Hasselback apple crumble

This healthier apple crumble is a delicious winter dessert, plus it's high fibre!

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

Ingredients

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

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