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Hasselback Apples

 

Ingredients:

  • 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

 

Directions:

  1. Preheat oven to 400°.
  2. 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.
  3. Cover pan with foil; bake at 400° for 20 minutes. Remove foil. Bake at 400° for 10 minutes or until apples are tender. Remove pan from oven; cool 10 minutes.
  4. 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.

 

Make Ahead Tip: Cook apples in advance, but hold off on step 4. Cool and refrigerate baked apples until ready to serve; then top with streusel and bake as directed.

Recipe Source

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The Thiessen Orchards property has been a part of our family since 1933, when my grandfather purchased the land to grow tobacco. It wasn’t until 1969 when my

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Hasselback Apples

  Ingredients: 2 large firm apples, peeled, cored, and halved vertically Cooking spray 4 tablespoons brown sugar, divided 2½ tablespoons butter, melted and divided ¾

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