Hasselback Apple Recipe
2 large baking apples, halved vertically (stem intact)
8 tbsp. butter, melted
1/4 c. brown sugar
1 tbsp. ground cinnamon
4 scoops vanilla ice cream
Preheat oven to 400 degrees F. Place each apple half flat side down and use a paring knife to create thin slices across the apple half, making sure not to stop slicing right before the bottom of the apple (so it stays together as one piece).
Brush apples halves with melted butter, making sure the butter gets inside the apple layers, and sprinkle with brown sugar and cinnamon.
Bake until apples are soft and caramelized, about 30 minutes.
Top with a scoop of ice cream and serve.
As soon as the weather starts to cool down, and the leaves begin to change, our newsfeeds and Instagram reels are filled with nonstop images of mouthwatering apple and pumpkin recipes. Not that we’re complaining or anything — we get swept up in the seasonal mania, too. While we usually see a mix of pies, tarts, galettes, crisps, crumbles, and muffins, this year there’s a NEW trendy apple dessert in town. Not only is it way easier than baking a pie (who has time for that?!), but it’s also based on one of our all-time favorite potato recipes. Yes, Hasselback apples might just be this year’s trendiest fall treat.
It all started back in August when Cooking Light featured the above recipe. Since then, we’ve been seeing Hasselback apples everywhere from blogs to food sites to social media. We’re even being encouraged to Hasselback pears and veggies.
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We’re obsessed with the latest fall fruit trend because its super easy to pull off. You’re basically making simple mini apple crisps that are way more visually stunning. Plus, the buttery, sugary, cinnamon-y part seeps down into every nook and cranny of the apple. Welp, we definitely know how we’re treating ourselves tonight.
What You Need
2 large, firm apples, like Honey Crisp or Pink Lady
3 tablespoons unsalted butter, divided
3 tablespoons brown sugar, divided
3/4 teaspoon cinnamon, divided
1 tablespoon flour
1 tablespoon rolled oats
Ice cream, for serving (optional)
Small saucepan (optional)
Heat the oven to 400°F.
Melt the butter: In a small saucepan (or in a small bowl over low heat in the microwave) melt 1 tablespoon of butter. Once cooled add 1 tablespoon brown sugar and 1/2 teaspoon cinnamon. Set aside.
Peel the apples to remove all the skin.
Slice the apples in half from top to bottom.
Core the apples: Use a melon baller or spoon to remove the apple cores.
Cut slices in the apples, leaving the bottom intact: Place the apples cut-side down on a cutting board. Cut slices into the apple, 1/4-inch apart, stopping just before you cut through the bottom. (This keeps the slices connected at the bottom of the apple.)
Brush the apples with melted butter and sugar: Stir together the butter mixture. Use a pastry brush to spread the butter mixture over top of the apples and into the slices.
Bake the apples: Spray a thin layer of cooking spray over the inside of a baking dish. Place the apples in the baking dish, flat-side down. Cover the baking dish with tinfoil, and bake for 20 minutes.
Prepare the streusel: Cut the remaining tablespoon of butter into cubes. Add it to a bowl, along with 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, flour, oats, and a pinch of salt. Use your fingers or a fork to blend the ingredients together.
Top the apples with streusel: After the apples have finished baking, remove the baking dish from the oven. Use a fork to carefully spread the streusel over top of the apples. Work the streusel between the slices as well.
Increase the oven temperature and continue baking: Increase the oven temperature to 425°F. Place the baking dish back in the oven and bake, uncovered, for 15 minutes more.
Cool the apples: Remove the baking dish from the oven. Cool the apples for about 5 minutes before serving.