Autumn has arrived, and few desserts feel more seasonal or comforting than a warm baked apple. I love cooking with what’s in season, and these Hasselback apples are a delicious, wholesome treat. They combine tender baked apples with a crunchy, spiced oat-pecan topping and a cool dollop of Vanilla Skyr for the perfect balance of flavors and textures. The spice blend of cinnamon, cardamom, and a hint of cayenne gives the dish a surprising depth and warmth.
This recipe was developed using Icelandic Provisions Vanilla Skyr, a cultured dairy product with a thick, creamy texture and a clean flavor that complements baked fruit beautifully. Skyr is an Icelandic staple with a long history; the heirloom cultures used in Icelandic Provisions give it a distinctive tang and rich mouthfeel. Vanilla Skyr works wonderfully as a topping for desserts, as a base for dips and dressings, or stirred into baked goods.
Hasselback is a simple technique that elevates ordinary ingredients. Originating with potatoes in Sweden, it involves making thin, evenly spaced slices that stop just short of cutting through the fruit or vegetable. When baked, the slices fan slightly and crisp at the edges while remaining tender inside. Once you try the Hasselback method on apples, potatoes, or squash, you’ll find it’s an easy trick that adds a professional look and texture to many dishes.
If you’re unfamiliar with Skyr (pronounced “skier”), it’s a cultured dairy product similar to strained yogurt but thicker and high in protein. Icelandic Provisions Skyr is made using original Icelandic cultures, which help define its flavor and texture. Because these cultures have been preserved and passed down for generations, the product retains a uniquely smooth, tangy character that complements baked fruit like apples very well.
I’m proud to use Icelandic Provisions because they produce a clean, protein-rich product made with non-GMO ingredients. In this recipe, Vanilla Skyr adds creaminess and a subtle sweetness that pairs perfectly with the warm spices and nutty oat topping.
Easy tip for perfect Hasselback apples: Use two ordinary disposable chopsticks as guides. Place an apple cut side down on a cutting board, set a chopstick on each side, and slice at 1/8″ intervals. The chopsticks stop the knife so your cuts stay shallow and the apple remains intact. This method makes even, consistent slices every time.
Cardamom Hasselback Apples with Vanilla Skyr
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Author: nocrumbsleft
Prep Time: 25 min
Cook Time: 35 min
Total Time: 1 hr
Yield: 4 servings
Description
This is the perfect autumn dessert: warm, fragrant Hasselback apples finished with creamy Vanilla Skyr.
Ingredients
- 4 large Braeburn apples (or your favorite variety)
- 5 Tbsp coconut oil (plus a little more for the baking pan)
- 1/4 cup old-fashioned rolled oats
- 1/4 cup coconut sugar
- 4 Tbsp chopped pecans
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp cayenne pepper (optional, for a hint of heat)
- 1/4 tsp kosher salt
- 2 containers Icelandic Provisions Vanilla Skyr (for serving)
Instructions
Preheat the oven to 400°F (200°C). Peel, core, and halve the apples. Place each apple half cut side down on a cutting board and make thin slices about 1/8″ apart, taking care not to cut through the apple. Lightly oil a baking dish with coconut oil and arrange the apple halves, cut side up, in the dish.
In a small saucepan over medium heat, warm the coconut oil. Stir in the coconut sugar until it begins to dissolve, then add the oats, chopped pecans, salt, cinnamon, cardamom, and cayenne. Stir until the mixture is combined and slightly toasted, then spoon it evenly into the slices and over the tops of the apples.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake uncovered for an additional 10–15 minutes, until the apples are tender and the topping is golden. Allow the apples to cool for about 5 minutes, then serve warm topped with a generous spoonful of Vanilla Skyr.
Notes
If you’re short on time, skip the Hasselback cuts: arrange apple halves cut side up, sprinkle the topping over them, and bake as directed.
You can substitute 4 Tbsp butter for the coconut oil or use regular cane sugar in place of coconut sugar if you prefer.