Such a simple desert to make, the flavour of pecan mixes nicely with the apple.
Hasselback Apple & Pecan Crumble
Such a simple desert to make, the flavour of pecan mixes nicely with the apple.
Servings: 4
Ingredients
- 8 large Pink Lady apples halved lengthways
- 1 Tbsp caster sugar
- 20 g reduced-fat table spread melted
- ¼ tsp ground cinnamon
- 8 small scoops reduced-fat ice cream to serve
Pecan Crumble
- 2 Tbsp caster sugar
- 40 g reduced-fat table spread melted
- 2 tsp plain flour
- ⅓ cup finely chopped pecan nuts
- ¼ tsp ground cinnamon
Instructions
- Preheat oven to 180°C/355°F. Place one apple half, cut-side down, on a chopping board. Using a sharp knife, make thin, evenly spaced cuts at 5mm intervals to about two-thirds of the way through. Repeat with remaining apple halves, then place in a single layer in a large baking dish.
- Place sugar, table spread and cinnamon in a small bowl, mixed will to combine. Brush cinnamon mixture over apples, cover with foil and bake for 30 minutes or until just tender. Remove dish from oven and allow apples to cool for 10 minutes.
- Meanwhile, to make pecan crumble, place all ingredients in a mixing bowl. Use clean hands, mix together until crumbs form.
- When cool enough to handle, carefully fan open apple slices and scatter with pecan crumble. Bake for a further 15 minutes or until golden. Serve warm, topped with a small scoop of ice-cream.
Notes
From: Tweed, Lucy; (September 2021) Family Favourites in: Australian Healthy Food Guide
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published previously: