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Hasselback Apples for 2 — YUM!

Variations of this recipe have appeared on Facebook, blogs, websites, and in numerous videos. The recipe I used is very similar to the one that appeared on the Cooking Light website.
Just a bit of history: The name “hasselback” comes from a restaurant in Hasselbaken, Stockholm (Sweden). They first introduced a recipe for hasselback potatoes in the 1940s and since then, all forms of fruits and veggies have been prepared using their original fanning technique.

Hasselback Apples for 2
1 large firm apples, peeled, cored, and halved vertically (Pink Lady or Honeycrisp varieties recommended as they keep their shape)
Cooking spray
Scant 1 tablespoon brown sugar
Scant 1 tablespoon butter, melted
¼ teaspoon ground cinnamon
---
1 ½ tablespoons brown sugar
1 ¼ tablespoons butter, melted
¼ teaspoon ground cinnamon
1 ½ tablespoons old-fashioned rolled oats
1 teaspoon all-purpose flour
¼ teaspoon Kosher salt
  1. Preheat oven to 400°.
  2. Starting at the outermost edges, cut most (but not all) of the way through each apple half at ⅛” intervals.
    To control the depth of the cuts, I set the apple halves between to wooden spoons.
  3. Place apple halves, cut sides down, in a baking pan or dish coated with cooking spray.
  4. Combine scant 1 tablespoon sugar, scant 1 tablespoon melted butter, and ¼ teaspoon cinnamon. Brush sugar-butter-cinnamon mixture evenly over apple.

  5. Cover pan with foil; bake at 400° for 20 minutes.
  6. Remove foil. Bake at 400° for 10 minutes or until apples are tender. Remove pan from oven; cool 10 minutes.
  7. Combine 1 ½ tablespoons sugar, 1 ¼ tablespoon butter, ¼ teaspoon cinnamon, 1 ½ tablespoons oats, 1 teaspoon flour, and ¼ teaspoon salt.
  8. Spoon oat mixture evenly over apples.
  9. Bake at 400° for another 10 minutes.
  10. Turn broiler to high (leave pan in oven); broil 2 minutes.

    To serve: Add a hasselback section to a serving dish and top with a dollop of  honey yogurt.

Hasselback Apples for 2
1 large firm apples, peeled, cored, and halved vertically (Pink Lady or Honeycrisp varieties recommended as they keep their shape)
Cooking spray
Scant 1 tablespoon brown sugar
Scant 1 tablespoon butter, melted
¼ teaspoon ground cinnamon
---
1 ½ tablespoons brown sugar 
1 ¼ tablespoons butter, melted 
¼ teaspoon ground cinnamon
1 ½ tablespoons old-fashioned rolled oats
1 teaspoon all-purpose flour
¼ teaspoon Kosher salt
  1. Preheat oven to 400°. (We use our Breville portable oven for small batches such as this.)
  2. Starting at the outermost edges, cut most (but not all) of the way through each apple half at ⅛” intervals.
  3. Place apple halves, cut sides down, in a baking pan or dish coated with cooking spray.
  4. Combine scant 1 tablespoon sugar, scant 1 tablespoon melted butter, and ¼ teaspoon cinnamon. Brush sugar-butter-cinnamon mixture evenly over apple.
  5. Cover pan with foil; bake at 400° for 20 minutes.
  6. Remove foil. Bake at 400° for 10 minutes or until apples are tender. Remove pan from oven; cool 10 minutes.
  7. Combine 1 ½ tablespoons sugar, 1 ¼ tablespoon butter, ¼ teaspoon cinnamon, 1 ½ tablespoons oats, 1 teaspoon flour, and ¼ teaspoon salt.
  8. Spoon oat mixture evenly over apples.
  9. Bake at 400° for another 10 minutes.
  10. Turn broiler to high (leave pan in oven); broil 2 minutes.

Hasselback Apples for 2
1 large firm apple, peeled, cored, and halved vertically (Pink Lady or Honeycrisp varieties recommended as they keep their shape)
Cooking spray
Scant 1 tablespoon brown sugar
Scant 1 tablespoon butter, melted
¼ teaspoon ground cinnamon
---
1 ½ tablespoons brown sugar 
1 ¼ tablespoons butter, melted 
¼ teaspoon ground cinnamon
1 ½ tablespoons old-fashioned rolled oats
1 teaspoon all-purpose flour
¼ teaspoon Kosher salt
  1. Preheat oven to 400°.
  2. Starting at the outermost edges, cut most (but not all) of the way through each apple half at ⅛” intervals.
  3. Place apple halves, cut sides down, in a baking pan or dish coated with cooking spray.
  4. Combine scant 1 tablespoon sugar, scant 1 tablespoon melted butter, and ¼ teaspoon cinnamon. Brush sugar-butter-cinnamon mixture evenly over apple.
  5. Cover pan with foil; bake at 400° for 20 minutes.
  6. Remove foil. Bake at 400° for 10 minutes or until apples are tender. Remove pan from oven; cool 10 minutes.
  7. Combine 1 ½ tablespoons sugar, 1 ¼ tablespoon butter, ¼ teaspoon cinnamon, 1 ½ tablespoons oats, 1 teaspoon flour, and ¼ teaspoon salt.
  8. Spoon oat mixture evenly over apples.
  9. Bake at 400° for another 10 minutes.
  10. Turn broiler to high (leave pan in oven); broil 2 minutes.

Recipe without photos . . .
Hasselback Apples for 2
1 large firm apple, peeled, cored, and halved vertically (Pink Lady or Honeycrisp varieties recommended as they keep their shape)
Cooking spray
Scant 1 tablespoon brown sugar
Scant 1 tablespoon butter, melted
¼ teaspoon ground cinnamon
---
1 ½ tablespoons brown sugar 
1 ¼ tablespoons butter, melted 
¼ teaspoon ground cinnamon
1 ½ tablespoons old-fashioned rolled oats
1 teaspoon all-purpose flour
¼ teaspoon Kosher salt
  1. Preheat oven to 400°. (We use our Breville portable oven for small batches such as this.)
  2. Starting at the outermost edges, cut most (but not all) of the way through each apple half at ⅛” intervals.
  3. Place apple halves, cut sides down, in a baking pan or dish coated with cooking spray.
  4. Combine scant 1 tablespoon sugar, scant 1 tablespoon melted butter, and ¼ teaspoon cinnamon. Brush sugar-butter-cinnamon mixture evenly over apple.
  5. Cover pan with foil; bake at 400° for 20 minutes.
  6. Remove foil. Bake at 400° for 10 minutes or until apples are tender. Remove pan from oven; cool 10 minutes.
  7. Combine 1 ½ tablespoons sugar, 1 ¼ tablespoon butter, ¼ teaspoon cinnamon, 1 ½ tablespoons oats, 1 teaspoon flour, and ¼ teaspoon salt.
  8. Spoon oat mixture evenly over apples.
  9. Bake at 400° for another 10 minutes.
  10. Turn broiler to high (leave pan in oven); broil 2 minutes.

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