Hasselback Baked Apples

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

5 from 1 review

Impressive and easy Hasselback apples showcase crisp apples sliced to fan out and hold the buttery oat streusel topping, while the apples bake in a bubbly apple cider sauce. Top the warm baked apples with a scoop of ice cream and a drizzle of homemade caramel sauce for your new favorite fall dessert!

Prep Time20

Cook Time43

Total Time1 3

Course: Dessert

Cuisine: American

Diet: GF

Servings: Servings

Calories: 206kcal

Author: Erin Cernich

Equipment

Ingredients

Oat Streusel Topping

2 tablespoons rolled oats
1 tablespoon gluten free oat flour or all-purpose flour
2 tablespoons light brown sugar
⅛ teaspoon salt
1 ½ tablespoons unsalted butter, cold and cut into cubes
2 tablespoons walnuts, chopped or pecans

Hasselback Apples

2 apples a crisp variety, like Honeycrisp
⅓ cup apple cider
1 tablespoon unsalted butter, melted
1 tablespoon light brown sugar
⅛ teaspoon ground cinnamon
⅛ teaspoon ground ginger
⅛ teaspoon ground cardamom

Instructions

Oat Streusel Topping

In a small mixing bowl, stir together the oats, oat flour, brown sugar, and salt. Add the butter cubes and using your fingers, or a fork, cut the butter into the dry ingredients. Mix until the flour and oats are moistened by the butter and you have large crumble pieces. Tip - I find using my fingers to make the streusel is more efficient, give the small quantity of ingredients.
2 tablespoons rolled oats, 1 tablespoon gluten free oat flour, 2 tablespoons light brown sugar, ⅛ teaspoon salt, 1 ½ tablespoons unsalted butter, cold and cut into cubes
Stir in the chopped walnuts. Set the streusel aside in the refrigerator until ready to use.
2 tablespoons walnuts, chopped

Hasselback Apples

Preheat the oven to 400F degrees and adjust the oven rack to the middle position.
Slice the apples in half. Use a melon baller, or even the tip of a vegetable peeler, and core the apples. Note - Peeling the apples is totally optional. I opt to not because I like the different textures of the apple.
2 apples
Place the apples cut side down on a cutting board. Using a sharp paring knife, slice the apples - almost all the way through, but not all the way - into 1/4 inch slices. I find it easier to start the slices at the outside edges of the apple.
Place the apples cut side down in the baking dish. Pour the apple cider into the bottom of the baking dish.
⅓ cup apple cider
In a small bowl, stir together the melted butter, brown sugar, and spices. Brush evenly over the tops of the apples.
1 tablespoon unsalted butter, melted, 1 tablespoon light brown sugar, ⅛ teaspoon ground cinnamon, ⅛ teaspoon ground ginger, ⅛ teaspoon ground cardamom
Cover the baking dish with foil, and bake the apples for 23 minutes. Remove from the oven, uncover, and cool the apples in the baking dish for at least 10 minutes. Increase the oven temperature to 425F degrees.
Using a knife or a spoon, fan open the apple slices and work some of the streusel in between the slices, and sprinkle streusel on top.
Return the baking dish to oven, uncovered, and bake the apples for an additional 18 to 20 minutes. The apples should be firm to the touch, but fork tender. Note - If the streusel topping is browning too quickly, loosely tent foil over the top of the apples.
Cool the apples in the baking dish for a few minutes before serving. To serve, top the warm apples with ice cream and drizzle of caramel. Enjoy!

Notes

Serving Size - This recipe is easily doubled.
Best Apples - Use a crisp apple, like Honeycrisp (what I use!), Pink Lady, or Fuji.
Caramel Sauce for Serving - My apple cider caramel sauce or maple syrup caramel sauce are delicious to drizzle over the apples!
Substitutions - Swap the oat flour with all-purpose flour 1:1. The light brown sugar with dark brown sugar 1:1. Or the unsalted butter with a vegan butter spread 1:1.
Apple Cider - I recommend apple cider because it is unfiltered and adds extra flavor to the baked apples. You can use apple juice. Or omit all together - just grease the bottom of the baking dish with butter so the apples don't stick.
Slicing the Apples - You'll want to go as close to the edge of the apple, but not all the way through. This way, the apples fan out when baked.
Bake Time - I prefer a softer baked apple that can be cut with a fork. If you prefer a crisp baked apple, remove the apples from the oven at 18 minutes.
Make Ahead - Prepare the apples and streusel ahead of time and place the apples in the baking dish with the cider. Keep covered in the refrigerator. When ready to bake, prepare the butter-sugar mix and follow the baking instructions.
Storing - Store leftovers covered in the refrigerator for up to 3 days. Reheat for 2 to 3 minutes in the microwave.

Nutrition