Hasselback Fall Fruit Platter with baked apples and pears with homemade maple granola. A perfect seasonal autumn fruit pickable platter. If you’re not familiar with the culinary term “Hasselback”, it means to thinly slice a vegetable or fruit about 75% of the way to keep its full form but also expose thin slices of its interior. It’s a culinary technique most commonly used for preparing potatoes but also can be used for other vegetables and fruit.
Autumn Apple and Pear Hasselback Fruit Platter [Vegan, Gluten-Free]
Calories
240
Serves
4
Cooking Time
30
Ingredients You Need for Autumn Apple and Pear Hasselback Fruit Platter [Vegan, Gluten-Free]
- 3 apples
- 3 pears
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1 tablespoon brown sugar
- 1 cup gluten-free granola
How to Prepare Autumn Apple and Pear Hasselback Fruit Platter [Vegan, Gluten-Free]
- Heat oven to 350°F.
- Cut apples in pears in half and “Hasselback” by creating thin slices on fruit halves. Be careful not to slice all the way through, cut about 60% of the way through (fruit will soften when baking as well so don’t cut too close to all the way through).
- Place apples and pear halves in a baking dish or cast-iron skillet, top with maple syrup, cinnamon, and brown sugar, and cover with aluminum foil. Bake until soft throughout, about 20 minutes.
- After fruit is done baking, place on platter or wax paper and top with granola and more maple syrup, if desired. Enjoy!
Notes
Ideas for Serving: - Leftovers will be a great addition to an oatmeal or yogurt bowl, and can even be added to smoothies for a fun fall flavor! - Do you know what would take this platter next level? A scoop of vanilla bean ice cream. Seriously, just do it. - Leftovers & Storage: Fruit can be stored for up to five days in refrigerator and reheated when ready to serve.
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Nutritional Information
Per Serving: Calories: 240 | Carbs: 57 g | Fat: 0 g | Protein: 4 g | Sodium: 4 mg | Sugar: 37 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.
About The Author
Kristina Todini
See My RecipesKristina Todini, RDN, is a registered dietitian nutritionist and author of the sustainable nutrition blog Fork in the Road. When she’s not exploring and eating her way across the world, she’s whipping up plant-forward vegan and vegetarian recipes in her tiny San Francisco kitchen. Kristina’s favorite recipes are those that are both good for you and good for the planet. Follow her adventures exploring the world, one plate at a time.
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