Nothing says cozy like warm fruit, melting ice cream, and a dessert that looks like it came from a restaurant — meet the Baked Bloomin’ Apples Recipe. This elegant, show-stopping dessert transforms ordinary apples into a fanned, flower-like treat: you hollow and score the fruit, stuff it with gooey caramel or a crunchy oat filling, baste it with a brown-sugar butter glaze, and bake it until the petals open and the sauce is glossy. It’s an easy way to make a memorable finish to any meal.
Why bloomin’ apples?
A bloomin’ apple is a baked apple scored so the top opens like a flower, exposing pockets for caramel, crumble, or spiced butter. The technique increases surface area for caramelization and gives a dramatic presentation with minimal fuss — perfect for holiday dinner guests or a cozy weeknight treat. For a compact technique guide and quick recipe, see this Bloomin’ Apples recipe from Yes! Apples and Food52’s version, which shows the classic use of caramel squares.
For a close take on stuffed baked apples and alternate fillings (nutty cinnamon-sugar stuffing, oat crumble, and plating ideas), check Lauren Allen’s Easy Baked Apples post at Tastes Better From Scratch — it’s a great source of inspiration for variations you can link to directly in your second paragraph.
Recipe Card — Baked Bloomin Apples Recipe
Ingredients
- 4 large firm apples (see notes — Honeycrisp, Granny Smith, Pink Lady recommended).
- 8 soft caramel squares (2 per apple) or ¾ cup thick caramel sauce
- 4 tbsp unsalted butter, melted
- 2 tbsp packed brown sugar
- 1 tbsp granulated sugar
- 1 tsp ground cinnamon
- Pinch of fine sea salt
- ¼ cup water or unsweetened apple juice (to collect pan sauce)
- Optional: ¼ cup chopped pecans or walnuts, vanilla ice cream, flaky salt, powdered sugar for dusting
Tools & mise-en-place
- Sharp paring knife (for clean petals)
- Melon baller or small spoon (to core)
- Pastry brush (for basting)
- 8×8-inch baking dish or rimmed baking sheet
- Foil (optional, for tenting)
- Toothpicks (only if reassembling during troubleshooting)
Technique: how to cut the bloom (step-by-step)
Cutting the bloom is satisfying and simple once you know the rhythm. Follow these steps for even petals that hold together while baking:
- Trim a thin slice from the top of the apple to create a flat lid and expose the core. Keep that lid — you can use it for presentation or discard.
- Use a melon baller or small spoon to scoop out the core and seeds, creating a small cavity. Stop before you reach the bottom so the apple base stays intact.
- Make shallow vertical cuts from the top centered on the core toward the base — make 8 evenly spaced cuts (like slicing a pie) but stop about ½″ (1–1.5 cm) from the bottom so the apple holds its shape. The cuts should create 8 petals that are still joined at the base.
- Gently press the petals outward to open the bloom. Don’t force them too far — they should remain attached at the bottom like the spokes of a wheel.
Assembly & baking — detailed steps (do this in order)
1) Make the brown-butter basting mix
- Whisk together the melted butter, brown sugar, granulated sugar, cinnamon, and a pinch of salt until combined. This mix will baste the apples and create a sticky, caramelizing glaze.
2) Stuff each apple
- Place each apple in the baking dish and tuck 2 caramel squares into the cored center (or spoon in ~3 tbsp caramel sauce). If you like little pockets of goo, push small pieces of caramel gently between a couple of petals as well — they’ll melt into pockets of molten caramel during the bake.
3) Brush & add liquid
- Brush the sugary butter mixture over the top and into the petals, then pour the water or apple juice into the bottom of the pan to capture drippings and make a pan sauce.
4) Bake
- Bake at 375°F (190°C) for 25–35 minutes. The apples are done when the petals are open and a skewer slides into the core with slight resistance — the apple should be tender but hold its shape. If the petals are browning too fast, tent loosely with foil for the first 15 minutes and remove the foil for the last 10 minutes to finish caramelizing.
5) Finish & serve
- Spoon the pan sauce over the apples, add a scoop of vanilla ice cream (optional), a sprinkle of toasted pecans, and a little flaky salt for contrast. Serve warm so the caramel is fluid and dramatic.
Variations & flavor ideas
- Classic Caramel Bloom — the version above: caramel squares, brown-butter baste, vanilla ice cream.
- Nutty Oat Crumble — mix oats + brown sugar + melted butter + chopped pecans and press into the cored center before baking for a warm, crunchy finish. Tastes Better From Scratch
- Citrus Spiced — add 1 tsp orange zest to the basting mix and swap apple juice for orange juice for a bright finish.
- Boozy Caramel — after baking, stir a tablespoon of bourbon into the warm pan sauce (don’t cook alcohol out — keep it as a finishing flourish).
- Vegan Date Caramel — replace butter with coconut oil and caramels with a thick date-based caramel or nut butter for a dairy-free treat.
