Hasselback Apples

Choose firm apples with sweet-tart flavor, such as Pink Lady or Honeycrisp; in our tests, Fuji and Granny Smith fell apart.

Hasselback Apples

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  • Prep Time


  • Total Time


  • Servings



  • 2

    large firm apples, peeled, cored, and halved vertically

  • Cooking spray

  • 4

    tablespoons brown sugar, divided

  • tablespoons butter, melted and divided

  • ¾

    teaspoon ground cinnamon, divided

  • 2

    tablespoons old-fashioned rolled oats

  • 1

    teaspoon flour

  • ¼

    teaspoon kosher salt

  • cups 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 1/2 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 1 1/2 tablespoons butter, remaining 1/4 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.


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