These Hasselback baked apples are proof that simple, small batch desserts can still impress in less than an hour. Each crisp apple is sliced into thin, fanned layers that hold a buttery oat streusel as they bake in apple cider. They’re like apple pie, without the fuss.

A single serving Hasselback apple on a plate with buttery streusel and topped with ice cream.

This is one of those small batch desserts that looks fancy, but you’ll be surprised how easy it is. It’s also one of those recipes that is a great way to use that one leftover apple that’s rolling around in your crisper. You know the one … 😉 My individual Biscoff apple crisp is also a good recipe for this reason.

Truly, the hardest part of this recipe is making the thin apple slices. And if you go all the way through, oh well. Nobody will be the wiser when it’s presented. Especially when you think about all that buttery, caramelized goodness seeping between your perfected slices.

But we can’t forget the topping — the nutty, buttery oat streusel topping. This is where you can take creative liberty in the kind of nuts and spices you use. You could even take it over the top and add dried cranberries. I speak from experience.

This may look like a fall dessert, but apples are around almost all year. So go ahead — experiment, swap spices, and make it whenever the craving hits.

If you need more ideas for what to do with those stray apples, check out my full collection of small batch apple desserts!

Let’s Talk About How To Make Hasselback Apples

Don’t let the name fool you — it just refers to the slicing method. And anytime I can create multiple layers in a single piece of fruit to catch extra flavor, I’m in.

I start by making the streusel so it can sit in the fridge until I’m ready to use. This keeps the butter from melting. Then pour the apple cider in the baking dish (a fun alternative to butter so the apples don’t stick!)

Now, on to your apples. Use a crisp variety apple so it doesn’t turn to mush when baked.

Core and slice them in half. Use a good, sharp paring knife (keep it small so you can keep in control), and start your slices at the outermost edges. I start here because it’s harder to cut on the angle.
Slice nearly all the way through. I’ve seen people that set the apple half between two chopsticks so the knife stops, but that’s up to you.

Place sliced halves cut side down in the baking dish and pre-bake the apples so they soften, before adding the streusele. We do something similar in the maple cinnamon baked pears recipe.

Bring the apples out of the oven and tuck the streusel in-between the slices and all over the top. Then back into the oven they go to finish baking.

Two halves of fresh baked Hasselback apples in a pretty white bowl and topped with ice cream.

The result is softened apples drenches in caramelized apple cider and toasty streusel. To finish — how about a hefty scoop of ice cream and a drizzle of my apple cider caramel sauce to punctuate the apple flavor. 🙂

Did You Make It? Let’s Hear About It!

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I love to hear from you when you’ve made one of my recipes! Leave me a comment below and let me know if you reserve apples for fall or eat them year-round (like I do)! And a star rating would be appreciated too. 😉