Hasselback Apples

For dessert, the South Arm Community Kitchen made some Hasselback Apples.


Choose firm apples with sweet-tart flavour for this Hasselback Apples recipe. Pink Lady or Honeycrisp works well while Fuji and Granny Smith falls apart.


  • 2 large firm apples, peeled, halved vertically and cored
  • butter to grease pan or lined pan with parchment paper
  • 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 salt
  • 1 1/2  cups vanilla ice-cream (optional)


Source: South Arm Community Kitchen

Serves 4


img_0672Preheat oven to 400F.

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 butter or lined with parchment paper.

img_0677Combine 1 tablespoon sugar, 1 tablespoon butter and 1/2 teaspoon cinnamon in a small bowl, mix well.
img_0678Brush mixture evenly over apples.
img_0680Cover pan with foil.

Bake at 400F for 20 minutes. Remove foil. Bake at 400F for 10 more minutes or until apples are tender.

Remove pan from oven; cool for 10 minutes.

img_0722Combining remaining 3 tablespoons sugar, remaining 1 1/2 tablespoons butter, remaining 1/4 teaspoon cinnamon, oats, flour and salt.
img_0729Carefully fan open apple halves.

Spoon oat mixture evenly over apples.

Bake at 400F for 10 minutes.

Turn broiler to high (leave pan in oven); broil for 2 minutes.

img_0737Serve with ice-cream.

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