Wow! Hasselback Apples

August 12, 2015 | By | Comments (72)

We’re big, big fans of the hasselback technique. We’ve had smashing success with both baking potatoes and sweet potatoes—the thin, partial slices on top get delightfully crisp while the base remains tender, an infused oil or chipotle cream painted in between the slices. Hasselbacked apples (happlebacks!) were the logical next step—cinnamon-sugar butter between the layers, a crispy streusel sprinkle, and a dollop of ice cream on top. Simple, easy to make ahead, and delicious. I wonder what we’ll hasselback next?

Hands-on: 15 min. Total: 60 min.
Choose firm apples with sweet-tart flavor, such as Pink Lady or Honeycrisp; in our tests, Fuji and Granny Smith fell apart.

2 large firm apples, peeled, cored, and halved vertically
Cooking spray
4 tablespoons brown sugar, divided
2½ tablespoons butter, melted and divided
¾ teaspoon ground cinnamon, divided
2 tablespoons old-fashioned rolled oats
1 teaspoon all-purpose flour
¼ teaspoon kosher salt
1½ cups low-fat vanilla ice cream

1. Preheat oven to 400°.

2. Starting at the outermost edges, cut most (but not all) of the way through each apple half at 1/8-inch intervals. Place apple halves, cut sides down, in an 8-inch square glass or ceramic baking dish coated with cooking spray. Combine 1 tablespoon sugar, 1 tablespoon butter, and ½ teaspoon cinnamon; brush mixture evenly over apple.

3. Cover pan with foil; bake at 400° for 20 minutes. Remove foil. Bake at 400° for 10 minutes or until apples are tender. Remove pan from oven; cool 10 minutes.

4. Combine remaining 3 tablespoons sugar, remaining 1½ tablespoons butter, remaining ¼ teaspoon cinnamon, oats, flour, and salt. Carefully fan open apple halves. Spoon oat mixture evenly over apples. Bake at 400° for 10 minutes. Turn broiler to high (leave pan in oven); broil 2 minutes. Serve with ice cream.

SERVES 4 (serving size: 1 apple half and about 1/3 cup ice cream)
CALORIES 260; FAT 9.2g (sat 5.4g, mono 1.9g, poly 0.4g); PROTEIN 3g; CARB 43g; FIBER 3g; CHOL 23mg; IRON 0mg; SODIUM 222mg; CALC 99mg


Make Ahead Tip: Cook apples in advance, but hold off on step 4. Cool and refrigerate baked apples until ready to serve; then top with streusel and bake as directed.

More Wow! Ideas:


  1. Hassle back apples – 101CookBooks

    […] It taste amazing. The apples where harm and soft covered in cinnamon brown sugar and oats. It looked and tasted great. I would defiantly use this recipe again it was great, I would not do anything differently. I learned that the best way to mix stuff with butter that isn’t soft is to use your hands to mix it and make sure you wash your hands first. […]

    October 12, 2016 at 7:55 am
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  19. Friday Favs – Hazel and Everett

    […] made hasselback apples for dessert the other night and they were fantastic.  Come on […]

    September 16, 2016 at 7:05 am
  20. Anita Dehghani

    The favorite choice for the term “Brown Sugar” is 1 teaspoon unpacked of Brown Sugar which has about 2.9 grams of carbohydrate. The total carbohyrate, sugar, fiber and estimated net carbs (non-fiber carbs) for a variety of types and serving sizes of Brown Sugar is shown below. at

    August 29, 2016 at 3:07 pm

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