The hasselback technique of slicing potatoes is applied to pears and apples here, crisping up the edges whilst keeping the insides tender and soft.
- 3 apples or pears, halved
- 1 tbsp coconut oil
- 1 tsp ground cinnamon
- 3 cups granola
- 260 g (9 oz/1 cup) Greek yoghurt
- 2 tsp honey or maple syrup
- 145g (5 oz/1 cup) fresh mixed berries (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180°C (350°F) and line a rimmed baking tray with baking paper.
Place the apples or pears cut side down on a chopping board. Cut slices 5 mm apart, but not all the way through. Stop just before you cut through the bottom to keep the slices connected.
Place onto the baking tray flat side down. Brush with coconut oil then sprinkle with cinnamon. Bake for 15 minutes or until tender.
Remove tray from the oven and sprinkle granola over and around the baked fruit. Bake for another 10 minutes to finish.
Serve topped with dollops of yoghurt, a drizzle of honey and the berries (if using).