Check out our video tutorial for hasselbacking like a pro here!It also includes recipes for hasselback potatoes, butternut squash and beets!
6 apples, cored and sliced in half
1/2 cup all purpose flour
1/4 cup rolled oats
1/4 cup brown sugar
2 tsp ground cinnamon, plus more for sprinkling
pinch of salt
1/4 cup butter, diced, at room temp
2 tbsp melted butter
vanilla ice cream, for serving (optional)
tools: wooden chopsticks
Preheat the oven to 400˚F. Set the chopsticks on a cutting board and place one apple half in between them. Using a very sharp knife, carefully cut into the apple every 1/8 inch taking care not to cut all the way through the apple (the chopsticks will help to guide you). Repeat with all of the apples.
Place the apples on a rimmed sheet pan and brush with the melted butter. Sprinkle with cinnamon, then place in the oven to roast for about 20 minutes. After 20 minutes, remove from oven and set aside to cool while you prep the streusel topping.
Combine the flour, oats, brown sugar, cinnamon, pinch of salt in a medium bowl and whisk. Add the diced butter and work it into the oat and flour mix with your fingers until coarse crumbs form.
Divide the topping among the roasted apples and place back in the oven for 10 minutes more, or until the topping is golden brown. Let cool slightly and serve with vanilla ice cream, if desired.