You may have heard the term “hasselback” applied to potatoes, but this technique works well with apples, too! These hasselback baked apples combine the sweetness of apples with the tart of cranberries, orange peel, and crystalized ginger.
Hasselback baked apples are wonderful on their own, but topped with a scoop of non-dairy ice cream…pictured above..and they become quite decadent.
- 2 large red cooking apples, such as Braeburn, Honeycrisp, or Gala (I prefer Honeycrisp)
- ¼ cup chopped dried cranberries
- 2 tablespoons chopped pecans
- 2 tablespoons pure maple syrup
- 1 tablespoon finely chopped crystallized ginger
- 2 teaspoons orange peel
- So Delicious Dairy Free Salted Carmel Cluster Cashewmilk Frozen Dessert (optional, but sooooooo good)
- Preheat oven to 400°F.
- Halve lengthwise and core apples.
- Place cut sides down on cutting board. Arrange wooden skewers or chopsticks lengthwise on the opposite sides of each apple half. Cut apple halves crosswise into ¼-inch slices, stopping when knife reaches skewers (to prevent slicing all the way through). To learn more about cutting veggies and fruits hasselback-style, check out this website.
- Place apples in a 2-qt. rectangular baking dish. Cover with foil, and bake 20 minutes.
- In a bowl stir together the remaining ingredients (except the frozen dessert).
- Remove apples from oven, and remove the foil. You will notice that the apples have steamed, so watch out for the water that gathers in the bottom of the pan.
- Spoon cranberry mixture between apple slices and over the tops of apples.
- Bake, uncovered, an additional 3 to 5 minutes more or until heated through.
- Serve warm with a scoop of the dairy free dessert. The salted caramel is good balance with the tart of the cranberries, ginger, and orange peel.
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