Baked apple halves are delicious on their own, but cinnamon-streusel–stuffed baked apples take that cozy fall flavor to the next level. This easy recipe creates an impressive dessert with crisp, tender apples and a sweet oat-cinnamon filling tucked between thin hasselback-style slices.
The smell of apples baking is irresistible, and when you add cinnamon and a buttery oat streusel that melts into the slices, the aroma becomes truly irresistible. This preparation is inspired by the hasselback technique—thin, even cuts that keep the apple intact while allowing filling and heat to penetrate.
This recipe delivers the crunchy-sweet notes of a crumble or cobbler but in a lighter, single-apple format. If you enjoy simple, seasonal desserts, these stuffed baked apple halves are a must-try. They are straightforward to prepare and make a lovely plate for guests or a cozy family treat.
Baked Apple Halves
Slicing apples hasselback-style opens them like a fan so the streusel can nestle between each slice. Use firm apples so the fruit holds its shape while baking and supports the sweet oat-cinnamon topping. As the apples roast, the filling softens and melds with the fruit, producing a tender, caramelized finish.
This dessert is excellent served plain or elevated with a scoop of vanilla ice cream and a drizzle of caramel sauce. Without the ice cream and caramel, the portion is still reasonable: half an apple filled with a touch of oat-streusel—delicious and not overly indulgent.
Best apples for baking
Choose firm, crisp varieties so the apples hold up and slice evenly. Good options include:
- Pink Lady
- Fuji
- Honeycrisp
- Jonagold
- Gala
Granny Smith apples are often recommended for baking, but they can vary; very old or overly tart specimens may not perform as well. When in doubt, pick fresh, firm apples from the produce section.
Video: Making stuffed baked apples
See the short video in the recipe card below to watch exactly how to slice, stuff, and bake the apple halves step by step.
Instructions
- Prepare the apples.
Peel, core, and halve the apples vertically. If you have an apple peeler/corer, this step is quick; otherwise use a vegetable peeler and a corer or melon baller to remove the core. Cut each half across into 1/8-inch slices without cutting all the way through so the apple holds together.
Kitchen hack for even hasselback slices
To avoid cutting through the apple: place the apple half flat-side down on a cutting board and lay chopsticks or wooden spoons along both sides as a guard. Slice down to the guides to create even, partial cuts that keep the apple intact.
- Brush apples and bake briefly.
Lay the apple halves, cut side down, in an 8-inch baking dish or similar oven-safe pan coated with cooking spray or a little butter. Mix 1 tablespoon brown sugar, 1 tablespoon melted butter, and 1/2 teaspoon cinnamon; brush the mixture over the apples. Cover with foil and bake at 400°F for 25–30 minutes, then remove the foil and bake an additional 10 minutes until tender. Let the apples cool for about 10 minutes before stuffing.
- Make the cinnamon-oat streusel and stuff the apples.
In a small bowl, combine the remaining 3 tablespoons brown sugar, 1 1/2 tablespoons melted butter, 1/2 teaspoon cinnamon, 3 tablespoons old-fashioned rolled oats, 2 teaspoons all-purpose flour, and 1/4 teaspoon salt. Carefully fan open each apple’s slices and spoon the streusel mixture between them, distributing it evenly.
- Finish baking and broil.
Return the stuffed apples to the oven and bake for 10 minutes. For a golden-topped finish, switch the oven to broil and broil on high for 1–2 minutes—watch carefully so the streusel doesn’t burn. Serve warm.
Recipe notes
Apple size affects bake time. Large apples will take longer; medium apples can be tested after about 20 minutes. If an apple feels firm, continue baking a few minutes longer until tender. Any oven-safe baking dish works: cast-iron, glass, or enameled casserole are all fine choices.
Some apple varieties that seem ideal on paper may vary in texture depending on freshness. Always choose firm, crisp fruit for best results. The nutritional information provided with the recipe does not include optional ice cream or caramel sauce.
What to serve with baked apple halves
These stuffed baked apple halves are delicious on their own but are especially delightful topped with a scoop of vanilla ice cream and a drizzle of caramel sauce. The contrast of warm, tender apple and cold, creamy ice cream is classic—add a pinch of flaky sea salt on the caramel for a balanced finish.
Leftovers can be refrigerated and gently reheated in a low oven or microwave. They also pair nicely with a cup of strong coffee or spiced tea for a cozy fall dessert or after-dinner treat.
Recipe originally published September 26, 2016, updated October 16, 2021.
Stuffed Baked Apple Halves (Hasselback)
Baked apple halves filled with a cinnamon-oat streusel. Serves 4.
Ingredients
- 2 large firm apples (Honeycrisp, Pink Lady, Fuji), peeled, cored, and halved
- 4 tbsp brown sugar, divided
- 2 1/2 tbsp butter, melted and divided
- 1 tsp ground cinnamon, divided
- 3 tbsp old-fashioned rolled oats (not instant)
- 2 tsp all-purpose flour
- 1/4 tsp salt
- Vanilla ice cream and caramel sauce, optional for serving
Directions
- Preheat oven to 400°F (200°C).
- Peel, core, and halve apples. Place each half flat-side down and make 1/8-inch slices across the top, stopping before you cut through (use chopsticks or wooden spoons as guides).
- Place apple halves cut-side down in a lightly greased 8-inch baking dish. Mix 1 tbsp brown sugar, 1 tbsp melted butter, and 1/2 tsp cinnamon; brush over each apple. Cover with foil and bake 25–30 minutes. Remove foil and bake 10 more minutes until tender. Let cool 10 minutes.
- Mix remaining 3 tbsp brown sugar, remaining 1 1/2 tbsp melted butter, remaining 1/2 tsp cinnamon, oats, flour, and salt. Fan open the apple slices gently and spoon the streusel between slices.
- Bake 10 minutes more. For a crisp, golden top, broil 1–2 minutes—watch carefully. Serve warm with ice cream and caramel if desired.
Notes
- Choose firm-fleshed apples to prevent a mushy result.
- Nutrition estimates typically exclude optional ice cream and caramel.
- Apples can be baked in a cast-iron skillet, oven-safe glass dish, or enameled pan—choose what you have available.
Nutrition (per serving)
Approximate: 188 kcal; 31 g carbs; 8 g fat; 1 g protein. Values exclude optional toppings.
