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Baked Hasselback Apples made with cranberries, walnuts, crushed apple chips, and cinnamon. Serve with yogurt for breakfast or ice cream for dessert!
‘Tis the season for…all of the mail.
I finally finished my Christmas cards on Tuesday and carted them to the post office, complete with holiday stamps pressed into the upper right hand corner.
The post office was packed.
I’ve also been receiving an embarrassing amount of packages from my doorstep.
Every day I peak out the front door to see an assorted stack of sealed cardboard squares teetering near my “Home Sweet Home” doormat.
Yesterday I received a beautiful yet mysterious package of pears and apples!
The package didn’t specify a sender, so it was days before I realized that the package of produce was a gift from my parents.
I’m pretty sure I’ll use them in this exciting new recipe I have to share with you today.
These Baked Hasselback Apples are the best way to serve apples as a breakfast, snack, or dessert!
They have a gorgeous presentation and are made with no added sugars and no added oils.
I remember the first time I saw hasselback fruit on Instagram; I stopped swiping and stared.
Since then, I’ve been wanting to share my version of hasselback apples on the blog with you.
These Baked Hasselback Apples only require SIX good-for-you ingredients!
Not familiar with the hasselback technique?
It’s a cooking method that was originally used for potatoes, where the tubers are (not-quite-all-the-way) sliced into thin, even layers, and are stuffed or topped with additional flavorings.
More than that, it’s a super cool way of creating more surface area for flavors and creating incredible texture and presentation.
Bottom line: it looks fancy, but it’s actually super easy to achieve with the steps I’ve outlined in this recipe!
What You Need to Make Baked Hasselback Apples
Here’s what you need:
- large red apples (Braeburn, Honeycrisp, or Gala)
- dried cranberries
- walnuts, chopped
- pure maple syrup
- Bare Snacks apple chips, crushed
- ground cinnamon
How to Make Them
For this recipe, I recommend using a large rectangular baking dish for the apples.
You can lightly grease the dish, or, alternatively, line it with parchment paper.
Rinse and halve the apples, then remove the apple core with a melon baller.
Pro tip: when I didn’t have a melon baller I used a cookie scoop to make a circular scoop and collect the seeds!
OK, so here’s how you hasselback.
Turn the halved apples cut-side down on a cutting board.
I like to arrange wooden skewers or chopsticks lengthwise on opposite sides of each apple half (see photo!).
Starting at the outermost edges and working your way in, cut the apple halves into ~¼-inch slices, stopping when the knife reaches the skewers.
This is to prevent yourself from slicing all of the way through the apple.
Place apple halves, cut sides down, in the prepared baking dish.
Cover them with foil and bake for 20 minutes.
Topping For Baked Hasselback Apples
While the apples are baking, you can prepare your topping in a large mixing bowl.
Add the dried cranberries, chopped walnuts, pure maple syrup, crushed apple chips, and ground cinnamon and toss to combine.
When the apples are done, take them out of the oven and then remove the aluminum foil.
Spoon the toppings mixture over the tops of apples, trying to get in between the hasselback grooves when possible.
Continue to bake the uncovered apples for up to five minutes more, or until the compote is warm and toasty.
I *love* to fix this mixture of dried fruit, nuts, and apple chips with a touch of syrup and cinnamon for a sticky sweet finish.
How to Serve Baked Hasselback Apples
Remove them from the oven and serve immediately– they’re best warm!
Serve them with yogurt for breakfast or over vegan ice-cream for the ultimate healthy dessert.
They’re also fantastic tucked into a warm bowl of oats or enjoyed alone as a snack.
You can store leftovers in the fridge for up to one week and reheat in the microwave before serving.
Share These Hasselback Apples
Enjoy these Baked Hasselback Apples as a fun breakfast, snack, or dessert.
Bake them for a fun, cold weather breakfast, brunch, snack, or healthy dessert.
Because of their beautiful presentation, they’re perfect for holiday entertaining!
If you’re serving lots of people you can simply slice and bake more apples hasselback style.
Don’t forget to double the measurements for the cranberry walnut topping, too!
And this recipe isn’t just for apples– try the same method with pears for a fun, fall variation.
More Apple Recipes
I Want to Hear From You
If you make these Baked Hasselback Apples, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Check out my Pinterest page to pin more recipes like this one to make later.
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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
- Preheat the oven to 400°F and prepare a large rectangular baking dish.
- 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!).
- Place apple halves, cut sides down, in the prepared baking dish. Cover them with foil and bake for 20 minutes.
- While the apples are baking stir together the remaining ingredients in a large bowl. Set aside.
- Remove the apples from the oven and remove foil. Spoon cranberry mixture between apple slices and over the tops of apples.
- Bake, uncovered, 3 to 5 minutes more or until the toppings are warm and toasty.
- Serve Baked Hasselback Apples solo or with a scoop of vegan ice cream!
- 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
Photography by Hot Pan Kitchen