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A Savory Baked Apple Recipe with Fennel; Apple Hasselbacks
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If you grew up thinking apples were only meant for pie, donuts, or something sweet tucked into a lunchbox, this baked apple recipe is here to lovingly shake that belief. These savory apple hasselbacks from Casey Corn are proof that California apples can play just as well in the salty, herb-forward, dinner-party-worthy lane as they do in dessert.
This dish leans into contrast in the best possible way: crisp apples paired with aromatic fennel, rich cheese, crunchy nuts, and smoky bacon. It’s the kind of recipe that looks impressive on the plate but doesn’t feel fussy or overworked. Rustic, yes. Show-stopping, also yes.
And at the heart of it all? California apples—fresh, vibrant, and grown by farmers who know a thing or two about flavor.
Why California Apples Work So Well in Savory Dishes
California apples are often celebrated for their sweetness, but what makes them especially versatile is their balance. Varieties like Fuji, Gala, Granny Smith, and Cripps Pink bring structure, acidity, and texture to a recipe—qualities that shine when apples are roasted, baked, or paired with savory ingredients.
In this baked apple recipe, that balance matters. The apples soften as they cook, but they don’t collapse into mush. Instead, they hold their shape, creating tender layers that soak up buttery, herby flavors while still offering a little bite. That structure is exactly why CA GROWN apples are such a reliable choice for cooking.
California is the fifth-largest apple-producing state in the country, with growers caring for more than 14,000 acres of orchards. Those apples are harvested from July through October and available well into winter, making them a natural fit for fall entertaining, holiday menus, and cozy, savory recipes like this one.
The Hasselback Effect (Yes, It’s Worth It)
Hasselback-style slicing might look fancy, but it’s really just a clever way to create more surface area—and more surface area means more flavor. Each thin slice opens up space for seasonings, aromatics, and pairings to tuck themselves in.
When apples are prepared this way, something magical happens in the oven. Heat works its way between the slices, softening the fruit evenly and allowing everything layered alongside it to mingle. You get caramelized edges, tender centers, and a presentation that feels elevated without being intimidating.
It’s one of those techniques that quietly does a lot of work for you.
Apples + Fennel: An Underrated Power Couple
Apples and fennel are one of those pairings that isn’t at the forefront of most people’s minds—but once you’ve tried it, you can’t unsee how well it works. Fennel adds a subtle anise flavor and a gentle crunch, while apples provide sweetness and acidity. Together, they strike a balance that feels fresh and grounding.
As the apples bake, the fennel mellows and sweetens, losing any sharpness and becoming silky and aromatic. It slips neatly into the apple slices, infusing the entire dish with a savory note that keeps things from tipping too sweet.
A Layered Bite That Hits Every Note
What makes this baked apple recipe especially memorable is how many textures and flavors show up in a single bite. You get softness from the apples, richness from butter, a pop of freshness from herbs, crunch from nuts, and savory depth from cheese and bacon.
California walnuts add another layer of texture and a slightly earthy note that plays well with the natural sweetness of the apples. Blue cheese brings saltiness and creaminess, creating contrast and balance without overpowering the fruit. And those final herbaceous notes? They pull everything together, making the dish feel intentional rather than heavy.
It’s the kind of recipe that feels right on a holiday table but works just as well as a side dish for a relaxed dinner with friends.
The Apple Variety Matters
While this recipe works with several apple varieties, it shines with apples that retain their structure when baked. California Fuji apples are a standout here—they’re crisp, balanced, and sturdy enough to handle heat without falling apart. Gala apples are another great option, offering slightly more sweetness, while Honeycrisps offer extra crunch and juiciness.
California growers focus on four main retail varieties—Gala, Granny Smith, Fuji, and Cripps Pink. Each variety offers a different personality in the kitchen. That variety gives home cooks flexibility and confidence when choosing apples for savory recipes.
How to Serve These Savory Apple Hasselbacks
These apple hasselbacks are incredibly versatile. Serve them as a standout side dish alongside roasted meats, grilled vegetables, or a hearty salad. They also hold their own as a vegetarian-forward centerpiece when paired with crusty bread and a simple green salad.
Because they look so striking on the plate, they’re ideal for entertaining—especially during apple season when California apples are at their peak. Drizzle the pan juices over the top just before serving. Then, scatter a few extra herbs, and let the dish speak for itself.
