Badass Hasselback Apples

So at this point we've all heard of hasslelback potatoes right? Like it's not a new thing to cut lots of slivers into a potato then bake it with cheese melted in and all sorts of wonderful shit. But what about hassleback apples? The worlds most amazing dessert comprising of an apple with little slivers full of cinnamon and spices and topped with ice cream? Well, let's right that injustice shall we?  Although lots of these recipes are gluten free already, the hassleback apples I most admired - and for the record, I don't even like apples in real life (not doused as a dessert in cinnamon and butter) - had a glutenous crispy pie-like topping to finish them off which didn't think too much about it until I was about ten minutes from eating time when I just needed to figure my life out. 

Thank god I'm a genius and remembered the gluten free bisquick mix we have for pancakes, which I used as a flour substitute and worked PERFECTLY. Now you too can experience the decadence of a semi-healthy (depending on your ice cream serving on top)dessert with minimal work and lots of flavor. On to it!

Serves: 6

Total Time: 40 minutes


  • 4 apples - pick firm apples that can withstand your cutting and baking; I went with honeycrisp
  • 1/3 cup brown sugar 
  • 1 tablespoon cinnamon
  • 2 tablespoons butter, melted on low in microwave
  • Pinch salt
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1/4 cup gluten free flour, or gluten free Bisquick pancake mix 
  • 1 tablespoon cold butter, diced into tiny pieces
  • 4 tablespoons white sugar


  1. Preheat oven to 400°. Wash, peel, cut apples in half and core. For non-apple-corer-owners (me), a small spoon should do the trick, then use a knife to carefully remove anything else in there without going in too deep.
  2. Here's the hardest part: with apples cut-side down, slice into the apple as close as you can to the center without actually reaching it, so your apple will end up with lots of deep slices that can be filled with your buttery-sugary mixture. The trick here is really to go slowly with a good knife, but I think even the best of us will make a few mistakes. Your cuts should also not all go straight down - on the sides of the Apple, try to cut with your knife at the angle of the table, until you reach the middle and your knife is directly over (if I'm confusing you, I've found this excellent video on Tasty that should be more helpful).
  3. Melt butter on low heat for 40 seconds or so in the microwave, then stir in brown sugar, cinnamon, salt nutmeg and vanilla extract. While you have your butter out, you may want to cut the butter for that topping now then put it in the freezer to chill for optimal effect.
  4. Place apples on parchment paper or aluminum foil on top of a cookie sheet, sliced side up. Use a pastry brush or spoon to coat your apples, although I strongly believe you should really go all in and open the apples with your hands like fans to get some of the mix inside the apple slices. Bake for 20 minutes.
  5. While apples are baking, mix together gluten free flour, white sugar, then add in the cold chopped butter. When 20 minutes is up, turn oven up to 425°, add topping to each apple, and return to oven for 15 more minutes. Top with ice cream, and save leftovers (if you know what leftovers are) for up to 3 days in a sealed container in the fridge.