Hasselback apple crumble

Serves: 8
Time to make: 55 mins
( Hands-on time: 25 mins )

Ingredients
Nutrition Info.(per serve)

8 large pink lady apples, halved lengthways
1 tablespoon castor sugar
1½ tablespoons reduced-fat spread, melted
¼ teaspoon ground cinnamon
8 small scoops reduced-fat vanilla ice cream, to serve

Pecan crumble
2 tablespoons castor sugar
3 tablespoons reduced-fat spread, melted
2 teaspoons plain flourall purpose flourX
¹/³ cup finely chopped pecan nuts
¼ teaspoon ground cinnamon

Nutrition Info

Kilojoules 920kJ
Calories 219cal
Protein 3g
Total fat 11g
Saturated fat 2g
Carbohydrates 25g
Sugars 24g
Dietary fibre 4g
Sodium 50mg
Calcium 80mg
Iron 0.5mg

Instructions

1 Preheat oven to 180°C. On a board, place one apple half, cut-side down. Make thin, evenly spaced cuts at 5mm intervals, to about two-thirds of the way through. Repeat with remaining apple halves. In a large baking dish, place apples in a single layer.

2 In a small bowl, combine sugar, spread and cinnamon. Brush the cinnamon mixture over apples. Bake, covered, for 30 minutes, or until the apples are just tender. Take out and cool.

3 Meanwhile, in a bowl, combine all the crumble ingredients until crumbs form.

4 When apples are cool to touch (about 10 minutes), fan open the apple slices before scattering with the pecan crumble. Bake apples for a further 15 minutes, or until golden and tender.

5 Serve apples warm, topped with a small scoop of ice cream. Pear and double chocolate crumble

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