Hasselback Jazz™ Apples with Almond Crumble

Recipe thanks to Michelle Crawford

Preheat oven to 200°C. Line a shallow roasting tray with baking paper.

Ingredients

Hasselback Jazz™ Apples with Almond Crumble

Serves 4

4 large JAZZ™ apples, cored, halved lengthways

1/4 cup plain flour

60g butter, melted

60g caster sugar

1 tsp ground cardamom

1/4 cup almonds, finely chopped

Ice-cream or cream to serve

Method

Place 1 apple half, cut-side down, on a board and make thin cuts at 5mm intervals, about two-thirds of the way through. An easy hack is to place a chopstick on either side of the apple. This way, when you start cutting the slices, you’ll hit the skewers before you hit the bottom of the apple. Repeat with remaining apples and place in a single layer in the tray.

Combine 1 tbs of the sugar, 2 tbs of the butter and half the cardamom in a small bowl. Brush mixture over apples. Bake for 20 minutes or until apples are just tender.

Meanwhile, combine flour, almonds and remaining sugar, butter and cardamom in a bowl. Remove pan from oven. Scatter crumble mixture around apples. Bake for 15 minutes uncovered or until golden. Serve with cream or ice-cream.