Satisfy your sweet tooth with this seasonal dessert. These delicious caramel hasselback apples are roasted to perfection, then topped with a hazelnut crumble.
Serves88
Cook time40 mins40 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Dani Venn’s caramel hasselback apples with hazelnut crumble. Start by preheating the oven to 200 degrees Celsius. Then line a baking tray with baking paper. Core the apples and cut in half. Place one apple half, cut-side down, on a clean work surface. Place a chopstick along either side of the apple, then use a sharp knife to thinly slice the apple down to the level of the chopsticks. This is a clever trick to stop you from cutting all the way through the apple. Repeat with the remaining apple halves.
Next, melt the butter in a small saucepan over low heat. Stir in the sugar, cinnamon and a little water until smooth and combined. Place the apples, flat-side down, on the baking tray with the stair anise. Pour over the butter mixture and pop in the oven. Bake, basting with butter mixture, for 35 to 40 minutes or until the apples are tender.
While the apples are in the oven, make the hazelnut crumble by combining the flour, hazelnuts, sugar, ginger, and cinnamon in a large bowl. Add the butter and use your fingertips to rub the butter into the dry ingredients until well combined. Press the mixture together slightly. Then place on a lined tray. Bake for 20 to 25 minutes or until golden. Set the crumble aside to cool slightly.
To serve, divide the apple among serving plates. Sprinkle with the hazelnut crumble and add a dollop of cream. To finish, drizzle with the pan juices. These caramel hasselback apples with hazelnut crumble are a simple yet impressive dessert.
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Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Place 1 apple half, cut-side down, on a clean work surface. Place a chopstick along either side of the apple half. Use a small sharp knife to thinly slice apple down to the level of the chopsticks at 3mm intervals (this stops you from cutting all the way through). Repeat with remaining apple.
Step 2
Melt butter in a small saucepan over low heat. Whisk in the sugar, cinnamon and 2 tbs water until combined.
Step 3
Place the apple, flat-side down, in a baking dish with star anise. Pour over butter mixture. Bake, basting with butter mixture halfway through cooking, for 35-40 mins or until the apple is tender.
Step 4
Meanwhile, to make the hazelnut crumble, place the flour, hazelnut, sugar, ginger and cinnamon in a large bowl. Add the butter and use your fingertips to rub butter into the flour mixture. Press the mixture together slightly. Place on lined tray. Bake for 20-25 mins or until golden. Set aside to cool slightly.
Step 5
Divide apple among serving plates. Drizzle with remaining butter mixture. Sprinkle with hazelnut crumble.
Dani Venn’s caramel hasselback apples with hazelnut crumble
Serves88
Cook time40 mins40 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
2 Royal Gala apples, cored, halved lengthways
2 Pink Lady apples, cored, halved lengthways
50g salted butter, chopped
1/4 cup (55g) brown sugar
1/2 tsp ground cinnamon
4 whole star anise
Hazelnut crumble
1 1/3 cups (200g) plain flour
150g blanched hazelnuts, chopped
1/2 cup (110g) brown sugar
1 tsp ground ginger
1/2 tsp ground cinnamon
100g salted butter, chilled, chopped
Description
Satisfy your sweet tooth with this seasonal dessert. These delicious caramel hasselback apples are roasted to perfection, then topped with a hazelnut crumble.
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Place 1 apple half, cut-side down, on a clean work surface. Place a chopstick along either side of the apple half. Use a small sharp knife to thinly slice apple down to the level of the chopsticks at 3mm intervals (this stops you from cutting all the way through). Repeat with remaining apple.
Step 2
Melt butter in a small saucepan over low heat. Whisk in the sugar, cinnamon and 2 tbs water until combined.
Step 3
Place the apple, flat-side down, in a baking dish with star anise. Pour over butter mixture. Bake, basting with butter mixture halfway through cooking, for 35-40 mins or until the apple is tender.
Step 4
Meanwhile, to make the hazelnut crumble, place the flour, hazelnut, sugar, ginger and cinnamon in a large bowl. Add the butter and use your fingertips to rub butter into the flour mixture. Press the mixture together slightly. Place on lined tray. Bake for 20-25 mins or until golden. Set aside to cool slightly.
Step 5
Divide apple among serving plates. Drizzle with remaining butter mixture. Sprinkle with hazelnut crumble.
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