Skip to main content

Improv Cooking Challenge: Apple Hasselbacks with Crispy Oat Crumble

It's time for September's Improv Cooking Challenge hosted by Lesa of Edesia's Notebook. I don't know where the weeks are going.

The idea of this challenge: we are assigned two ingredients and are tasked to create a recipe with those two things. August's assigned ingredients: apples and oats.

I've long been enamoured with the flair of a hasselback potato. Then I began to see photos of other things hasselbacked such as carrots, beets, and even apples. I decided to give an apple a try. By the way, the hasselback presentation was created at the Hasselbacken Hotel in Stockholm, Sweden in the mid 18th century. It quickly became their signature dish.

I had just gotten some lovely apples at the farmers' market and had some homemade oat granola. I used both to create this relatively quick mid-week dessert.


  • 2 large firm organic apples, peeled, cored, and halved vertically
  • 4 t maple syrup, divided
  • 1 C oat granola (here's one of my granola recipes)
  • 3/4 C organic whipping cream
  • 1/2 t pumpkin pie spice
  • 1 t organic granulated sugar

Preheat oven to 400°F.

The key to getting the slices to flare is to not cut all the way through. I accomplished this by wedging wooded chopsticks on either side of the apple. They work as a guide; you cut to them, but no further.

Place your sliced apples, flat-side down, in a baking dish. Cover the apples with foil.

Bake at 400° for 20 minutes. Remove foil. Spoon granola over the top and gently press the oat mixture into the crack of the apple. Drizzle with maple syrup. Return to the oven and bake for an additional 10 minutes or until apples are tender. Remove dish from oven; cool 10 minutes. While the apples cool, whip the whipping cream with pumpkin pie spice and sugar. Serve apples with a dollop of whipped cream on the top.


  1. mmmmmmmmmm -- such a simple, yet gorgeous dessert! & I so SO love that it can be gluten free. Gotta pin!

  2. What a great idea! Looks amazing. Thanks so much for sharing, Camilla!

  3. I love the look of hasselbacks but I've still never tried it. It looks delicious in apple form!


Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce