Maple Granola Stuffed Hasselback Baked Apples, an impressive (and so simple!) baked and sliced apple recipe stuffed with a DIY maple and pumpkin granola stuffing. A perfect fall treat!
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💚 Why I Love This Recipe
There’s just something magical about these Hasselback Baked Apples—they’re soft, spiced, and perfectly caramelized, with layers of sweet, tender slices topped with a crunchy maple granola. It’s an easy yet impressive dessert that’s naturally plant-based, gluten-free, and packed with cozy fall flavors. Plus, the orange zest at the end? Total game-changer!
🍎 Ingredients
- Cooking apples: Braeburn, Fuji, Granny Smith, or Pink Lady are perfect—they hold their shape and develop deep flavor.
- Rolled oats: Used to make a rustic, lightly textured granola topping.
- Pumpkin seeds: Chopped for a bit of nutty crunch.
- Brown sugar + maple syrup: A classic combo for sweetness and caramelization.
- Spices: Cinnamon and nutmeg bring all the warm fall vibes.
- Orange zest: The secret ingredient that gives the apples a bright, citrusy finish.
- Recommended tools: A large roasting pan, aluminum foil, a sharp knife, wooden skewers or chopsticks, a food processor or blender.
🥣 How to make (step-by-step photos)
1️⃣ Step One: Preheat oven and prep apples
Preheat your oven to 400°F (200°C) and grease your roasting pan. Prep the apples by slicing them in half and coring them. The fun part? Use wooden skewers or chopsticks on either side of the apple halves, then slice thinly to create that beautiful hasselback effect without cutting through.
2️⃣ Step Two: Bake apples
Place the apples cut side down in your prepared pan, cover with foil, and bake for 20 minutes. This softens the apples and creates a base for the granola topping.
3️⃣ Step Three: Make maple granola stuffing
While the apples bake, make the granola. Pulse oats in a blender or food processor for a finer texture. Then mix the oats with chopped pumpkin seeds, brown sugar, cinnamon, nutmeg, and maple syrup until fully combined. The mixture should be sticky and fragrant.
4️⃣ Step Four: Stuff and bake apples
Take the apples out of the oven, remove the foil, and carefully spoon the granola mixture into the hasselback slices and over the top of each apple. Bake uncovered for another 5-7 minutes until the granola turns golden and crispy.
5️⃣ Step Five: Serve and garnish
Once baked, transfer the apples to a serving dish and sprinkle with fresh orange zest for a citrusy pop of flavor. Serve warm and enjoy the layers of fall goodness!
❓ Recipe questions + quick tips
What are the best apples for baking?
Braeburn, Fuji, Granny Smith, and Pink Lady are my top picks. They hold their shape and have the perfect balance of tart and sweet.
Can I make this ahead of time?
Yes! You can bake the apples up to two days ahead, but I recommend baking them fresh for the best texture. The granola stuffing can be prepped up to a day in advance.
💡 Ideas for serving
- With a dollop of coconut whipped cream or vegan vanilla ice cream.
- Drizzled with extra maple syrup for extra sweetness.
- Sprinkled with toasted nuts or seeds for more crunch.
- Served alongside a warm cup of chai or spiced cider.
🧊 How to store and reheat
- Refrigerator storage: Store baked apples in an airtight container for up to 4 days.
- Freezer storage: Freeze in a freezer-friendly bag or container for up to 2 weeks.
- Reheating: Thaw frozen apples in the fridge overnight, then reheat in the oven at 350°F (175°C) for 10 minutes until warmed through.
Maple Granola Stuffed Hasselback Baked Apples
Ingredients
- 1 spray cooking spray
- 3 large cooking apples*
- ⅓ cup rolled oats
- ¼ cup pumpkin seeds, chopped
- ¼ cup brown sugar
- ¼ cup maple syrup
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 ½ teaspoons orange zest
Instructions
- Preheat oven: Preheat to 400°F (about 200°C). Spray a large roasting pan with a neutral oil and set aside.1 spray cooking spray
- Prep apples: Cut apples in half, then cut out the core (but leaves the halves intact). Then place the apples cut side down on a cutting board and place a wooden skewer or chopstick on each side of the apple half (see step-by-step photos above). Then, using a sharp knife, cut the apples hasselback-style into very thin slices (about 1/4-inch), making sure to stop when the knife hits the skewer so you don’t slice it all the way through.3 large cooking apples*
- Bake apples: Place all apples cut side down inside the roasting pan. Cover with a lid or with foil and bake 20 minutes.
- Make maple granola stuffing: Add rolled oats to a small blender or food processor and pulse to chop into smaller pieces. Then add blended rolled oats to a large mixing bowl with the pumpkin seeds, brown sugar, maple syrup, cinnamon, and nutmeg. Mix until the granola mixture is completely wet, then set aside.1/3 cup rolled oats, 1/4 cup pumpkin seeds, 1/4 cup brown sugar, 1/4 cup maple syrup, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg
- Stuff and bake apples: Remove the apples from the oven and uncover the roasting pan. Spoon the maple granola stuffing mixture between the apple slices and on top of the apples. Then add the uncovered pan back to the oven and bake another 5-7 minutes more, or until the granola topping begins to crisp.
- To serve: Carefully remove apples from the pan to a serving dish. Sprinkle with orange zest, and enjoy!1 1/2 teaspoons orange zest
Equipment
- 1 baking dish
- 1 aluminum foil or lid
- 1 knife
- 1 food processor or blender
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