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. Post is sponsored by Socialstars.
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 apples which were developed right here at the University of Minnesota!Last week, I bought theseapples in the Walmart produce department.They had a huge variety of apples with great prices! Walmart produce isfresh, farmer picked with a 100% money back guarantee.
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.
Heatbutter 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 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 willstick 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 immediatelyhad 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!
Bloomin’ Baked Apples Recipe
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.
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.
For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.
Fuji. Fuji apples super sweet and crunchy, making them an ideal snacking apple. But they're also fantastic in baked dishes! Fujis are firm enough to hold their shape during the cooking process, and their sweet flavor deepens to become extra rich.
Honeycrisp. One of the sweetest apples around, this Midwestern favorite is good for anything—including baking. It boasts a distinctive juicy crispness and is firm enough that it won't cook down much. It complements just about any other apple variety to make a stellar pie.
If you have a sweet tooth, you're going to want to head over to the other end of the scale where you'll find the Fuji, Honeycrisp, Ambrosia™, Gala, Golden Delicious, and Red Delicious apples. These sweeter apples contain more natural sugars and can hide any tart flavors even if they are more acidic!
With a crisp, juicy texture, Honeycrisps are lovely eaten out of hand, but they also bake up wonderfully. As the name implies, these apples are sweet with a hint of honey, but they are still mild enough to play well in any baked good.
If a recipe calls for one cup of peeled and chopped apples, for example, the size of your dice and fineness of your cuts will affect how you convert from pounds. Generally speaking, one pound of roughly chopped apples yields four cups.
If the recipe calls for 6 cups of sliced apples, you'll likely need about 8 medium-sized apples, or about 2 pounds of medium-sized apples. Now go fill your home with the scents of the season and bake the day away.
Why Are Pink Lady® Apples Good for Baking? Pink Lady® apples make such great baked apples because of the natural sweetness you get in every apple. The juicy fizz you get from Pink Lady® apples is intensified when baked, giving you delicious results every time.
The best apples for applesauce are whatever apples you have on hand and need to use up. However, if you have a choice, we recommend using a combination of sweet and tangy varieties for the best flavor. Popular sweet varieties include Honeycrisp and Fuji, while popular tangy varieties include Granny Smith and Braeburn.
The apple varieties that stand up best to freezing are Jonagold, Golden Delicious, Cortland and Empire. You'll want hardy apples with a strong, snappy texture.
Firm and very tart, this variety is the go-to for many when it comes to pie because it keeps its shape extremely well. But it isn't exactly known for its flavor, so Granny Smiths are best used in conjunction with sweeter and/or more flavorful apples.
The exact ratio is up to you. If you prioritize a more puckery pie, use mostly Granny Smiths and toss in a Honeycrisp and a Jonagold. If you like your apples to slump and soften, use mostly Golden Delicious with a Braeburn thrown in.
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