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Caramel Bloomin' Apples

A stunning and delicious baked apple dessert cut to bloom open, baked with brown sugar and cinnamon, and topped with melting vanilla ice cream and caramel.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 apples
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Apple Base
  • 4 large firm baking apples Honeycrisp or Granny Smith
  • 0.33 cup unsalted butter melted
  • 0.5 cup dark brown sugar packed
  • 1 tbsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 pinch salt
Toppings
  • 4 scoops vanilla bean ice cream
  • 0.5 cup caramel sauce

Equipment

  • Paring knife
  • Apple corer or melon baller
  • Baking dish
  • Mixing bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a rimmed baking dish.
  2. Slice off the top 1/4 inch of each apple to create a flat top. Use a melon baller to scoop out the core and seeds, being careful not to cut through the bottom.
  3. Place the apple flat-side down. Using a sharp paring knife, make concentric grid cuts 1/4 inch apart, stopping 1/2 inch from the base. Do not cut all the way through.
  4. Gently flip the apples over and slightly pry the segments apart to help them 'bloom'. Place in the baking dish.
  5. In a bowl, mix melted butter, brown sugar, cinnamon, nutmeg, and salt. Spoon this mixture generously over the apples, working it into the cuts.
  6. Bake for 30-45 minutes until the apples are tender and the segments have fanned out.
  7. Remove from oven, transfer to serving plates, and immediately top each warm apple with a scoop of vanilla ice cream and a heavy drizzle of caramel sauce.

Notes

To prevent cutting entirely through the apple, place two wooden chopsticks on either side of the apple while slicing to stop the knife blade at the perfect depth.