Hasselback Apples with Caramel Sauce

There is something special about Hasselback apples. They are visually appealing and taste like an apple pie. Topped with a bourbon salted caramel sauce these apples are perfect for fall.

Making Hasselback potatoes is a wonderful side dish but when I discovered using the same technique I was in love. The reason for this is because I can pretty much have an apple pie with out making the crust. They don’t take long to make and they always look appetizing. One of the best things about this recipe is you can prepare them ahead of time and finish them off right before you are ready to serve them. 

In this recipe

While these are like single servings of apple pie filling there are a few ingredients to take into consideration. 

Apples: You will want a good baking apple like Granny smith, Honeycrisp, Braeburn, Cosmic, or Pink Lady. 

Cinnamon: a warming spice that compliments the apples well. 

Nutmeg: another warming spice and a little goes a long way. 

Butter: unsalted is better since there will be salt added into the recipe. If using salted butter remove the salt from the recipe. 

Brown sugar: will add additional richness in flavor and can be substituted with granulated sugar as well. 

hassleback apples ingredients on a wooden cutting board
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Making Hasselback apples

When slicing the apples you want to make sure that you only cut about two thirds to three fourths of the way through the apple. This will make sure that the slices stay together when they are cooking. This is also what gives the apples the cool look at the end. One thing to keep in mind is that if you don’t take the core out then there will be seeds at the bottom. I have found the best way is to just cut out the small area where the seeds are. This maintains the majority of the apple and helps its stability when it cookes. 

sliced apples in a baking dish
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buttered apples in a baking dish
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baked hassleback apples in a baking dish
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Time to bake

Once they are brushed with just some of the melted butter you will want to bake them covered for 20 minutes. They will release steam which will help them soften. Once you remove the cover the apples will still be too firm for the slices to separate. You don’t want to force them open. Baste the apples every 5 to 10 minutes to help the sugar and spices penetrate down through the slices and held cook the apples. Also as the apples cook caramelization will occur on the skin. 

hassleback apples on a white plate
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Baking tips and tricks

One of the cool things about this recipe is that you can make these ahead of time and either warm them up or finish them in the oven right before you are ready to serve them.

  • These apples reheat well. If you cook them all the way through then you only want to warm them. Heat the oven at 250 and place them in the oven when are you about to eat dinner and they will be ready in time for dessert.
  • If you want to partially cook them and then finish cooking them in time for dessert then once the apples have cooked for the first 20 minutes remove them from the oven and cool them all the way down. Once you are ready to cook cover the apples in the brown sugar mixture and bake for 40 minutes. The additional time is because the apples will be cold when you place them back in the oven.  
A hassleback apple with a scoop of ice cream
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Looking for other apple recipes?

hassleback apple in a white bowl
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Hasselback Apples with Caramel Sauce

Thinly sliced halved apples topped with a bourbon salted caramel sauce.
5 from 4 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 240 kcal


  • Mixing Bowl
  • 9 x 13 inch baking dish
  • Pastry brush


  • 4 apples sliced in half
  • ½ cup butter unsalted, melted
  • ½ cup brown sugar packed
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ¼ cup salted bourbon caramel sauce


  • Preheat the oven to 400°F, 200°C, or gas mark 6.
  • While the oven is heating, thinly slice the apples only cutting halfway down. Place them in the baking dish and brush with melted butter. Cover and bake for 20 minutes.
  • While the apples are baking, in a mixing bowl combine the brown sugar, remaining butter, salt, cinnamon, allspice, and nutmeg. Once the 20 minutes are up brush the apples with the brown sugar mixture and bake uncovered for another 25 minutes. Baste the apples in the sauce at least twice while baking.
  • Once the apples are cooked drizzle with the bourbon salted caramel sauce and serve. Tastes really good with a scoop of ice cream.


Serving: 1servingCalories: 240kcalCarbohydrates: 31gProtein: 0.5gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 37mgSodium: 71mgPotassium: 125mgFiber: 2gSugar: 27gVitamin A: 485IUVitamin C: 4mgCalcium: 25mgIron: 0.2mg
Nutrition Disclaimer*
Keyword Apple Pie, Apples, Caramel
Tried this recipe?Let us know how it was!
hassleback apples pinterest pin
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3 thoughts on “Hasselback Apples with Caramel Sauce”

  1. 5 stars
    First of all, this dessert dish looks absolutely delicious! Second, the uniqueness of this recipe is great and its creativity is just outstanding! Lastly, the presentation is making this dish enticing and tempting!

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