A Fresh Take on a Familiar Fruit
This baked apple recipe is a reminder that apples don’t need to stay in their dessert lane. When you start with high-quality California apples, you open the door to savory, creative dishes that feel both comforting and unexpected.
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Apple Hasselbacks
Ingredients
- ¼ lb thick cut bacon
- ¼ cup unsalted butter
- 1 TBSP lemon juice
- 2 tsp kosher salt
- ½ tsp paprika
- ¼ tsp ground pepper
- 4 California Fuji apples
- 1 medium sized fennel room temperature
- ¼ cup California walnuts
- 2 ounces California blue cheese
- ½ tsp fresh thyme leaves picked
Instructions
- Preheat the oven to 375°F (190℃). Line a baking sheet with foil, and lay the bacon slices on top. Bake for about 22-25 minutes, until the bacon is nice and crispy, then transfer to a paper towel lined plate to cool. Once the bacon is cool, crumble and set aside in a bowl.
- Turn the oven up to 425°F (220℃). Remove the foil from the baking sheet and replace. Grease the baking sheet with butter or if you’re feeling extra bacon-y, the fat from cooking the bacon.
- Melt the butter in a small bowl, and whisk in the lemon juice, salt, paprika and pepper. Set aside until your apples are prepared.
- Slice the apples in half from stem to tail, then use a melon baller to remove the seeds and cut out the stem and the calyx (the bottom part where the blossom was). Try to leave as much apple flesh as possible to make the hasselbacking work better. Place the apple halves cut-side down as you work to prevent them from oxidizing too much.
- Working carefully, hasselback the apples. Place them on their flat side, then make slices about ¼ — ⅓ of an inch (3.5 – 3.3 cm) apart, working from the stem end to the tail end. Slice the apples almost all the way through, leaving about an 1/8 of an inch (2.5 cm) uncut at the bottom. Arrange them on their flat side on the baking sheet.
- Use a pastry brush to gently coat the tops of the apples with the butter mixture. You don’t need to get inside the cuts (and you won’t be able to!). Use about ⅓ of the butter mixture. Place the apples in the center of the oven and cook for 10 minutes to soften, then remove from the oven immediately and let cool.
- While the apples cook, remove any stems from the fennel, and slice off the base. Cut the fennel in half from stem to base, then carefully remove the core. Slice as thinly as possible, making enough fennel slices to fit in the cuts in the apples. Add the fennel slices to a bowl and toss with half of the remaining butter mixture. If your fennel is too cold, the butter will solidify, so have the fennel at room temperature.
- Gently wedge the fennel slices into each cut of the apple, then brush with the remaining butter mixture. Place back in the oven for another 15 minutes. After 15 minutes, the apples and fennel will be soft but al dente, so if you want them softer, cook for for another 5-10 minutes. While the apples are cooking, crumble the blue cheese into a small bowl and keep in the fridge.
- Remove from the oven, transfer to a serving plate, and pour the juices from the pan over the hasselbacks. Sprinkle the bacon and blue cheese over the top. Finish with the picked thyme leaves and serve!
Nutrition
Casey Corn was born and raised in Santa Monica, CA. Casey attended Connecticut College where she found that her love of food could be explored academically. She graduated in 2010 after focusing her studies on food anthropology and writing her thesis on olive oil. Since then, her love of traveling and food has taken her all over the world to live, learn and eat.
After working in kitchens in LA, Casey started her own culinary company, The Cornivore, and began working with Tastemade as a Tastemaker, starring in recipe videos and covering unique food experiences around the world for their social channels.
Now based in Atlanta, Georgia, Casey continues to work in development and consulting. You can also find her hosting Magnolia Network’s Recipe Lost & Found, streaming now on HBO Max.
More Delicious Hasselback Recipes to Try Next
Hasselback Potatoes with Herbs and Ripe Olives
Have you ever gone to a dinner party and the side dish steals the show? Yep—that’s exactly what this Hasselback Potatoes recipe will do. Thin slices, golden brown edges, buttery centers, and a citrus-herb olive topping that tastes as if it came from a five-star kitchen. This is the kind of dish that makes you pause mid-bite and say, “Wait, who made these?”
Hasselback Sweet Potato Skewers
Want to know how you can make the crispiest, most impressive-looking Hasselback sweet potato on the planet? The secrets to this new wave twist -Hasselback Sweet Potato Skewers – lies in a unique slicing method followed by soaking in water to remove any starch before cooking. Every bite is golden, crispy, and completely decadent!