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Hasselback Apples

close up shot of hasselback apples topped with caramel, pecans, and vanilla ice cream on a plate
Fresh apples are the stars of the show with our Hasselback apples. Baked to perfection with crisp edges and sweet toppings, you will have an out-of-this-world fruity treat.
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Table of Contents
  1. HASSELBACK APPLES INGREDIENTS
  2. HOW TO MAKE THIS HASSELBACK APPLES RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

This Hasselback apples recipe will remind you of grandma’s apple pie. This dish looks so fancy that you will be amazed at how easy it is to make. Full of soft, baked apples drenched in melted butter and brown sugar and topped with sweet cinnamon and crunchy pecans, it will quickly become one of your favorite desserts.

For more apple recipes, try our apple crisp or apple pie. Both are delicious ways to use up fresh, crisp apples during apple season.

HASSELBACK APPLES INGREDIENTS

You’ll need:

  • 2 large firm apples (your choice, see pro tip), peeled, halved, and cored
  • 5 tablespoons light brown sugar, divided
  • 4 tablespoons salted sweet cream butter, melted and divided
  • 4 tablespoons chopped pecans
  • 2 teaspoons all-purpose flour
  • 1 teaspoon ground cinnamon, divided
  • Vanilla ice cream (optional topping)
  • Caramel sundae topping (optional topping)

PRO TIP

Make sure you choose firm apples such as Honeycrisp or Pink Lady. Granny Smith also works if you are looking for a slightly tart flavor. Don’t pick soft apples such as Cortland or Empire as they will turn to mush and not fan properly during baking.

SUBSTITUTIONS AND ADDITIONS

APPLES: You can use any variety of apples for the dish, but the Honeycrisp apple variety is my favorite. It does release quite a bit of juice which you can use to baste the apples after the first 20 minute round of baking. Granny Smith apples are a good choice if you are going for a slightly tart flavor. The Granny Smith apples do not release as much juice as the sweeter varieties.

NUTS: You can substitute walnuts for the pecans. Any nut can be substituted, but walnuts and pecans go so well with apples that they are the ideal choice.

MAPLE SYRUP: Instead of the caramel sundae topping, you could drizzle pure maple syrup on top of the apples.

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HOW TO MAKE THIS HASSELBACK APPLES RECIPE

STEP ONE: Preheat the oven to 400°F. Generously spray an 8×8-inch baking dish. Set it aside.

PRO TIP

To easily remove the seeds and core from the halves of the apple, a melon baller is a great tool to scoop out the core.

STEP TWO: Using a cutting board and a sharp knife, place apple halves core side down. Starting on the outside of the apple, carefully cut slits almost, but not completely, through the apple. Space the slices ⅛ inches down the apple. Repeat for the remaining apple halves.

PRO TIP

When making the slits in the apples, to help keep the knife from going through, you can lay chopsticks at the top and the bottom of the apple.

STEP THREE: Place the slitted apple halves, cut side down, into the prepared baking dish.

STEP FOUR: In a small bowl combine 2 ½ tablespoons of brown sugar, 2 tablespoons of melted butter, and ½ teaspoon ground cinnamon. 

STEP FIVE: Using a pastry brush, brush the sugar and butter mixture evenly over the 4 apple halves.

STEP SIX: Cover the baking dish with aluminum foil, and bake for 20 minutes.

STEP SEVEN: Remove the baking dish from the oven, and allow the covered baking dish to rest for 5 minutes.

STEP EIGHT: Using a small mixing bowl, combine the remaining brown sugar, melted butter, and ground cinnamon. Add the pecans and flour. Mix until smooth.

STEP NINE: Remove the foil from the baking dish. Using 2 forks, carefully fan out the slices in the apple.

STEP TEN: Spoon the pecan mixture over the halved apples.

STEP ELEVEN: Return the uncovered baking dish to the oven, and bake for a further 15 minutes.

STEP TWELVE: Remove the baking dish from the oven, and allow the apples to rest for 5 minutes. Serve with a scoop of vanilla ice cream and a drizzle of caramel sundae topping.

