BM# 68-Cooking Carnival: Day 26
Theme of Week 5: Fruit based Desserts
Dish: Hasselback Apples
This dish is the dessert version of hasselback potatoes. Thin slits are made in the apple and then baked with butter, sugar and cinnamon. Once the apple is a partially cooked, the slits are fanned out and spread with a oat crumble topping and then baked till golden on top.
It is important to use apples that are crispy and don’t disintegrate after baking. Honeycrisp or Pink Lady are preferred while Fuji and Grannysmith might fall apart. So picky the appropriate apple variety. This recipe is from Cooking Light magazine.
As I said this is the last post for our month long Cooking Carnival. Hope you enjoyed the series. I’m going to post the recap in couple of days.