Hasselback Apples with Granola Streusel and Caramel
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 272
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 40
- Dietary Fiber
- 3
- Sugar
- 18
- Protein
- 2
- Cholesterol
- 27
- Sodium
- 115
- Total: 1 hr 5 min
- Active: 1 hr 5 min
Ingredients
3 tablespoons unsalted butter, melted
2 large, firm baking apples, such as Gala or Honeycrisp
3 tablespoons light brown sugar
1/4 cup vanilla-flavored granola
2 tablespoons all-purpose flour
Pinch fine salt
1/4 cup store-bought caramel sauce
Squeeze of lemon juice
Whipped cream or vanilla ice cream, for serving
Directions
- 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.