Hasselback apples are baked apples with cinnamon, that are cut in half, and then sliced about halfway through into a fan-like shape.
Hasselback apples look pretty and taste delicious. In this version, we top them with a quick cinnamon streusel that makes them extra crunchy and irresistible.
What are Hasselback apples?
The term “Hasselback” is generally used to describe a type of baked potatoes that are cut about halfway through into thin fan-like.
According to Wikipedia, Hasselback potatoes were first created in 1953 by Leif Elisson, a trainee chef at Hasselbacken restaurant on Djurgården, Stockholm.
In this recipe, we apply the same cutting technique to apples, which we then bake with cinnamon, sugar, and a crisp streusel topping.
This recipe is simple but with a strong visual impact as the apples do really look pretty this way. It’s different from whole baked apples, and they need a shorter baking time.
As an option, you can top the apples with maple syrup, ice cream, or whipped cream. There are many plant-based varieties around that are delicious.
Ingredients & Substitutions
For the baked apples
- Apples: we tried several varieties, and they all turned out great. So I wouldn’t worry too much about the variety of apples.
What is important is that they are big, the biggest you can find. They will look prettier this way. - Sugar: brown sugar, or white sugar both work. We prefer brown sugar in this recipe because the larger sugar crystals help keep the apple slices slightly open, making the apples look prettier.
- Cinnamon: for that cozy winter feeling.
For the streusel (optional)
- Flour: any type. We use all-purpose flour.
- Sugar: any type. We use brown sugar.
- Fat: you can use either a light vegetable oil (like sunflower or canola oil) or melted vegan butter.
- Rolled oats: to add crunch and texture. You can replace them with chopped walnuts or peacan.
- Cinnamon and salt: I think that a pinch of salt in the streusel makes this recipe even more delicious. However, not everyone likes salt in their dessert, so your call.
Instructions
For the baked apples
Preheat the oven to 400F or 190C. Wash the apples, then dry them and cut them in half. Remove the core with a teaspoon or melon scooper.
Starting from the outer side, cut slices ¾ of the way through the apples so that the apple is cut like a fan, but the slices are still attached together.
My recommendation is not to make the slices too thin, or else the apple might fall apart while baking. The ideal thickness is ⅕ of an inch (or about ½ cm).
Combine together 2 tablespoons of sugar and 1 teaspoon of cinnamon, then add to the apples, in between the slices, and on top of the apples.
Note: You don’t have to add sugar in between all of the slices. Just the ones that are easier to handle.
Bake at 400F or 190C for 30 minutes. In the meantime prepare the streusel.
For the streusel
In a bowl, combine together flour, sugar, vegetable oil, rolled oats, cinnamon, and salt. Mix with a spatula till you get a kind of cookie dough.
Once the apples have baked for 30 minutes, take them out of the oven and apply the streusel, in between some of the apple slices, and some on top.
Note: you can use a round-tip or butter knife to help yourself open the apple slices.
Note: when you take apples out of the oven after the first 30 minutes have a look at the baking dish. If the bottom is dry, then add ½ cup of water, apple juice, or red wine.
We noticed that some varieties of apples release less liquid while cooking and need some of it added.
Bake for another 20 minutes, then take out of the oven and serve. Optionally you can top Hasselback apples with maple syrup, a scoop of ice cream, or whipped cream.
Common mistakes
Depending on the variety of apples, it is possible that the baking tray gets too dry, especially during the second bake, and the sugar will burn on the baking tray.
If after the first bake you notice that the baking tray is completely dry, my advice is to add some liquid to it. You can use red wine, apple juice, or simply water.
Not too much, just about 1/3 of a cup or 80 grams.
Storage
Store Hasselback baked apples with cinnamon in the refrigerator for up to 2 days. Reheat for a few minutes in a preheated oven at 360F or 180C, or in the microwave.
Dinner ideas
Did you know that we develop our recipes to go together for a complete dinner meal plan? Serve Hasselback baked apples with cinnamon together with:
Pan-fried tofu with mushrooms as a main dish.
Roasted Brussels sprouts with maple syrup as a side dish.
Shaved Brussels sprouts salad with maple syrup dressing as another side option.
Hasselback baked apples with cinnamon
Ingredients
For the baked apples
- 2 big apples the bigger the better
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
For the streusel
- 9 tablespoons all-purpose flour
- 3 tablespoons brown sugar
- 3 tablespoons sunflower oil or melted vegan butter
- 2 tablespoons rolled oats or chopped walnuts
- 1 teaspoon cinnamon
- ⅓ teaspoon salt
Instructions
For the baked apples
- Preheat the oven to 400F or 190C. Wash the apples, then dry them and cut them in half. Remove the core with a teaspoon or melon scooper.
- Starting from the outer side, cut slices ¾ of the way through the apples, so that the apple is cut like a fan, but the slices are still attached together. My recommendation is not to make the slices too thin, or else the apple might fall apart while baking. The ideal thickness is ⅕ of an inch (or about ½ cm).
- Combine together 2 tablespoons of sugar and 1 teaspoon of cinnamon, then add to the apples, in between the slices, and on top of the apples.Note: You don't have to add sugar in between all of the slices. Just the ones that are easier to handle.
- Bake at 400F or 190C for 30 minutes. In the meantime prepare the streusel.
For the streusel
- In a bowl, combine together flour, sugar, vegetable oil, rolled oats, cinnamon and salt. Mix with a spatula till you get a kind of a cookie dough.
- Once the apples have baked for 30 minutes, take them out of the oven and apply the streusel, in between some of the apple slices, and some on top. Note: you can use a round-tip or butter knife to help yourself open the apple slices.Note: when you take apples out of the oven after the first 30 minutes have a look at the baking dish. If the bottom is dry, then add ½ cup of water, apple juice, or red wine. We noticed that some varieties of apples release less liquid while cooking and need some added.
- Finish baking for another 20 minutes, then take out of the oven and serve. Optionally you can top hasselback apples with maple syrup, a scoop of ice cream or whipped cream.
Video
Nutrition
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