Bloomin’ Baked Apples taste like apple pie with an ooey, gooey caramel center! This is an easy dessert recipe for fall and it’s made with Honeycrisp apples.
Every year we wait for the fall and apple season to come around! Growing up, we had an apple tree in our backyard. I remember my grandmother coming over to help my mom freeze apples. We had an apple peeler/corer that was a big help. My mom froze the apples for pie filling.
All winter long we would have delicious, homemade apple desserts. This year, we are already enjoying the apple season. I used some of our apples to make these delicious Bloomin’ Baked Apples. This was my first time making baked apples and I am so excited not only about how tasty they were but also about how easy they were to make.
Our favorite apples are Honeycrisp apples which were developed right here at the University of Minnesota!
How To Cut The Apples
To get the blooming apple look, you need to cut the apples. Slice off the top 1/4 to 1/3 of the apples. Scoop out the core with a melon baller or a stainless steel measuring spoon.
Then, use a thin paring knife to make two deep, circular cuts around the center of the apple. Next, turn the apple over and make narrow cuts all the way around the apple. Flip it back over and you can see all of the cuts.
How To Make
Place the apples in a small oven-safe dish and put two chewy caramels in the center of each apple.
Heat butter and brown sugar in the microwave for 30 seconds, stir and continue heating for an additional 30 seconds. Remove from the microwave and stir in flour and cinnamon. Divide the mixture over the top of the two sliced apples.
Bake at 375˚F for 25-30 minutes. Remove from the oven and use a large spoon to move the apples into bowls. The outside layer of apple pieces will spread out and the middle will stick together due to the ooey, gooey caramel center!
**Update…I made myself another bloomin’ baked apple last night and I had to cook it for 45 minutes. I would suggest that you check your apples after 25 minutes and then continue cooking them until they are tender. The cook time will depend on the size and firmness of the apples.**
Top with a scoop of ice cream, drizzle with caramel sauce and sprinkle with cinnamon. The ice cream will cause the caramel in the center to harden, so eat it quickly or put the ice cream scoop on the side. After taking the pictures, I immediately had to try these Bloomin’ Baked Apples.
Zack asked me what it tasted like because he could tell I was thoroughly enjoying it. I explained that it tastes like apple pie. He asked me if I meant for it to taste like apple pie and luckily that is just what I was going for! I’ve made these Bloomin’ Baked Apples three times now and they were delicious each time. My daughter and her friend loved them!
More Bloomin’ Recipes
Bloomin' Baked Apples Recipe
Video
Ingredients
- 2 Honeycrisp apples or other crisp apples
- 2 tablespoon butter
- 3 tablespoon brown sugar packed
- 1 tablespoon flour
- 1 teaspoon cinnamon
- 4 caramels
- Optional toppings: vanilla ice cream, caramel sauce, and cinnamon
Instructions
- Preheat the oven to 375 degrees.
- To get the blooming apple look, you need to cut the apples. Slice off the top 1/4 to 1/3 of the apples. Scoop out the core with a melon baller or stainless steel measuring spoon.
- Use a thin paring knife to make two, deep circular cuts around the center of the apple. Next, turn the apple over and make narrow cuts all the way around the apple. Flip it back over and you can see all of the cuts.
- Place the apples in an oven safe dish and put two caramels into the center of each apple.
- Heat butter and brown sugar in the microwave for 30 second, stir and continue heating for an additional 30 seconds. Remove from the microwave and stir in flour and cinnamon. Divide the mixture over the top of the two sliced apples.
- Bake at 375 for 25-30 minutes. (Check apples after 25 minutes and continue cooking until tender. Some apples can take 45 min to 1 hour to soften.)
- Remove from the oven and use a large spoon to move the apples into bowls.
- Top with a scoop of ice cream, drizzle with caramel and sprinkle with cinnamon. The ice cream will cause the caramel in the center to harden so eat quickly or put the ice cream scoop on the side.
Marla says
We made these today.Omg,sooo amazingly great! Thanx for sharing.
Tonia says
Fantastic! I’m so happy to hear that! Thanks Marla!
Julie says
If I wanted to make these gluten free, should I leave out the flour, try gluten free flour, or substitute corn starch?
Nancy says
My boys don’t like apple skin. Will these hold together if I peel the apple first?
Tonia says
I have not tried that, but I think the peel helps hold the “bloom” in place. But your boys probably wouldn’t care about the blooming part and would be more interested in the delicious dessert! Thanks Nancy!
Tonia says
Yes, I would try using gluten free flour.
ann says
Made these tonight for dessert – in the oven as we ate our meal. A thumbs up! My apples were still crunchy…were yours?
Tonia says
I’m happy to hear that you tried them. Ours certainly weren’t mushy, but more like the apples in apple pie. Thanks Ann! ~Tonia
Susan says
I love this idea! I’ve used caramels in lots of other recipes before, and sometimes substitute Rolo’s or Milk Duds for the caramels to kick it up a notch and add a bit of chocolate to the final product, and now I’m wondering if these would be good that way. I always love those caramel apples that are drizzled with both chocolate and caramel. I’m seeing a taste-test in my future, with half made your original way and half made with Rolo’s! You are a very creative cook!
