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
- Preheat oven to 400°.
- 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. - Place apple halves, cut sides down, in a baking pan or dish coated with cooking spray.
- Combine scant 1 tablespoon sugar, scant 1 tablespoon melted
butter, and ¼ teaspoon cinnamon. Brush sugar-butter-cinnamon mixture evenly
over apple.
- 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.
- Combine 1 ½ tablespoons sugar, 1 ¼ tablespoon butter, ¼
teaspoon cinnamon, 1 ½ tablespoons oats, 1 teaspoon flour, and ¼ teaspoon salt.
- Spoon oat mixture evenly over apples.
- Bake at 400° for another 10 minutes.
- 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
- Preheat oven to 400°. (We use our Breville portable oven for small batches such as this.)
- Starting at the outermost edges, cut most (but not all) of the way through each apple half at ⅛” intervals.
- Place apple halves, cut sides down, in a baking pan or dish coated with cooking spray.
- Combine scant 1 tablespoon sugar, scant 1 tablespoon melted butter, and ¼ teaspoon cinnamon. Brush sugar-butter-cinnamon mixture evenly over apple.
- 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.
- Combine 1 ½ tablespoons sugar, 1 ¼ tablespoon butter, ¼ teaspoon cinnamon, 1 ½ tablespoons oats, 1 teaspoon flour, and ¼ teaspoon salt.
- Spoon oat mixture evenly over apples.
- Bake at 400° for another 10 minutes.
- 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
- Preheat oven to 400°.
- Starting at the outermost edges, cut most (but not all) of the way through each apple half at ⅛” intervals.
- Place apple halves, cut sides down, in a baking pan or dish coated with cooking spray.
- Combine scant 1 tablespoon sugar, scant 1 tablespoon melted butter, and ¼ teaspoon cinnamon. Brush sugar-butter-cinnamon mixture evenly over apple.
- 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.
- Combine 1 ½ tablespoons sugar, 1 ¼ tablespoon butter, ¼ teaspoon cinnamon, 1 ½ tablespoons oats, 1 teaspoon flour, and ¼ teaspoon salt.
- Spoon oat mixture evenly over apples.
- Bake at 400° for another 10 minutes.
- 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
- Preheat oven to 400°. (We use our Breville portable oven for small batches such as this.)
- Starting at the outermost edges, cut most (but not all) of the way through each apple half at ⅛” intervals.
- Place apple halves, cut sides down, in a baking pan or dish coated with cooking spray.
- Combine scant 1 tablespoon sugar, scant 1 tablespoon melted butter, and ¼ teaspoon cinnamon. Brush sugar-butter-cinnamon mixture evenly over apple.
- 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.
- Combine 1 ½ tablespoons sugar, 1 ¼ tablespoon butter, ¼ teaspoon cinnamon, 1 ½ tablespoons oats, 1 teaspoon flour, and ¼ teaspoon salt.
- Spoon oat mixture evenly over apples.
- Bake at 400° for another 10 minutes.
- Turn broiler to high (leave pan in oven); broil 2 minutes.
