📝 About This Recipe
Inspired by the classic Swedish potato technique, these Hasselback Apples transform a simple orchard fruit into a sophisticated, fan-like masterpiece. Each thin slice is infused with a warm maple-cinnamon butter, creating a delightful contrast between the tender, caramelized interior and the crisp, golden edges. It is a lighter, more elegant alternative to traditional apple pie that celebrates the natural beauty of pome fruits.
🥗 Ingredients
The Apples
- 4 large Honeycrisp or Pink Lady Apples (firm and crisp varieties work best)
- 1 tablespoon Lemon Juice (to prevent browning)
Maple Cinnamon Glaze
- 4 tablespoons Unsalted Butter (melted)
- 3 tablespoons Maple Syrup (grade A dark preferred)
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1/4 teaspoon Sea Salt (fine grain)
Pecan Streusel Topping
- 1/4 cup Old Fashioned Rolled Oats
- 1/4 cup Pecans (finely chopped)
- 2 tablespoons Brown Sugar (packed)
- 1 tablespoon All-Purpose Flour
- 1 tablespoon Cold Unsalted Butter (cubed)
For Serving
- 1 pint Vanilla Bean Ice Cream (for serving)
- 4 sprigs Fresh Mint (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a rimmed baking sheet or a shallow baking dish with parchment paper for easy cleanup.
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2
In a small bowl, whisk together the melted butter, maple syrup, ground cinnamon, vanilla bean paste, and sea salt until well combined. Set this glaze aside.
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3
Prepare the apples by cutting them in half vertically from stem to base. Use a melon baller or a small spoon to carefully remove the core and seeds from each half.
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4
Peel the apples using a vegetable peeler, then place each apple half flat-side down on a cutting board.
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5
Place two wooden spoons or chopsticks on either side of the apple half. This acts as a guard so you don't slice all the way through the fruit.
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6
Using a sharp chef's knife, make thin, even slices (about 1/8-inch apart) across the width of the apple. The knife should stop when it hits the wooden spoons, leaving the base intact.
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7
Brush the apple halves lightly with lemon juice to prevent oxidation, then place them cut-side down in the prepared baking dish.
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8
Generously brush the tops of the apples with about half of the maple-cinnamon glaze. Use the brush to gently encourage some glaze to fall between the slits.
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9
Cover the baking dish tightly with aluminum foil and bake for 20 minutes. This steams the apples slightly, making them tender enough to fan out.
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10
While the apples bake, prepare the streusel by mixing the oats, chopped pecans, brown sugar, and flour in a small bowl. Use your fingers to rub the cold butter into the mixture until it forms pea-sized crumbs.
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11
Remove the apples from the oven and discard the foil. The slices should have started to separate slightly. Brush the remaining glaze over the apples, ensuring it gets into the now-opened gaps.
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12
Carefully sprinkle the pecan streusel over the top of each apple, pressing it gently into the slits.
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13
Return the apples to the oven, uncovered, and bake for another 20-25 minutes. The apples should be soft when pierced with a knife, and the streusel should be golden and fragrant.
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14
Remove from the oven and let the apples rest for 5 minutes. This allows the juices to thicken into a light syrup at the bottom of the dish.
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15
Serve warm, spooning any extra syrup from the pan over the apples. Top with a scoop of vanilla ice cream and a sprig of mint.
💡 Chef's Tips
Choose firm-fleshed apples like Honeycrisp, Granny Smith, or Gala; softer apples like McIntosh will turn into applesauce in the oven. Using the wooden spoon trick is essential for beginners to ensure you don't accidentally cut the apple into individual slices. If the streusel begins to brown too quickly before the apples are tender, loosely tent the dish with foil for the final 10 minutes. For a vegan version, substitute the butter with a high-quality vegan butter stick and ensure your sugar is bone-char free. Leftovers can be reheated in an air fryer at 350°F for 3-5 minutes to regain the crunch of the streusel.
🍽️ Serving Suggestions
Serve alongside a warm glass of spiced apple cider or a crisp glass of late-harvest Riesling. Add a dollop of Greek yogurt and a drizzle of honey for a sophisticated breakfast or brunch option. Pair with a sharp cheddar cheese wedge on the side for a classic sweet-and-savory flavor profile. Top with a drizzle of salted caramel sauce for an extra indulgent dessert experience. Serve with a side of lightly sweetened whipped cream infused with a hint of bourbon.