Tonia says
Thank you Susan! My favorite way to eat caramel apples is when they are coated with mini M&M’s so I completely understand that line of thinking!
Shirley says
I can’t wait to make these
Cathy Smith says
Oh my good gravy, what kind of sweet torture is this? Ok if I try real hard I can justify this for a diabetic, ummmmm it’s fruit! my doctor is ok with the fat but the carbs is an issue, I know carbless candy!!! THIS IS what that’s for dinner tonite!! Bless you child for making the saying an apple a day keeps the doctor away!!
Tonia says
You are wonderful Cathy! How about using a sugar alternative, or cutting back on the sugar in the recipe to keep your doc happy? Enjoy! ~Tonia
Susan says
Cathy, try Splenda brown sugar and just skip the caramels. One of the other comments said they made them without the caramel and they were still fabulous! I, too, am diabetic, but will gladly give up all my other carbs for the day to be able to eat one of these!
Cathy Smith says
I MADE “EM!! Yeeehaw they were licious. My daughter tho, bless her heart, got honeycrisp apples the size of small cantaloupes. They took 3 caramels each. I really made only one change on just 1 of them, mine. I added a tsp of oats (heart healthy =) ya know). They took an hour but oh my good gravy were they good. Oh I did make my son in law’s Bourbon Caramel sauce to drizzle over the top. Believe me they were over the top. He said how can a baked apple taste so decadent? Well ya know there had to be something to that apple thing, or why would Satan tempt Eve with on, and I would bet it was filled with caramel, and topped with a completely evil combination or brown sugar, butter and cinnamon. Thank ya Tonia and my family thanks ya, oh and my sweet Boston Terriers thank you also cause I made one for them.
Tonia says
Woohoo! You are a hoot! I would love to get a cup of coffee with you so we could chat and eat decadent food together! I love that you made one for you Boston Terriers too!
G says
I’d like to serve these at an evening event. Can they be baked the day before or is it best to be served warm?
Tonia says
Hello,
I would recommend serving them warm right after baking. Since they are so easy to make, try making a couple tonight and then see how are they are tomorrow. The caramels will harden as it cools so maybe if it does work, add caramel sauce to the center of the apples before serving rather than using caramel during baking. Best of luck!
~Tonia
MARY says
One way to get around all the ‘unwrapped’ or ‘wrapped’ caramel controversy is to use caramel ice cream topping. Seriously, this will alleviate the caramel hardening and you could make these ahead and just reheat.
J-Lynn says
Amen, Mary. Perfect advice!
Tonia says
Thanks for the suggestion Mary! That would be delicious!
Darryne says
These look amazing! Just want to say kudos to you for not responding to the negative nancy, or too much time on her hands Tina, but I’m not as sweet as you. Hey Tina, if all your time wasn’t spent putting other people down and putting yourself on your organic, homemade, GMO free pedestal N you would have time to chain yourself to the front doors are Monsanto, and really do some good. You are what is wrong with society, spend less time tooting your own horn and more time, doing something nice, like maybe, saying thanks for the idea. No one really cares how great you think you are. It is a recipe blog, and a good one at that, get over yourself. I totally understand if my comment has to be removed, but please let it stay long enough for her to see it. Might be her only wake up call.
Christy says
Thanks for saying what I was thinking.
Dottie says
I was so happy when I read your post, I was just getting ready to post something to that effect. Thanks for saying what the rest of us wanted to say
Dakota says
Do you know the nutrition facts for these? Like the carb count? My daughter has Type 1 diabetes so I have to calculate the carbs for everything she eats. Thanks.
-Dakota
Tonia says
Hi Dakota,
If you make it exactly as listed, with medium size honeycrisp apples (2-3/4″ dia), the nutrition facts, according to MyFitnessPal, for ONE bloomin apple would be:
Calories: 341
Carbs: 56
Fat: 13
Protein: 2
Sodium: 136
Sugar: 45
I am not a nutrition expert, so I would suggest doing your own calculations. I have a niece with Type 1 so I know how important know the numbers are! Enjoy!
~Tonia
Kim says
Thank you for posting the nutrition facts!!! My son also has type 1 and would love this for a special treat… Just gotta know the carb count
Tonia says
You are very welcome! Enjoy! ~Tonia
Marla says
Thanks! My daughter is type 1 and I appreciate the info!!
Meagan says
Omit the caramels and sub half the sugar for a well tolerated zero cal sweetner and they will still tatse amazing, that is how I made them.
Tonia says
Thanks for the suggestions Meagan! I’m happy to hear you enjoyed them!
Asuhoru says
Gonna try this at the firehouse. Im sure theyll love it! Man Im glad I came across this.
Aloha!
