Hasselback Apples

By MJH

SERVES 4 (serving size: 1 apple half and about 1/3 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

Ingredients

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

Details

Adapted from cookinglight.com

Preparation

Step 1

Preheat oven to 400°.

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 ½ 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 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.