Time: 1 hour 10 min.
Complexity: easily
Servings: 6

Hasselback apples are an easy way to make a unique, healthy, and luxurious dessert. The apples are accordion-sliced ​​and baked with fig slices inserted into the slits, topped with a delicious streusel. To make these, use only firm, sweet-and-tart apples that won't fall apart when baked with the filling, such as Honeycrisp or Pink Lady. Serve the finished apples with a scoop of vanilla ice cream, drizzled with honey syrup and pomegranate seeds. The dessert is filled with the wonderful aromas of vanilla, cinnamon, and fruit with a hint of citrus.

Ingredients:

• 3 tbsp unsalted butter, room temperature, plus extra for pan
• 3 large, firm apples (such as Honeycrisp, Pink Lady, or Gala)
• 1/4 cup brown sugar
• 2 tbsp. flour
• 1/4 tsp finely grated lemon zest
• A pinch of salt
• 4 fresh figs, trimmed and thinly sliced ​​lengthwise
• 1/4 cup honey
• Half a vanilla bean, split in half lengthwise
• 1 cinnamon stick
• 2 tbsp. l. pomegranate seeds
• Vanilla ice cream, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

butter, apples, brown sugar, premium flour, lemon zest, figs, honey, vanilla pod, cinnamon, pomegranate, vanilla ice cream

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Preparation:

Step 1
• Preheat oven to 425°F (220°C). Grease a 2- to 3-quart (2- to 3-liter) baking dish. Slice the apples in half lengthwise, core them, and place them flat side down. Using a sharp knife, make slits in each apple half, about 0.5 cm apart; do not cut all the way through. Place the apples flat side down in the prepared baking dish.
Step 2
• Place 2 tablespoons each of butter and brown sugar in a bowl and mash with a fork; spread the mixture over the tops of the apples. Cover with foil and bake until set, 20-25 minutes. Meanwhile, in a bowl, whisk together the remaining 2 tablespoons of brown sugar with the flour, lemon zest, salt, and the remaining 1 tablespoon of butter until a crumbly mixture forms.
Step 3
• Open the apples and carefully insert the fig slices into the slits; sprinkle with the flour mixture. Bake, uncovered, until the filling is golden brown and the apples are tender, another 20-25 minutes.
Step 4
• In a small saucepan over medium-low heat, combine the honey with the vanilla bean, cinnamon stick, and 2 tablespoons of water. Stirring occasionally, bring to a simmer and cook until the honey is fragrant, about 5 minutes. Remove from heat, remove the cinnamon stick and vanilla bean, and stir in the pomegranate seeds. Divide the apples among bowls and serve with ice cream and honey-pomegranate syrup.

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