BAKED HASSELBACK APPLES WITH ICE CREAM
Steps:
- Preheat the oven to 400 degrees F. Spray a 9-by-9-inch baking dish with cooking spray.
- Place the apple halves, cut-side down, on a cutting board and slice in 1/8-inch intervals, making sure not to cut all the way through to the bottom. Arrange, cut-side down, in the prepared baking dish.
- Melt the butter in a saucepan over medium heat. Stir in the oats, brown sugar, pecans, cinnamon, nutmeg and salt. Carefully fan the apple slices open and spoon the oat mixture on top. Gently push some of the mixture into the cuts using the handle of the spoon.
- Cover the baking dish with foil and bake for 20 minutes. Remove the foil and continue baking until the apples are tender, 10 minutes more. Let cool for 5 minutes.
- Serve the baked apples topped with vanilla ice cream.
HASSELBACK APPLES
Thinly sliced apples layered and topped with buttery cinnamon oat streusel and baked until golden. An easy, healthy, delicious dessert!
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 1h
Number Of Ingredients 8
Steps:
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Coat the inside of a 9x13-inch or similar glass or ceramic baking dish with nonstick spray and set aside.
- Peel the apples, then cut them in half from top to bottom. With a melon baller or small spoon, remove the core. Turn the apples cut-side down on a cutting board. Starting at the outermost edges, cut 1/4-inch slices most (but not all) of the way through each apple. Place apple halves, cut sides down, in the prepared baking dish.
- Melt 1 1/2 tablespoons butter in a small saucepan or microwave-safe bowl. Stir in 1 1/2 tablespoons brown sugar and 1/2 teaspoon cinnamon. Brush the mixture evenly over each apple.
- Cover the pan with foil. Bake for 20 minutes, then remove the pan from oven, uncover, and let cool 10 minutes. Increase the oven temperature to 425 degrees F.
- While the apples cool, make the streusel topping: Melt the remaining 1 1/2 tablespoons butter in the same bowl or saucepan used previously. Stir in the remaining 2 tablespoons brown sugar, 1 teaspoon cinnamon, oats, flour, and salt. Carefully fan open the apple halves and with a fork or spoon. Work the some streusel between the slices and sprinkle some over the top.
- Return to the pan to the oven and bake uncovered at 425 degrees F until the apples are tender and the topping is brown, about 10 to 15 additional minutes. Let cool for a few minutes, then serve warm with ice cream.
Nutrition Facts : ServingSize 1 half apple with 1/3 cup low-fat vanilla frozen yogurt, Calories 225 kcal, Carbohydrate 32 g, Protein 7 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 32 mg, Sodium 104 mg, Fiber 3 g, Sugar 27 g
HASSELBACK APPLES WITH GRANOLA STREUSEL AND CARAMEL
These baked apples come together quickly with the help of a crunchy topping made with granola and store-bought caramel sauce. Pop them in the oven while you prep dinner for an easy weeknight desert.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Grease an 8-by-8-inch baking dish with some of the melted butter.
- Peel and halve the apples; cut out the cores and place flat-side down. Using a sharp knife, make slits in each apple half 1/4 inch apart; do not cut through to the bottom. (If you make the slits too close together, the apples will fall apart). Place the apples flat-side down in the prepared baking dish.
- Mix 2 tablespoons of the melted butter with 2 tablespoons of the brown sugar in a small bowl with a fork until a paste forms. Spread the mixture on the apples. Cover the baking dish with foil and bake until just tender when pierced with the tip of a knife, about 20 minutes.
- Meanwhile, make the streusel. If the granola has big chunks in it, put it in a plastic bag and smash with the back of a measuring cup into smaller crumbles. Mix the granola with the flour, salt, remaining 1 tablespoon brown sugar and remaining 1 tablespoon butter in a bowl with a fork until the pieces are moistened and the mixture is clumpy.
- Uncover the apples and spoon the streusel on the tops and in some of the slits, using a fork or the tip of a paring knife to gently separate the flaps. Return to the oven and bake, uncovered, until the apples are tender and the topping is golden, about 20 minutes more.
- Microwave the caramel sauce in a small bowl until warm, about 45 seconds. Stir in the lemon juice. Transfer the apples to plates, drizzle with the caramel sauce and top with whipped cream.
HASSELBACK APPLES
We're big, big fans of the hasselback technique. We've had smashing success with both baking potatoes and sweet potatoes-the thin, partial slices on top get delightfully crisp while the base remains tender, an infused oil or chipotle cream painted in between the slices. Hasselbacked apples (happlebacks!) were the logical next step-cinnamon-sugar butter between the layers, a crispy streusel sprinkle, and a dollop of ice cream on top. Simple, easy to make ahead, and delicious. I wonder what we'll hasselback next? Choose firm apples with sweet-tart flavor, such as Pink Lady or Honeycrisp; in our tests, Fuji and Granny Smith fell apart.
Provided by Hannah Klinger
Time 1h
Yield Serves 4 (serving size: 1 apple half and about 1/3 cup ice cream)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- 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.
- 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.
- Combine remaining 3 tablespoons sugar, remaining 1 1/2 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.
- 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.
