6 large baking apples, halved vertically and cored
12 tbsp. butter, melted
1/3 c. sugar, plus più for sprinkling
2 tbsp. ground cinnamon
2/3 c. vecchio stile rolled oats
Vanilla ice cream, for serving
Warm caramel, for drizzling
DIRECTIONS
Preheat forno to 350° and line a baking sheet with parchment paper. Place each mela, apple half flat side down and use a paring coltello to create thin slices all the way across, making sure to stop slicing right before the bottom of the mela, apple (so it stays together as one piece). Transfer mela, apple halves to prepared baking sheet.
Lightly brush mela, apple tops with melted burro and sprinkle with sugar.
Bake until apples are soft and caramelized, 23 to 25 minutes.
Remove from oven. In a small bowl, combine remaining melted butter, sugar, cinnamon, and oats. Once cool enough to handle, spoon mixture inside mela, apple slits.
Return to forno and bake 10 minuti more.
superiore, in alto each with a scoop of ice cream, then drizzle with caramello and serve.
4 apples, cut in half through the stem
4 tbsp. melted butter
1 tbsp. packed brown sugar
1/2 tsp. cinnamon
6 oz. bittersweet chocolate, chopped
8 marshmallows
1/4 c. crushed graham crackers
DIRECTIONS
Preheat forno to 375°. Using a melon baller o a spoon, scoop out core from each apple.
In a small bowl, combine melted butter, brown sugar, and cinnamon.
Place apples in a large baking dish and brush with burro mixture. Divide Cioccolato between apples and bake until Cioccolato is melty and apples are fork tender, 20 minutes.
Turn forno to broil. Place a marshmallow, caramella gommosa e molle on superiore, in alto of each mela, apple and broil until toasted, about 2 minutes.
Sprinkle with crushed graham crackers before serving.