[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 16/07/24. See terms.
Photo of Hasselback apples by WW

Hasselback apples

Total Time
50 min
10 min
40 min
Hasselback apples open like a fan allowing the cinnamon, maple, oat and almond crumbs to seep in between each slice for super tasty and impressive dessert.



4 medium, cored, halved

Ground cinnamon

½ tsp

Rolled oats, dry

cup(s), (30g)

Blanched almonds

2 tbs, finely chopped

Maple syrup

2 tbs


  1. Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place apple halves, flat-side down on a chopping board. Using a sharp knife, make small vertical cuts, about 2mm apart, through each apple (be careful not to cut all the way through).
  2. Place apples, flat-side down, on prepared tray. Cover with foil and bake for 15 minutes. Remove foil. Bake for 15 minutes or until apples are tender.
  3. Meanwhile, combine cinnamon, oats, salt, almonds and 1 tablespoon syrup in a small bowl.
  4. Drizzle apples with remaining syrup. Carefully fan open apple slices. Sprinkle with oat mixture and bake for 10 minutes or until golden. Serve.


SERVING SUGGESTION: No-added-sugar low-fat vanilla ice-cream. TIP: You can use any variety of apple for this recipe but we prefer pink lady or gala apples as they are a little sweeter but still hold their shape well when cooked. If you prefer a tarter taste, try a traditional Granny Smith.