
2½ tablespoons butter, melted and divided
¾ teaspoon ground cinnamon, divided
2 tablespoons old-fashioned rolled oats
1 teaspoon all-purpose flour
¼ teaspoon kosher salt
1½ cups low-fat vanilla ice cream
Directions:
1. Preheat oven to 400°.
2. Starting at the outermost edges, cut most (but not all) of the way through each apple half at ?-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 ½ 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 1½ tablespoons butter, remaining ¼ 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.
SERVES 4 (serving size: 1 apple half and about ? cup ice cream)
CALORIES 260; FAT 9.2g (sat 5.4g, mono 1.9g, poly 0.4g); PROTEIN 3g; CARB 43g; FIBER 3g; CHOL 23mg; IRON 0mg; SODIUM 222mg; CALC 99mg
Make Ahead Tip: Cook apples in advance, but hold off on step 4. Cool and refrigerate baked apples until ready to serve; then top with streusel and bake as directed.
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