Hasselback Apples – perfect fall treat


I love that the apples are fresh and local at this time of year. This is also fun because it fits in with everyone’s dietary requirements around here.  I simply substitute the small amount of flour with Pamela’s all purpose flour and voilà.

Making these requires some care, as cutting the slits into the apple but not all the way through the apple is a little tricky. I used my favorite, super sharp paring knife and with a little patience, made four perfect portions.

Hasselback apples, an amazing recipe from Cooking Light magazine. Makes 4 servings.


  • 2 large firm, sweet apples such as Pink Lady or Honeycrisp, peeled, cored, and halved vertically (according to Cooking Light, Granny Smith and Fuji fell apart)
  • Cooking spray
  • 4 tablespoons brown sugar, divided
  • 2-½ tablespoons butter, melted and divided
  • ¾ teaspoon cinnamon, divided
  • 2 tablespoons old fashioned rolled oats
  • 1 teaspoon flour
  • ¼ teaspoon kosher salt
  • Vanilla ice cream (I used my favorite gelato)


Preheat oven to 400 degrees F.

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

Cover pan with foil and bake for 20 minutes. Remove foil. Put back in the oven and continue to bake for 10 more minutes until apples are tender. Remove pan from oven and let cool for 10 minutes.

Combine remaining 3 tablespoons brown sugar, remaining 1-½ tablespoons butter, remaining ¼ teaspoon cinnamon, oats, flour and salt. Carefully fan open apple halves. Spoon oat mixture evenly over apples. Bake for 10 minutes. Turn broiler to high and broil for 2 minutes. Serve with ice cream

Hasselback Apples

Hasselback Apples



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