Hasselback Apples with Figs

Total Time:
1 hr 20 min
30 min
50 min

6 servings

  • 3 tablespoons unsalted butter, at room temperature, plus more for the dish
  • 3 large firm apples (such as Honeycrisp, Pink Lady or Gala)
  • 1/4 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon finely grated lemon zest
  • Pinch of salt
  • 4 fresh figs, stemmed and thinly sliced lengthwise
  • 1/4 cup honey
  • 1/2 vanilla bean, split lengthwise
  • 1 cinnamon stick
  • 2 tablespoons pomegranate seeds
  • Vanilla ice cream, for serving
  • Preheat the oven to 400 degrees F. Butter a 2- to 3-quart baking dish. Halve the apples; cut out the core and place flat-side down. Using a sharp knife, make slits in each apple half about 1/4 inch apart; do not cut through to the bottom. Place the apples flat-side down in the prepared baking dish.

  • Combine 2 tablespoons each butter and brown sugar in a bowl and mash together with a fork; spread the mixture over the tops of the apples. Cover with foil and bake until just tender, 20 to 25 minutes. Meanwhile, combine the remaining 2 tablespoons brown sugar with the flour, lemon zest, salt and the remaining 1 tablespoon butter in a bowl until clumpy.

  • Uncover the apples and carefully insert the fig slices into the slits in the apples; sprinkle with the flour mixture. Bake, uncovered, until the topping is golden brown and the apples are tender, 20 to 25 more minutes.

  • Combine the honey with the vanilla bean, cinnamon stick and 2 tablespoons water in a small skillet over medium-low heat. Bring to a simmer, stirring occasionally, and cook until the honey is infused, about 5 minutes. Remove from the heat; discard the cinnamon stick and vanilla bean and stir in the pomegranate seeds. Transfer the apples to plates and serve with ice cream and the pomegranate syrup.

  • Photograph by Con Poulos

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