This Bloomin' Baked Caramel Apples recipe is the perfect fall dessert! They're quick and easy to make and deliciously sweet!
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Have you guys seem Bloomin' Onions? I can't tell you for sure where they started, but the first place I've heard had them was Outback Steakhouse. I'm all for Bloomin' Onions, because yum! I mean, what's not to love? Crispy, fried onion-y goodness with a tasty dipping sauce. Yes, please!
So when I was deciding what apple recipes I wanted to blog this year, I kept coming back to baked apples. And apples crisp. And baked apples stuffed with apple crisp (yaaaaasssss!). But I have certain qualms about baked apples. Nothing major, just one little thing. I don't love having to cut my desserts the way I do when I eat a steak.
This obviously isn't a huge problem. I certainly wouldn't turn down a baked apple over my own laziness. But the fact remains. So when I was recently reminded the Bloomin' Onions exist the answer to my not-wanting-to-cut-a-baked-apple dilemma was clear: make a Bloomin' Baked Caramel Apple.
Since I have a surplus of apples hanging out in my kitchen at all times in the fall, I grabbed an apple and a knife and got to work. The cutting was slightly labor intensive, but really not terrible. I added a few pantry basics to give it a little bit of apple crisp-style filling and drizzled with some leftover prepared caramel sauce and I had myself a tasty little dessert!
So I made them and took some photos and I was pretty excited. And because I was being a little backwards, I did some research after I made and photographed as opposed to before. I'm not sure why, I think I got so excited that I just went with it.
When I eventually did a little research (specifically to see how people were cutting their Bloomin' Apples) I found that other people were cutting the tops off their apples before cutting the "blooms." I'm not sure why I didn't think to do that from the beginning but once I tested it out with that, it was much easier to cut (duh!).
I love that this recipe is easy to make for one single apple or for a crowd. I've written the recipe for 4 people, but you can find the measurements for a single apple in the notes. This is such a pretty and festive fall dessert with that "wow" factor that will impress your guests (when I finished photographing them, my mom and mother-in-law were waiting like vultures!).
I used Granny Smith Apples because I love how the tartness plays so well with the sweet caramel but if you have a different apple preference, then go for it (Cortland, Galas and 20 oz. varieties tend to bake up beautifully). One big, important tip: don't scrimp on the caramel- it makes this dish!
I also love these great fall recipes:
BLOOMIN’ BAKED CARAMEL APPLES
- 4 good size Granny Smith apples or the apples of your choice
- 4 Tbsp. of rolled oats
- 4 Tbsp. of granulated sugar
- ½ tsp. of cinnamon
- ¼ tsp. of salt
- 1 cup of apple cider
- Prepared caramel sauce
- Take your apples and cut off the tops.
- Cut around the core (but not all the way to the bottom because you want it to be closed so the filling doesn't come out). Scoop out most of the core.
- From there, you'll use your knife to cut 2-3 circles in the perimeter around the hole where the core was, making sure you don't cut all the way through to the bottom. It should look to have a bullseye effect.
- Turn the apple over to the top is face-down. Placing the tip of your knife about a centimeter or so from the center of the bottom of the apple and cut down to the top of the apple. Do this all the way around the outside of the apple. Place them top-side-up into a deep baking pan.
- In a separate bowl, mix your oats, sugar, cinnamon and salt. Divide the mixture between the four apples and stuff it into the middle of each apple where the core used to be.
- Pour your apples cider over the apples so that it covers the booth of your pan.
- Bake for 45-55 minutes. Remove from the oven and drizzle with caramel sauce. Enjoy!
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