Hasselback Apples
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Hasselback Apples
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Thinly sliced apples layered and topped with buttery cinnamon oat streusel and baked until golden. An easy, healthy, delicious dessert!
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Ingredients
- 3 large firm crisp-sweet apples such as Pink Lady or Honeycrisp (do not use a soft variety like Cortland or McIntosh—they will not hold their shape)
- 3 tablespoons unsalted butter divided
- 3 ½ tablespoons brown sugar divided
- 1 ½ teaspoons ground cinnamon divided
- 3 tablespoons old-fashioned rolled oats
- 2 teaspoons white whole wheat flour or all purpose flour
- ¼ teaspoon kosher salt
- low-fat vanilla ice cream or vanilla frozen yogurt for serving
Instructions
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Coat the inside of a 9x13-inch or similar glass or ceramic baking dish with nonstick spray and set aside.
- Peel the apples, then cut them in half from top to bottom. With a melon baller or small spoon, remove the core. Turn the apples cut-side down on a cutting board. Starting at the outermost edges, cut 1/4-inch slices most (but not all) of the way through each apple. Place apple halves, cut sides down, in the prepared baking dish.
- Melt 1 1/2 tablespoons butter in a small saucepan or microwave-safe bowl. Stir in 1 1/2 tablespoons brown sugar and 1/2 teaspoon cinnamon. Brush the mixture evenly over each apple.
- Cover the pan with foil. Bake for 20 minutes, then remove the pan from oven, uncover, and let cool 10 minutes. Increase the oven temperature to 425 degrees F.
- While the apples cool, make the streusel topping: Melt the remaining 1 1/2 tablespoons butter in the same bowl or saucepan used previously. Stir in the remaining 2 tablespoons brown sugar, 1 teaspoon cinnamon, oats, flour, and salt. Carefully fan open the apple halves and with a fork or spoon. Work the some streusel between the slices and sprinkle some over the top.
- Return to the pan to the oven and bake uncovered at 425 degrees F until the apples are tender and the topping is brown, about 10 to 15 additional minutes. Let cool for a few minutes, then serve warm with ice cream.
Notes
- To make the recipe in advance: Assemble the apples in the baking dish up to the point of baking. Keep in the refrigerator, covered with foil and unbaked, for up to 4 hours. Bake just before serving.
- Hasselback Apples taste best the day they are made but can be stored in the refrigerator for 2 to 3 days. Reheat gently in the microwave.
- Make it gluten free: Swap a 1:1 GF all-purpose baking blend, oat flour, or almond meal for the white whole wheat flour; use certified GF rolled oats.
- Make it vegan: swap a buttery vegan spread for the unsalted butter.
Nutrition Information
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Serving
1half apple with 1/3 cup low-fat vanilla frozen yogurt
Calories
225kcal
(11%)
Carbohydrates
32g
(11%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Cholesterol
32mg
(11%)
Sodium
104mg
(4%)
Fiber
3g
(12%)
Sugar
27g
(54%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 1half apple with 1/3 cup low-fat vanilla frozen yogurt | |
| Calories | 225kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 32mg | 11% |
| Sodium | 104mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
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