Hasselback Apples

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Hasselback Apples Recipe

Photo: Jennifer Causey; Styling: Claire Spollen

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

Serves 4 (serving size: 1 apple half and about 1/3 cup ice cream)


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2 large firm apples, peeled, cored, and halved vertically
Cooking spray
4 tablespoons brown sugar, divided
2 1/2 tablespoons butter, melted and divided
3/4 teaspoon ground cinnamon, divided
2 tablespoons old-fashioned rolled oats
1 teaspoon all-purpose flour
1/4 teaspoon kosher salt
1 1/2 cups low-fat vanilla ice cream


Hands-on: 15 Minutes
Total: 1 Hours

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.

Created date

July 2015

Nutritional Information

Calories 260
Fat 9.2 g
Satfat 5.4 g
Monofat 1.9 g
Polyfat 0.4 g
Protein 3 g
Carbohydrate 43 g
Fiber 3 g
Cholesterol 23 mg
Iron 0.0 mg
Sodium 222 mg
Calcium 99 mg