Hasselback Apples

  “Oh seriously yummy.” ~Dr C.

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


  • 2 large firm apples, peeled, cored, and halved vertically
  • Cooking spray
  • 4 tablespoons brown sugar, divided
  • 2½ tablespoons butter, melted and divided
  • ¾ teaspoon ground cinnamon, divided
  • 2 tablespoons old-fashioned rolled oats
  • 1 teaspoon all-purpose flour
  • ¼ teaspoon kosher salt
  • 1½ cups low-fat vanilla ice cream


  • Preheat oven to 400°.
  • 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 ½ teaspoon cinnamon; brush mixture evenly over apple.
  • Cover pan with foil; bake at 400° for 10 minutes. Remove foil. Bake at 400° for5- 10 minutes or until apples are tender.
  • Remove pan from oven; cool 10 minutes.
  • Combine remaining 3 tablespoons sugar, remaining 1½ tablespoons butter, remaining ¼ 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.

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