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  • Image of an apple, cut up and baked, tops with vanilla ice cream
  • Serves: 4

Opal® Hasselback Apples


  • 2 Opal Apples, cored and halved
  • 3 tablespoons unsalted butter, divided
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons cinnamon divided
  • 1/4 cup pecans, chopped
  • 1 tablespoon all purpose flour
  • 1/4 teaspoon salt
  • Juice of 1/2 lemon

For Serving

  • Vanilla Ice Cream
  • Butterscotch Sauce
  • Cinnamon


Preheat oven to 400F. Lightly spray a casserole dish with baking spray.

Place the apples cut-side down on a cutting board. Using a sharp knife and starting on the end, cut 1/4-inch slices all the way down the apple. Make sure not to cut all the way through the apple. Place the apple halves, cut sides down in the dish. Squeeze half of the lemon over each apple half. Melt 1 1/2 tablespoons butter in a small saucepan and stir in 1/2 teaspoon cinnamon. Brush the mixture evenly over each apple. Combine the remaining butter and cinnamon with the brown sugar, flour and salt. Using your fingertips, work the butter into the dry ingredients until it resembles crumbs. Stir in the pecans and top each apple with the mixture. Bake the apple for 20-25 minutes until tender. Cool slightly before serving with ice cream, butterscotch sauce and a sprinkle of cinnamon.

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