These Hasselback Apples are like individual servings of apple pie. Each slice of apple is tender and juicy and coated in a crumbly cinnamon, nutmeg and coconut mixture. These baked apples are an impressive dish to serve to guests, can be prepared a few days in advance and leftovers are fantastic warmed and enjoyed as an easy dessert or decadent breakfast. These Hasselback Apples are Paleo, Vegan, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal. 





  • These aren’t your average baked apples, each tender slice of apple is coated in a cinnamon and honey sauce and then filled with a coconut mix. They are incredibly tasty!
  • These baked apples look fancy but are actually incredibly easy to make
  • You can prepare them a day or two in advance making them the perfect dessert to bring to thanksgiving, Christmas or a dinner party. 
  • Leftovers are fantastic reheated up to 3 days later, so make extra!
  • These Hasselback Baked Apples are Paleo, Vegan, Grain Free, Gluten Free and Dairy Free too!




Hasselback is a cooking technique that involves making a series of evenly spaced, thin cuts along the surface of a food item, such as potatoes, apples, or even fish. These cuts are typically made nearly all the way through the item, leaving the bottom intact to hold everything together. The technique originated in Sweden and is named after the restaurant where it was first introduced, the Hasselbacken restaurant in Stockholm.The primary purpose of the Hasselback technique is to create a visually appealing presentation while also allowing flavors and seasonings to penetrate the food more effectively. When the food cooks, the cuts open up like an accordion, creating a fan-like appearance and providing more surface area for toppings or seasonings to be added.




While these hasselback apples are delicious on their own, I love topping them with a big scoop of ice cream or coconut whipped (or whipped cream!). If you have never tried making coconut whipped cream, I highly recommend it, just be sure to refrigerate a can of coconut cream or coconut milk overnight to ensure the whip is firm once made. I also like adding a pinch of cinnamon to the whip a warm flavour and it pairs wonderfully with the spiced hasselback apples. 




These Hasselback Apples require pantry staples that you likely already have in your cupboard including:

  • Shredded Coconut: be sure to use unsweetened shredded coconut which is much lower in sugar than sweetened. You can find unsweetened shredded coconut in the baking aisle at most grocery stores. Shredded coconut is a great source of fibre and is high in healthy fats. 
  • Cinnamon: Cinnamon is one of my favourite spices that I love adding to everything from my coffee to ice cream. It is rich in antioxidants and possesses anti-inflammatory properties, supporting heart health and reducing chronic disease risks. Its ability to enhance insulin sensitivity aids blood sugar regulation, benefiting diabetes management. 
  • Nutmeg
  • Coconut Oil: coconut oil is a great substitute for butter that you will find in most Paleo and Dairy Free recipes. I recommend using a refined coconut oil which has a more neutral flavour and smell compared with unrefined or virgin coconut oil. 
  • Almond Flour: If you are not on a grain free diet, almond flour can be substituted for oat flour, all purpose flour or whole wheat flour.
  • Honey: honey can be substituted for maple syrup to make this dish vegan
  • Apples: The most important part of the recipe! Look for large sized apples that have a firm texture (see below for further details regarding the best type of apples to use). 





Cutting something “hasselback” may seem difficult but it’s actually much simpler than it appears. Start by peeling the apples and slicing them in half, then cut a V into the apple halves to remove the core. Place each half face down on a cutting board. Using a sharp knife, make a series of thin cuts across the apple, about three-quarters of the way down, ensuring that the cuts are close together but don’t completely go through to the other side.




For baking Hasselback apples, it’s important to choose an apple variety that can hold its shape well during baking and offer a balance of sweetness and tartness to complement the added flavors. Here are some apple varieties that are well-suited for making Hasselback apples:

  • Red Delicious: The Red Delicious apple variety, known for its sweet flavor and vibrant red skin, can work wonderfully for Hasselback apples. Its tender yet firm flesh holds up well during baking, and its natural sweetness pairs nicely with the filling and spices.
  • Honeycrisp: With its crisp texture and a good balance of sweet and tart flavors, Honeycrisp apples can also be a great choice for Hasselback apples. The sweetness of the Honeycrisp complements the fillings and toppings, and its texture remains satisfying after baking.
  • Braeburn: Braeburn apples have a sweet-tart flavor and a firm texture, both of which can enhance the taste and structure of Hasselback apples when baked.




Absolutely! You can prepare the apples ahead of time and store them in the refrigerator until you’re ready to bake. After slicing and brushing the apples with the coconut oil, honey, and cinnamon mixture, cover the baking dish with plastic wrap or aluminum foil and refrigerate. When you’re ready to serve, simply pop them in the preheated oven. Alternatively you could go one step further and bake the apples and store them in the fridge for up to 3 days in advance. Before serving simply pop them in an oven at 350 degrees Fahrenheit until warmed through. 




Leftover hasselback apples are absolutely delicious and taste just as good one or two days later. You can reheat them in the oven or microwave and they are delicious enjoyed for a quick dessert or decadent breakfast. 



While Hasselback Apples are best enjoyed fresh out of the oven, they can be frozen if needed. However, keep in mind that freezing might alter their texture slightly. To freeze, wrap the cooled apples tightly in plastic wrap or aluminum foil, and place them in an airtight container. When you’re ready to indulge, allow them to thaw in the refrigerator before reheating them in the oven at a lower temperature to prevent overcooking.



Here are a few more apple recipes that you might enjoy:


If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Hasselback Baked Apples

Every Last Bite
These Hasselback Apples are like individual servings of apple pie. Each slice of apple is tender and juicy and coated in a crumbly cinnamon, nutmeg and coconut mixture. These baked apples are an impressive dish to serve to guests, can be prepared a few days in advance and leftovers are fantastic warmed and enjoyed as an easy dessert or decadent breakfast.
4.60 from 5 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Diets Dairy Free, Gluten Free, Grain Free, Paleo, Refined Sugar Free, Specific Carbohydrate Diet Legal, Vegan
Servings 4


  • 2 large apples (Red Delicious, Honeycrisp or Braeburn)
  • 2 tbsp melted coconut oil
  • 1 tbsp cinnamon
  • 1 1/2 tbsp honey (or maple syrup)


  • 3 tbsp unsweetened shredded coconut
  • 3/4 tsp cinnamon
  • 1 tbsp honey (or maple syrup)
  • 1/4 tsp nutmeg
  • 3 tbsp coconut oil
  • 1 1/2 tbsp almond flour
  • pinch salt


  • 1/4 cup toasted pecans chopped
  • Coconut Whipped cream or Ice Cream


  • Preheat the oven to 400 degrees Fahrenheit
  • Peel the apples, core and slice in half. Place the apples face down on a cutting board and cut 3/4 of the way through the apple, continue making slices across the rest of the apple. Repeat with the other 3 halves.
  • Combine the melted coconut oil, cinnamon and honey in a bowl. Place the sliced apples face down in a baking dish and liberally brush with the coconut oil, honey and cinnamon mixture. Cover the baking dish with tinfoil and bake in the over for 25-30 minutes or until the apples become tender.Remove from the oven and allow the apples to slightly cool.
  • In a bowl combine the ingredients for the filling. Add 1-2 spoonfuls of the apple juice from the bottom of the pan to thin out the mixture.
  • Using a fork, carefully place a small amount of the coconut mixture into each of the slits. Once the apples have been stuffed, return the baking dish to the oven and bake for 10 more minutes.
  • To serve top the baked apples with a dollop of coconut whipped cream or a scoop or ice cream and chopped pecans
Tried this recipe?Leave a comment below and let us know how it was!