Hasselback Apples Food

HASSELBACK APPLE RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C)
• Peel, halve, and core an apple of your choice. Honeycrisp and Granny Smith are both great options for baking.
• Make vertical slices in each apple 1 cm (⅓ inch) thick, stopping 2 cms (¾ inch) from the bottom of each apple half.
• Baste with a mixture of 1 Tbsp melted butter, 1 Tbsp brown sugar, and ½ tsp cinnamon.
• Bake at 400°F (205°C) for 20 minutes.
• Optional crumble topping. Cut frozen butter into small nibs. Toss in a combination of 3 Tbsp AP flour and 1 Tbsp white sugar until flour and sugar clump up around butter.
• Spoon the crumble topping on top of the apples.
• Bake an additional 15 minutes at 425°F (220°C).
• Enjoy!

HASSELBACK APPLES

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.

HASSELBACK APPLES WITH FIGS

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 APPLES WITH GRANOLA STREUSEL AND CARAMEL

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.

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 CINNAMON SUGAR BAKED APPLES

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

Steps:

• 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 oil, 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 oil, remaining ¼ teaspoon cinnamon, oats, flour, nuts (optional) 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 if desired.