Golden Hasselback Apple

Apples are such a fun fruit to use when making a dessert or a breakfast treat. It’s sweet but not overpowering and goes really well with more nutty toned foods. Making apple crumble can take a while, especially for the filling to cook and soften on the stove.  So I decided to try a more exciting way to achieve the same flavours and textures in only a little amount of time.

You will only need a few ingredients for this recipe and is a great dish to make for a family Sunday breakfast in the garden. The weather and sun means Spring is finally here and it’s getting warmer so a dollop of creamy chilled coconut yoghurt completes this meal!







1 apple (per person)

1 cup rolled oats

1/4 cup whole almonds

3 tbsp date syrup/maple Syrup

1 tbsp cinnamon

2 tbsp coconut oil, melted

1 scoop coconut yogurt



Preheat the oven to 200C. Cut the apple in half and remove the core from the centre. Cut the apples 3/4 of the way down in slithers throughout both sides.

Add 1/2 tbsp of coconut oil to the tops of both halves of the apple and pop in to the oven for 10 mins.

Mix the almonds, oats, remaining coconut oil and date syrup. Take the apples out of the oven and cover them with mixture you made.


Put back into the oven for 10-15 minutes.

Serve with yoghurt and berries if you fancy!

Sarah's Cookery

3 thoughts on “Golden Hasselback Apple

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