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Baked Hasselback Apples (Oil-Free!)

  • Author: Flora & Vino
  • Total Time: 40 minutes
  • Yield: 3-6 servings
  • Diet: Vegan


Oil-free baked hasselback apples with cranberries, walnuts, crushed apple chips, and cinnamon. Serve with yogurt for breakfast or ice cream for dessert!


  • 3 large red apples (Braeburn, Honeycrisp, or Gala)
  • ¼ cup dried cranberries
  • 3 TBSP walnuts, chopped
  • 3 TBSP pure maple syrup
  • ¼ Bare Snacks apple chips, crushed 
  • ½ tsp ground cinnamon


  1. Preheat the oven to 400°F and prepare a large rectangular baking dish. 
  2. Rinse and halve the apples. With a melon baller or small spoon, remove the apple core. Turn the apples cut-side down on a cutting board.  Arrange wooden skewers or chopsticks lengthwise on opposite sides of each apple half. Starting at the outermost edges, cut apple halves crosswise into ¼-inch slices, stopping when the knife reaches skewers (to stop from slicing all the way through!).
  3. Place apple halves, cut sides down, in the prepared baking dish. Cover them with foil and bake for 20 minutes.
  4. While the apples are baking stir together the remaining ingredients in a large bowl. Set aside.
  5. Remove the apples from the oven and remove foil. Spoon cranberry mixture between apple slices and over the tops of apples. 
  6. Bake, uncovered, 3 to 5 minutes more or until the toppings are warm and toasty. 
  7. Serve Baked Hasselback Apples solo or with a scoop of vegan ice cream!
  8. Store leftovers in the fridge for up to one week and reheat in the microwave before serving.


Recipe adapted from Forks Over Knives

  • Prep Time: 15 min
  • Cook Time: 25 mins
  • Category: Dessert
  • Method: Oven-Bake
  • Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free