Dani Venn’s caramel hasselback apples with hazelnut crumble

Satisfy your sweet tooth with this seasonal dessert. These delicious caramel hasselback apples are roasted to perfection, then topped with a hazelnut crumble.



Note: + cooling time



  • 2 Royal Gala or Golden Delicious apples, cored, halved lengthways
  • 2 Pink Lady apples, cored, halved lengthways
  • 50g salted butter, chopped
  • 1/4 cup (55g) brown sugar
  • 1/2 tsp ground cinnamon
  • 4 whole star anise

Hazelnut crumble

  • 1 1/3 cups (200g) plain flour
  • 150g blanched hazelnuts, chopped
  • 1/2 cup (110g) brown sugar
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 100g salted butter, chilled, chopped



Preheat oven to 200°C. Line a baking tray with baking paper. Place 1 apple half, cut-side down, on a clean work surface. Place a chopstick along either side of the apple half. Use a small sharp knife to thinly slice apple down to the level of the chopsticks at 3mm intervals (this stops you from cutting all the way through). Repeat with remaining apple.


Melt butter in a small saucepan over low heat. Whisk in the sugar, cinnamon and 2 tbs water until combined.


Place the apple, flat-side down, in a baking dish with star anise. Pour over butter mixture. Bake, basting with butter mixture halfway through cooking, for 35-40 mins or until the apple is tender.


Meanwhile, to make the hazelnut crumble, place the flour, hazelnut, sugar, ginger and cinnamon in a large bowl. Add the butter and use your fingertips to rub butter into the flour mixture. Press the mixture together slightly. Place on lined tray. Bake for 20-25 mins or until golden. Set aside to cool slightly.


Divide apple among serving plates. Drizzle with remaining butter mixture. Sprinkle with hazelnut crumble.

Serve with dollop of double cream

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.