These Baked Hasselback Apples are, simply put, incredible. We were in heaven the other evening when they came out of the oven. The aroma of baked apples and cinnamon is intoxicating and it’s a different spin on a crisp or cobbler without the extra calories. It’s not that difficult and I’m going to show you just exactly how.
Baked Hasselback Apple
When baked, the apple opens like a fan and the sweet cinnamon, oat and brown sugar streusel melts in between each slice for one tasty dessert. Topped with ice cream of course… and maybe a little caramel.
Based off a photo I saw in Cooking Light I was inspired, and with the technique I used in one of my most popular posts of How to Make a Hasselback Potato, these Baked Hasselback Apples happened. They are a wonderful dessert that looks not only impressive, but look like you spent a lot of time making it.
Indulgent looking, but when you think of it, you’re only eating half an apple! With a sprinkling of streusel tucked into the apple slices it’s perfect. Dave, who is a Type II diabetic, was good and didn’t add the scoop of ice cream and the homemade Salted Caramel Sauce on top. I did, however. Just for testing purposes of course.
I love these. They turned out to be so incredibly delicious. A pie without the crust let’s say.
I must admit in making this I made a total of 16. Not all in one sitting either, but over a few days. Some photos were too bright, others I didn’t like, some I forgot the caramel sauce in the shots! One day the light was all wrong and then… well you get the picture. The life of a food blogger.
Some of these baked hasselback apples turned out fantastic, some were harder then others to cut into (hence I upped the initial baking time up by 5 minutes), depending on the size of the apples. I got the biggest I could find. So if you get a medium sized Honeycrisp or Pink Lady (or any other firm apple), bake initially for 20 minutes and test for tenderness.
Once while I was making another recipe (multi-tasking away on some brittle) I decided to take a photo of it while a new batch of these were under the broiler for their 2 minute crisp up. 2 minutes turned into 5 minutes, and when I smelled the wafting aroma of smoke, remembered my hasselback apples under the broiler and was crushed. Black streusel is not what I had intended and is not pretty to photograph!
Needless to say these Baked Hasselback Apples are wonderful and with the streusel, are a new favorite around here. The cinnamon basted apples are tender and still a little tart, they pick up some sweetness from the brown sugar, cinnamon and oats crumbled on top and in between the apple slices, and scream Fall dessert to me. Now just top it with a scoop of some good vanilla ice cream and, like me, a good dose of the salted caramel sauce and you have one killer dessert.
I hope you give these a try. Enjoy!
This recipe was first seen here on Kevin Is Cooking in September 2016 and has been updated with a new video.
Baked Hasselback Apples
- 2 large Honeycrisp apples peeled, cored, and halved vertically (See Note 1)
- 4 tbsp brown sugar divided
- 2 1/2 tbsp butter melted and divided
- 1 tsp ground cinnamon divided
- 3 tbsp old-fashioned rolled oats
- 2 tsp flour
- 1/4 tsp salt
- 1 1/2 cups low-fat vanilla ice cream
- 4 tbsp caramel sauce optional
- Preheat oven to 400°F.
- Place the apple with the flat cut side down and using chop sticks or wooden spoons, place one on either side of the apple. Starting at the outermost edges, cut 1/8” thick slices, cutting down to the chop stick or wooden spoon.
- Place apple halves, cut sides down, in an 8-inch square glass or ceramic baking dish coated with cooking spray. (See Note 2) Combine 1 tablespoon sugar, 1 tablespoon butter, and 1/2 teaspoon cinnamon in a small bowl. Brush mixture evenly over each apple.
- Cover with foil and bake at 400°F for 25-30 minutes. Remove foil. and continue baking for another 10 minutes or until apples are tender. Remove pan from oven and allow to cool for 10 minutes.
- In a small bowl combine remaining 3 tablespoons sugar, remaining 1 1/2 tablespoons butter, remaining 1/2 teaspoon cinnamon, oats, flour, and salt.
- Carefully fan open the apple halve slices and carefully spoon streusel evenly over apples. Bake for 10 minutes. Turn broiler to high (leave pan in oven) and broil apples 2 minutes. Serve with ice cream and optional caramel sauce.
- Firm apples are needed. Surprisingly Granny Smith apples did not hold up well. Firm apples like the Honeycrisp or Pink Lady work perfectly.
- I have used a cast iron pan, an enameled casserole dish, a glass Pryex dish and baking stones.