Nutrition Facts : Calories 260, Carbohydrate 43 g, Cholesterol 23 mg, Fat 9.2 g, Fiber 3 g, Protein 3 g, SaturatedFat 5.4 g, Sodium 222 mg
HASSELBACK CINNAMON SUGAR BAKED APPLES
I grew up in the Pacific Northwest where it seemed like just about everyone had apple trees in their backyard. We had so many apples that we had to find different ways to use them up. This dish was always our go-to since it's an easy way to transform an apple into something fun and particularly tasty with a scoop of ice cream on the side. The fan-like slicing technique known as Hasselback famously creates lots of surface area perfect for trapping sweet cinnamon sugar that caramelizes deliciously during baking. You can easily double this recipe to serve 4; just use a medium baking dish and adjust the cooking time as needed.
Provided by Food Network
Categories dessert
Time 45m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Place a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking dish with parchment paper.
- Place an apple half rounded-side up on a cutting board. Starting at the outermost edge, slice down most of the way (but not all the way) through each half at 1/8-inch intervals, creating fan-like slices all the way across the apple. You can place wooden chopsticks on each side of the apple to act as guardrails to make sure your knife doesn't cut all the way through.
- Arrange the sliced apple halves flat side-down in the prepared baking dish. Use a pastry brush to baste the bottoms, tops and between the slices of the apples with the melted butter. In a small bowl, combine the sugar and cinnamon and sprinkle all over the apples and into the slits. Bake on the center rack until the apples are tender and lightly browned, 20 to 25 minutes. Serve warm with vanilla ice cream.
HASSELBACK APPLES
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Place an apple half cut-side down on a cutting board and cut thin vertical slices into it, being careful not to slice all the way through. Repeat the process with the remaining apple halves. Transfer the apples to a 9-by-13-inch baking dish.
- Melt 2 tablespoons of the butter in a small saucepot. Whisk in 2 tablespoons of the brown sugar until fully incorporated. Pour the butter and sugar mixture over the apples. Bake until the apples have softened, 18 to 20 minutes.
- Meanwhile, make the streusel topping. In a small bowl, add the oats, flour, cinnamon, salt, remaining 2 tablespoons butter and remaining 3 tablespoons brown sugar. Using a fork or your hands, work the mixture together until it forms a large crumble.
- Top each baked apple with the streusel topping, making sure to get some in between the apple slices. Return the dish to the oven and bake until the topping is golden brown, another 10 to 15 minutes. Serve the apples with a scoop of the ice cream.
HASSELBACK APPLES WITH FIGS
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Butter a 2- to 3-quart baking dish. Halve the apples; cut out the core and place flat-side down. Using a sharp knife, make slits in each apple half about 1/4 inch apart; do not cut through to the bottom. Place the apples flat-side down in the prepared baking dish.
- Combine 2 tablespoons each butter and brown sugar in a bowl and mash together with a fork; spread the mixture over the tops of the apples. Cover with foil and bake until just tender, 20 to 25 minutes. Meanwhile, combine the remaining 2 tablespoons brown sugar with the flour, lemon zest, salt and the remaining 1 tablespoon butter in a bowl until clumpy.
- Uncover the apples and carefully insert the fig slices into the slits in the apples; sprinkle with the flour mixture. Bake, uncovered, until the topping is golden brown and the apples are tender, 20 to 25 more minutes.
- Combine the honey with the vanilla bean, cinnamon stick and 2 tablespoons water in a small skillet over medium-low heat. Bring to a simmer, stirring occasionally, and cook until the honey is infused, about 5 minutes. Remove from the heat; discard the cinnamon stick and vanilla bean and stir in the pomegranate seeds. Transfer the apples to plates and serve with ice cream and the pomegranate syrup.
HASSELBACK CINNAMON-CARAMEL BAKED APPLES
My grandma always made baked apples. I feel like this is an updated twist on her recipe.
Provided by MommaBean3
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Lay apples cut-side down on your work surface. Make several thin slices into the apples, not cutting all the way through.
- Melt butter in a small pan over medium-low heat. Whisk in honey, coconut sugar, and cinnamon until well combined. Whisk continuously and adjust heat so sauce does not boil.
- Spoon a small amount of the caramel sauce into the bottom of a small baking dish. Place apple halves, core-sides down, over the sauce. Spoon enough of the remaining sauce on top to cover apples completely.
- Bake in the preheated oven for 20 minutes. Spoon sauce over the apples and bake for 20 minutes more. Check apples with a fork to make sure they are cooked but still a little firm.
Nutrition Facts : Calories 339.5 calories, Carbohydrate 36.6 g, Cholesterol 61 mg, Fat 23.1 g, Fiber 2 g, Protein 0.5 g, SaturatedFat 14.6 g, Sodium 5.9 mg, Sugar 33.7 g
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- Remove apples from water and dry. Cut in half lengthwise. With a melon baller or small spoon, remove the core. Place ½ an apple on a cutting board with 2 wooden spoons on either side as cutting guides.
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- 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.
- 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.
- 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.
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- Preheat oven to 400ºF. Place apples, cut sides down, on a work surface. Arrange wooden skewers or chopsticks lengthwise on opposite sides of each apple half. Cut apple crosswise into 1/4-inch slices, stopping when knife reaches skewers or chopsticks to prevent slicing all the way through.
- Place apples in a shallow baking pan and drizzle with melted butter. Cover with foil. Roast 15 minutes; remove foil. Roast, uncovered, 3 to 5 minutes more or until tender. Sprinkle with cinnamon-sugar and serve warm.
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