Honeycrisp Hasselback apples. Need I say more? Hasselback potaotes were my favorite, but now it’s Hasselback apples. We used Honeycrisp apples because we LOVE them. Granny Smith apples would be good too. We made individual ones in these cute Anchor Hocking mini pie dishes because everything is better when it’s in its own dish, right? Super easy to make and not so much of a recipe as much as a combination of ingredients. The amount of course depends on how many apples and how healthy you want them to be. So we took a less is more approach with the syrup, brown sugar and butter.
To make 4 medium Honeycrisp Hasselback Apples:
Peel 4 apples and use a melon baller to scoop out the core.
Place apples flat side down and carefully slice from side to side but not all the way through. You want the apples to stay intact. Your slices should not be too thin. You just want them to fan out a bit.
Place each in a dish flat side down. If using individual dishes, place dishes on a cookie sheet.
Prepare the glaze by combining 2-3 tablespoons of Maple syrup, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg. Whisk together and brush over each apple with a pastry brush. (Save any remaining to drizzle on after). Bake at 400º for 20 minutes. Meanwhile make the streusel topping by combining 3 tablespoons of butter cut into small pieces. Add in 3 tablespoons of oats and about the same of dark brown sugar. Combine using a fork and sprinkle over each apple. Bake for an additional 15 minutes. Remove from the oven and let cool slightly. Add a scoop of vanilla ice cream or a little vanilla yogurt and a drizzle of the syrup mixture. They are really just baked apples, but on a snow day to have your house smelling like baked apples–pretty nice!