Hasselback Apples

Submitted by A Teichner Home Chef

"This is my own vegan and gluten-free version of a Cooking Light recipe. It's delicious and fairly easy, and even my hubby who normally complains about "health" desserts loves this. I used Honeycrisp apples as they are large enough and back really well."

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Serves: 4

ingredients

• 2 large firm apples, peeled, cored, and halved vertically
• cooking spray
• 4 tablespoons coconut palm sugar, divided
• 2 1⁄2 tablespoons coconut oil, melted and divided
• 3⁄4 teaspoon ground cinnamon, divided
• 2 tablespoons old fashioned oats
• 1 teaspoon coconut flour
• 1⁄4 cup chopped pecans (or any other nut) (optional)
• 1⁄4 teaspoon kosher salt
• 1 1⁄2 cups vegan cocount milk vanilla ice cream (optional)

directions

1. Preheat oven to 400°.
2. 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.
3. 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.
4. 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.