Baked Bloomin' Apples
Baked Bloomin' Apples transform a whole apple into a stunning flower-shaped dessert with a gooey caramel center. The apple is sliced into petals, stuffed with soft caramels, topped with a cinnamon butter crumble, and baked until tender and bubbling. It looks like it took hours but comes together with basic pantry staples and about 20 minutes of hands-on work.
Equipment
- Sharp paring knife Essential for making the petal cuts
- Melon baller Or a small spoon, for coring
- Small mixing bowl
- Whisk Or fork
- 8 inch square ceramic baking dish
- Measuring cups and spoons
- Aluminum foil
- Pastry brush For the butter mixture
Ingredients
- 6 medium Honeycrisp or Granny Smith apples firm, crisp baking apples hold their shape best
- 12 soft caramel candies unwrapped, 2 per apple
- 6 tablespoons unsalted butter melted
- 1/2 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 3 teaspoons ground cinnamon
- 1/4 cup chopped pecans or walnuts
- Vanilla ice cream for serving
- Caramel sauce for drizzling
- Extra cinnamon for garnish
Instructions
- Preheat oven to 375°F (190°C) and lightly grease an 8 inch baking dish. Wash and dry apples, then slice off the top quarter to third of each apple to create a flat surface.
- Using a melon baller or small spoon, scoop out the core and seeds from each apple, digging down about three quarters of the way through without piercing the bottom. Widen the cavity to hold two caramel candies side by side.
- Make two deep circular cuts around the cored center about a quarter inch apart, then flip the apple over and make eight evenly spaced vertical cuts from the bottom up toward the center, stopping just before cutting all the way through.
- Arrange apples upright in the prepared baking dish and place 2 soft caramel candies into the hollowed out center of each apple, pressing them down gently.
- Whisk together melted butter and brown sugar until fully combined. Add flour and cinnamon, whisk until smooth, then stir in chopped pecans.
- Spoon the cinnamon butter mixture evenly over each apple, letting some drip into the petal cuts. Cover loosely with foil and bake at 375°F for 25 minutes, then remove foil and bake another 10 minutes until tender and caramelized.
- Let apples rest for 5 to 10 minutes, then gently press on the sides or use a fork to coax the petals open into a bloomed flower shape. Serve warm with vanilla ice cream, caramel sauce, and a dusting of cinnamon.
Notes
- Choose apples that are similar in size so they all finish baking at the same time.
- Stick to firm, crisp varieties like Honeycrisp, Granny Smith, or Braeburn. Softer apples like Red Delicious tend to turn mushy.
- Do not cut all the way through the bottom of the apple when making your petal cuts, or the caramel will leak out during baking. Keep about half an inch of intact apple at the base.
- If your caramel candies are very firm, microwave them for 5 to 10 seconds before placing them in the apples so they soften faster in the oven.
- Let the apples rest for a few minutes after baking. This makes the caramel center much easier to eat without burning your mouth.
- You can slice and core the apples a few hours ahead and store them in the refrigerator in water with a splash of lemon juice to prevent browning. Add the caramel and topping just before baking.
- Store leftover apples in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 30 to 45 seconds, or in a 350°F oven for about 10 minutes.
- Avoid freezing, since the apple texture turns watery and mushy once thawed.
- For a chocolate lover's version, swap the caramel candies for chocolate chips or mini peanut butter cups.
- For a maple pecan version, replace half the brown sugar with maple syrup and stir extra chopped pecans into the topping.
Nutrition
Serving: 1appleCalories: 320kcalCarbohydrates: 50gProtein: 2gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 45mgPotassium: 250mgFiber: 5gSugar: 38gVitamin A: 8IUVitamin C: 10mgCalcium: 4mgIron: 4mg
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