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Baked with warm cinnamon spices and topped with a delicious and crunchy oatmeal streusel.

Hasselback Cinnamon Apples


  • 2 Honeycrisp apples, peeled, cored, and halved

  • 3 tablespoon melted coconut oil, divided

  • 3 tablespoon coconut sugar, divided

  • 1 teaspoon ground cinnamon, divided

  • 1 tablespoon buckwheat flour

  • 1 1/2 tablespoon old fashioned oats

  • 1/8 teaspoon kosher salt


  1. Heat the oven to 400°F.

  2. Combine 1 tablespoon. coconut oil with 1 tablespoon coconut sugar and 1/2 teaspoon cinnamon. Set aside.

  3. Place the apples core-side down on a cutting board. Cut slices into the apple, 1/4-inch apart, stopping just before you cut through the bottom.

  4. Use a pastry brush to spread the coconut oil, coconut sugar, and cinnamon mixture over top of the apples and into the slices.

  5. Place the apples in the baking dish, flat-side down. Cover with tin foil, and bake for 20 minutes.

  6. Combine the remaining coconut oil, remaining coconut sugar, remaining cinnamon, buckwheat flour, oats, and salt in a small bowl.

  7. Top the apples with the cinnamon sugar and oat mixture. Use a fork to carefully spread the streusel over top of the apples. Work the topping between the slices as well.

  8. Increase the oven temperature to 425°F.

  9. Place the apples back in the oven and bake, uncovered, for 15 minutes.

Hasselback Cinnamon Apples




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