HOW TO SERVE

Baked Hasselback apples are delicious with a scoop of ice cream and a drizzle of caramel sauce on top. This dish is so elegant looking that you can serve it for guests. Prepare it ahead of time and bake it when you are ready to serve. You could also substitute the ice cream for Greek yogurt and enjoy this as a sweet breakfast treat alongside a yummy pumpkin spice latte.

STORAGE

IN THE FRIDGE: Store any leftovers in an airtight container for up to 2 days. 

IN THE FREEZER: Freezing the apples is not recommended.

Apple season may find you with plenty of apples, and this Hasselback baked apples recipe is the perfect way to enjoy the plentiful haul. This impressive dessert takes minimal effort and would be perfect for company or easy enough for a weeknight treat.

FREQUENTLY ASKED QUESTIONS

Why are they called Hasselback apples?

The name Hasselback comes from a Swedish restaurant named Hasselbacken, where this style of dish was first served. Potatoes, apples, or other foods are sliced in thin layers while still attached at the base. They are then fanned out, and the slices are filled with delicious fillings before being baked.

What is the best apple to use for Hasselback apples?

Choose a firm variety of apples such as Pink Lady or Honeycrisp. Soft varieties such as Cortland or Empire are too soft and won’t hold up during baking.

Can I make this recipe ahead of time?

You could prepare the apples, sliced and topped with the toppings for the first baking step earlier in the day, and store them in the refrigerator. Pop in the oven when you are ready to serve, and add the rest of the toppings as directed.

MORE RECIPES YOU’LL LOVE

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close up shot of hasselback apples topped with caramel, pecans, and vanilla ice cream on a plate

Hasselback Apples

5 from 1 vote
Fresh apples are the stars of the show with our Hasselback apples. Baked to perfection with crisp edges and sweet toppings, you will have an out-of-this-world fruity treat.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4

Ingredients
  

  • 2 large firm apples (your choice, see note) peeled, halved and cored
  • 5 tablespoons light brown sugar divided
  • 4 tablespoons salted sweet cream butter melted and divided
  • 4 tablespoons chopped pecans
  • 2 teaspoons all-purpose flour
  • 1 teaspoon ground cinnamon divided
  • vanilla ice cream optional topping
  • caramel sundae topping optional topping

Instructions
 

  • Preheat the oven to 400°F. Generously spray an 8×8-inch baking dish. Set it aside.
  • Using a cutting board and a sharp knife, place the halved apple cored side down. Starting on the outside of the apple, carefully cut slits almost, but not completely, through the apple. Space the slices ⅛ inches down the apple. Repeat for the remaining apple halves.
  • Place the slitted apple halves, cored side down, into the prepared baking dish.
  • Using a small mixing bowl, combine 2 ½ tablespoons of brown sugar, 2 tablespoons of melted butter, and ½ teaspoon ground cinnamon.
  • Using a pastry brush, brush the sugar mixture evenly over the 4 apple halves.
  • Cover the baking dish with aluminum foil, and bake for 20 minutes.
  • Remove the baking dish from the oven, and allow the covered baking dish to rest for 5 minutes.
  • Using a small mixing bowl, combine the remaining brown sugar, melted butter, and ground cinnamon. Add the pecans and flour. Mix until smooth.
  • Remove the foil from the baking dish. Using 2 forks, carefully fan out the slices in the apple.
  • Spoon the pecan mixture over the halved apples.
  • Return the uncovered baking dish to the oven, and bake for a further 15 minutes.
  • Remove the baking dish from the oven, and allow the apples to rest for 5 minutes. Serve with a scoop of vanilla ice cream and a drizzle of caramel sundae topping.

Notes

TIP: Make sure you choose firm apples such as Honeycrisp or Pink Lady. Granny Smith also works if you are looking for a slightly tart flavor. Don’t pick soft apples such as Cortland or Empire as they will turn to mush and not fan properly during baking.
TIP: To easily remove the seeds and core from the halves of the apple, a melon baller is a great tool to scoop out the core.
TIP: When making the slits in the apples, to help keep the knife from going through, you can lay chopsticks at the top and the bottom of the apple. 

Nutrition

Calories: 279kcal | Carbohydrates: 30g | Protein: 1g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 105mg | Potassium: 165mg | Fiber: 3g | Sugar: 24g | Vitamin A: 406IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg
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