Minnesota Delights: Hasselback Apples

It’s finally apple season again. Love going to the orchard and picking my own apples right off the tree. Can’t wait to make these again!!!!
Hasselback Apples

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Source: Cookinglight.com

2 large firm apples (honey crisp or pink lady), peeled, cored, and halved vertically
Cooking spray
4 tablespoons brown sugar, divided
2½ tablespoons butter, melted and divided
¾ teaspoon ground cinnamon, divided
2 tablespoons old fashioned rolled oats
1 teaspoon allpurpose flour
¼ teaspoon kosher salt
1½ cups vanilla or cinnamon ice cream

Prep Ahead: Preheat oven to 400°. Starting at the outermost edges, cut most (but not all) of the way through each apple half at ?-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 butter, and ½ teaspoon cinnamon; brush mixture evenly over apple.

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.

Cool and wrap for for later use. Refrigerate baked apples until ready to serve up to two days. If you want to eat right away skip this step.

Serve Day: Combine remaining 3 tablespoons sugar, remaining 1½ tablespoons butter, remaining ¼ teaspoon cinnamon, oats, flour, 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.

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