Tonia says
Aloha Asuhoru! You are going to make them happy with just the smell of them baking! Enjoy!
sally says
Hi Tonia,
Saw the blooming apple today on Pinterest and I made them this evening. They turned out great. I didn’t have caramels in the house so I simply omitted them and filled the center with more of the brown sugar and butter. In addition, I used a homemade version of pumpkin pie spice. The whole concept of “blooming” the apple is superb! Next time I will be sure to add the caramels! Thanks for sharing.
Sally
Tonia says
Hi Sally,
Wonderful! I’m so glad they turned out for you and I’m happy to know that they taste great even without the caramels. Thank you for stopping back to let me know.
~Tonia
Joyce says
Do you leave the “blossom” at the lower part of apple throughout the baking time? At any time do you remove it or is that up to the person eating the Apple Blossom “Pie” to do?
Tonia says
Hi Joyce,
This was my first time making baked apples! I looked at lots of different baked apple recipes and I noticed that they do leave the bottom intact. It helps to keep the juices and spices inside the apple. Plus, for this recipe, keeping the bottom intact holds the apple together. Happy Baking!
~Tonia
Tammy says
I saw these a couple days ago on Pinterest and had to make them. They are so cute! I took them out at 25 minutes, but one was much harder than the other, so I put it back in for five minutes. It came out perfect! I don’t think you necessarily need two caramels, but either way this is a keeper. Thank you!
Shannon says
Is it the same bake time if you were to do six apples, rather than 2?
Tonia says
Hi Shannon,
I would suggest trying the same baking time for 6 apples. Check the apples to see if they are tender enough and bake a few minutes longer if necessary. Happy Baking!
~Tonia
Cheryl says
This is really good – thanks so much for the recipe ! Not sure that we get these apples in South Africa but sure that it will taste equally good with other types.
Tonia says
Thanks Cheryl! Yes, I think they would be delicious with other apples too!
Joanne says
Ok yes thanks. I thought they looked like pascalls. Will be trying this out for sure!
Joanne says
Hi, i’m in Australia and was just wondering what type of caramels you use? Are they lolly caramels or like fudge caramel?
Tonia says
Hi Joanne! They are soft, chewy caramels, almost like the homemade ones. The brand I used is Kraft like the ones you can find here: http://www.kraftbrands.com/caramels/products/default.aspx Maybe they are like your Pascall Columbines?
Teresa Young says
Whoa! These look amazing!
Tonia says
Thanks so much Teresa!
Liz Thompson says
I bet it would also be delicious with condensed milk on top of the apples, instead of caramel and brown sugar. I gotta try this… Yummy!!!!
Max Dogg says
Sneaky ad for Wal-Mart.
Tina says
Thanks. I was thinking the same. Nice looking recipe beyond the fake caramels and the questionable apples. You can always do what I plan to do which is purchase all natural caramels, make my own all natural caramel sauce, use my own homemade ice cream and get my apples locally from an organic farm that I know is also GMO and pesticide free.
lolhippies says
please tell me this is satirical. xD
Kellye says
Yes, please tell us that you were trying to be “funny”, Tina. Really unnecessary. :/
angela says
Hi Tina,
While I can appreciate your wanting to eat and live healthier, before you go attacking everything about everyone else please put these things in your mind:
1) Do you wear all natural, breathable cotton? Well, all of your cotton clothing items comes from cotton seed that has been genetically modified in order to increase growing production, decrease growing time, and increase the plants’ ability to fight pests.
2) Are you a soy fanatic? While extremely healthy, soybeans for food production such as tofu are also genetically modified to increase those plants’ ability to fight off destructive pests and to increase the yield.
3) Do you use (even organic) corn oil and corn syrup? All corn seed for corn grown to use with these items has been, guess what?, genetically modified for increased production to meet consumer demand. And even your organic red meat may come from cows that ate corn in their feed that came from these same plants
Other readers, please be aware that there are, per the USDA, (3) three categories of “organic”, each being a little less chemically altered. Even the most organic category allows for the use of items such as Miracle-Gro. Buying locally of course has been proven to be healthier than ordering from across the globe. Living a healthy lifestyle will not make you more so for putting those down who may not do the same.
Kris Mc. says
Amen, well said! Always be kind, and if you can’t say anything nice, best to zip it until you can! =D
nancy hugick says
Amen Angela!!! All the hipe about organic kills me.i for one don’t trust it.unless you have your own garden.i for one don’t care for bugs in an on my food., an real organic foods have bad spots etc.your right about all the other organic things.My mother is almost 100.an yes for yrs had here own garden but for yrs.when she couldn’t ate food from the store.everything in moderation.enjoy your life!! Apple sounds great…cant wait to try.
Sternberg says
Buy local has never been proven to be healthier. That is pure urban legend. Every plant and every animal mankind has ever used for food or fiber, or any other purpose has been genetically modified over the years.
It is nice to have your own garden and fruit trees, but not 1% of us could raise enough for our own subsistence.