Bourbon Cinnamon Vanilla Brown Butter Hasselback Apples

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Bourbon Cinnamon Vanilla Brown Butter Hasselback Apples

Juicy, crisp Pink Lady apples are sliced and smothered in a rich brown butter sugar sauce laced with cinnamon, vanilla, a touch of bourbon and topped with a caramel like streusel. It’s the perfect autumn dessert.

These Hasselback apples are a easy yet stunning dessert to serve after dinner. Prep apples and topping and pop them in the oven right before dinner is over for a warming delicious dessert during the fall.

These Hasselback apples are a easy yet stunning dessert to serve after dinner. Prep apples and topping and pop them in the oven right before dinner is over for a warming delicious dessert during the fall.

Bourbon Cinnamon Vanilla Brown Butter Hasselback Apples

Serving: 4 people

Ingredients:

Buckwheat Almond Topping

  • 1 tablespoon oats

  • 2 teaspoons almond meal

  • 1 teaspoon buckwheat flour

  • 2 teaspoons all purpose flour

  • 2 tablespoons brown sugar

  • 2 tablespoons cold butter, cubed

  • 1/4 teaspoon vanilla

  • pinch of salt

Brown Butter Cinnamon Sauce & Hasselback Apples

  • 2 tablespoons butter

  • 1 tablespoon maple syrup

  • 1 tablespoon brown sugar

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon vanilla bean paste

  • Few drops of bourbon

  • Pinch of salt

Hasselback Apples

  • 2 Pink Lady apples (any crisp apple will work well)

  • 1/2 a lemon

Method:

Make Buckwheat Almond Topping

  1. Combine oats, almond meal, buckwheat flour, all purpose flour and brown sugar in a mini food processor. Pulse until oats become fine and the mixture is well combined.

  2. Pour mixture to a bowl and add cold cubed butter, vanilla extract and a pinch of salt. Using fingers or a fork combine the mixture.

  3. Place mixture in freezer until ready to use.

Make Brown Butter Cinnamon Sauce

  1. Place a small pot on a stove and melt butter until it becomes a warm golden color and a nutty aroma appears. Pull pot off the heat and set aside to cool.

  2. Once butter has cooled a bit add maple syrup, brown sugar, cinnamon, vanilla bean paste, bourbon and salt.

Cut your apples & prep baking tin.

  1. Wash and peel your apples and then slice them in half.

  2. Using a melon baller, scoop out the core of each apple.

  3. Put apple halves in a bowl and squeeze a generous amount of lemon juice so they don’t brown and get a little bit of tang from the lemon.

  4. Get a small baking dish, just big enough to hold your apples, and line it with parchment so it creates an overhang. Set aside.

  5. Place the halved apple cut side down and line a pair of chopsticks or skewers parallel against the apple. This helps prevent you from cutting too deep into the apple. Cut horizontal 1/4 inch slices into the apples without fully cutting through. You want the slices of apple to be connected.

  6. Place cut apple into prepared baking dish and repeat process for remaining apple halves.

Prepare & Bake Apples

  1. Preheat oven to 400 degrees.

  2. Using a fork and a pastry brush, brush the brown butter cinnamon sauce in between each of the apple layers carefully. Use the fork to help open up the layers and let the sauce seep in. Divide sauce evenly between the four apples.

  3. Place apples into the oven and bake for about 15 minutes.

  4. Once 15 minutes is up pull the apples out of the oven and increase the oven temperature to 425 degrees.

  5. Pull the topping out of the freezer and crumble the mixture evenly over the apples. Place the apples back into the oven and let them bake for another 10 minutes or until topping is just golden.

  6. Once all baked, pull the apples out and serve with the sauce and a scoop of vanilla gelato and enjoy!