Description
Baked hasselback apples with cranberries, walnuts, crushed apple chips, and cinnamon. Serve with yogurt for breakfast or ice cream for dessert!
Ingredients
- 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
Instructions
- 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.
Notes
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