Hasselback Apple Crumble

Growing up, we would always have this with custard, because as my Grandma used to say, "Custard goes with everything!" Hasselback-ing the apples adds a modern twist on this dessert and the pecans turn the flavour up a notch, too.

4 large granny smith apples

1 tbs honey

2 tbs water

1 cup pecans

½ cup oats

½ cup granulated sugar (I used coconut sugar)

60 g butter, melted

1 tsp cinnamon

Preheat the oven to 160 degrees. Peel and core the apples then halve. Place cut side down and then create the hassleback effect by making lots of small cuts along the “ridge” side of the apple. Place into a baking dish, flat side down. Crowd the apples together to create a base of apple. Drizzle over the honey and enough water to cover the base of the dish so they steam in the oven. Blend the pecans, oats, sugar, butter and cinnamon together to form a crumble. Sprinkle the crumble over the apples until covered. Bake for 30 - 40 minutes until the apples are soft and the crumble is golden. Serve with custard, that’s a rule.