- Slow Cooker Bloomin’ — place apples in a slow cooker, spoon caramel in the centers, and cook on high 2 hrs or low 4 hrs for hands-off tenderness (reduce added liquid to avoid sogginess).
Troubleshooting (common issues & fixes)
- Petals fell apart / apple split — likely cut too deep. If this happens, tuck slices back together and secure with a toothpick just long enough to bake; use a small ramekin or nest apples in foil to support them.
- Apple not tender after time is up — oven temperatures vary. Tent with foil and continue baking 8–12 minutes; retest with a skewer.
- Edges burning — reduce oven temp by 25°F and increase time, or cover loosely for first 10–20 minutes.
- Caramel didn’t melt — use soft caramel squares (not hard candy) or pre-warm the caramels briefly in the microwave (5–8 seconds) so they become pliable before tucking them in.
Make-ahead, storage & reheating
- Assemble ahead: you can cut and core apples and assemble them in the baking dish, covered, in the fridge for up to 8–12 hours before baking. Bring to room temperature and brush with fresh basting mix before baking.
- Leftovers: Store cooled apples in an airtight container in the fridge up to 3 days. Reheat in a 325°F oven for 8–12 minutes until warmed through; microwave reheating works in a pinch (45–90 seconds), but the oven preserves texture better.
- Freezing: not recommended for filled apples — freezing breaks cell walls and makes the texture mealy. Freeze the pan sauce or caramel separately if you want to keep components.
Frequently Asked Questions
Q: What apples are best for Baked Bloomin’ Apples?
A: Use firm, crisp varieties that hold shape in the oven — Honeycrisp, Granny Smith, Pink Lady, SweeTango, and EverCrisp are excellent choices because they combine structure with balanced sweetness.
Q: At what temperature and for how long should I bake them?
A: Bake at 375°F (190°C) for roughly 25–35 minutes for large apples; reduce to 350°F and increase time slightly for very large apples or darker pans. Oven variation means you should test with a skewer.
Q: Can I use caramel sauce instead of caramel squares?
A: Yes — spoon thick caramel into the core before baking or drizzle after baking. Caramel squares are convenient because they melt into little pockets while the apple bakes.
Q: Can I make these in a slow cooker or air fryer?
A: Slow cooker: yes — cook on high ~2 hours or low ~4 hours (reduce liquid). Air fryer: smaller apples can be air-fried at 350°F for 12–18 minutes, depending on size — watch closely.
Q: How do I keep the petals from breaking when I cut them?
A: Stop your vertical cuts about ½″ from the base; make controlled, shallow slices and use a melon baller to remove the core rather than sawing through the base. Chill very ripe apples slightly to make slicing easier.
Conclusion
That’s it — a simple, show-stopping dessert that’s as fun to make as it is to serve. These Baked Bloomin’ Apples deliver gooey caramel, crisp petal edges, and cosy fall flavor with very little fuss. Whether you stick to the classic caramel-filled version or try one of the variations (nutty oat crumble, citrus-spiced, or a vegan date-caramel), this recipe is built to impress guests and feel effortless in the kitchen.
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Baked Bloomin’ Apples Recipe
- Total Time: PT00H45M
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Baked Bloomin’ Apples recipe is a show-stopping dessert that combines tender, caramelized apples with buttery cinnamon sugar and a sweet drizzle of caramel sauce. Each apple “blooms” beautifully in the oven, making it as gorgeous as it is delicious — the perfect fall treat!
Ingredients
- 4 large firm apples (see notes — Honeycrisp, Granny Smith, Pink Lady recommended).
- 8 soft caramel squares (2 per apple) or ¾ cup thick caramel sauce
- 4 tbsp unsalted butter, melted
- 2 tbsp packed brown sugar
- 1 tbsp granulated sugar
- 1 tsp ground cinnamon
- Pinch of fine sea salt
- ¼ cup water or unsweetened apple juice (to collect pan sauce)
- Optional: ¼ cup chopped pecans or walnuts, vanilla ice cream, flaky salt, powdered sugar for dusting
Instructions
- Preheat oven to 375°F (190°C). Line a baking dish with parchment paper.
- Prepare apples – Slice off the top ¼ inch of each apple and remove the core without cutting through the bottom. Make vertical cuts down the apple, then rotate and slice again to create a “bloomin’” pattern — careful not to cut all the way through.
- Mix topping – In a small bowl, combine melted butter, brown sugar, cinnamon, vanilla, and nutmeg.
- Coat apples – Place apples in the prepared dish and brush the mixture generously over each one, making sure it seeps into the cuts.
- Bake – Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 5–10 minutes, until apples are tender and caramelized.
- Serve – Drizzle with caramel sauce and top with ice cream or whipped cream if desired.
- Prep Time: PT00H15M (15 minutes)
- Cook Time: PT00H30M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 baked apple
- Calories: 240kcal
- Sugar: 30g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg