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Hasselback Apples

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 mins
Cook Time 35 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 4
Calories 279 kcal


  • 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


  • Preheat the oven to 400°F. Generously spray an 8x8-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.


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. 


Calories: 279kcalCarbohydrates: 30gProtein: 1gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 30mgSodium: 105mgPotassium: 165mgFiber: 3gSugar: 24gVitamin A: 406IUVitamin C: 4mgCalcium: 33mgIron: 1mg