Recipe courtesy of Tia Mowry
Episode: Full House
Print
Baked Hasselback Apples with Ice Cream
Total:
1 hr 10 min
(includes cooling time)
Active:
35 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
1 hr 10 min
(includes cooling time)
Active:
35 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • Nonstick cooking spray
  • 3 large firm Gala or Granny Smith apples, peeled, cored and halved 
  • 4 tablespoons unsalted butter 
  • 1/4 cup old-fashioned rolled oats 
  • 1/4 cup light brown sugar 
  • 2 tablespoons chopped pecans 
  • 1 teaspoon ground cinnamon 
  • 1/4 teaspoon freshly grated nutmeg 
  • 1/4 teaspoon kosher salt 
  • Vanilla ice cream, for serving 

Directions

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.

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