Apples, caramel squares, cinnamon, butter, brown sugar, and ice cream come together in this warm, melty Bloomin’ Apples recipe.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I wasn’t planning to make anything fancy. Actually, I wasn’t planning to make anything at all. It was one of those rainy Saturdays where all I wanted was to wear socks with holes and binge old Gilmore Girls episodes for no real reason. But then my kid asked, “Is it a dessert day?” And, honestly, I didn’t have it in me to say no.
The fridge was mostly sadness. No pie crust. No eggs. Just… apples. Lots of them. I’d overbought them during a “let’s eat healthy” phase that lasted roughly 48 hours. But as I stood there — holding a Honeycrisp like it was going to give me answers — I remembered a dessert I saw once at a state fair. Some sort of bloomin’ onion but sweet. Weird memory, right? But it hit me: What if I made apples bloom instead of fry?
So I winged it. Sliced up those apples, stuffed them with leftover caramel squares from Halloween (that I should’ve thrown out months ago), and brushed them with a butter-cinnamon-sugar situation that was definitely made with love… and probably too much sugar. I baked them, said a quick prayer to the dessert gods, and hoped they’d be edible.
They were more than edible. They were a warm hug in dessert form. And now? This Bloomin’ Apples recipe is my go-to for whenever life feels like it needs a little cinnamon therapy.
Why You’ll Love This Bloomin’ Apples Recipe?
Look, it’s not reinventing the wheel — but it does feel like discovering a wheel filled with caramel. These apples are warm, tender, and practically melt into the ice cream. They’re just the right balance of simple and showy. Kinda like the dessert version of sweatpants that look like real pants. You get me?
What I love most is how low-maintenance it is. No crust. No mixer. No weird techniques that require precision or, you know, brainpower. Just you, a knife, and a mission to turn apples into edible art. Plus, the way they bloom in the oven? There’s something weirdly joyful about it. It’s cozy. It’s nostalgic. It’s messy in the best way. Honestly, it feels like fall, even if it’s 86° and humid outside.
Ingredient Notes:
This recipe doesn’t ask for much. Which, frankly, I appreciate. It’s like a recipe that meets you where you are — emotionally and grocery-wise.
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Apples – Go for firm ones. Honeycrisp, Granny Smith, Fuji… the kind that won’t collapse into hot applesauce after 20 minutes in the oven. I’ve tried it with Gala once. It… did not go great.
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Caramel squares – You know the ones. Chewy, a little too hard when cold, but absolute gold when melted. Bonus points if you forgot they were in the back of the pantry.
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Butter – Melted. Because slicing cold butter into anything sounds like a task for future you, and we’re living in the now.
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Brown sugar + white sugar – They bring that sweet balance. The brown sugar gives this warm, almost molasses-y thing that just feels like a hug.
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Cinnamon – Don’t even think about skipping it. Cinnamon is the scent of “I’m trying,” even if you’re not.
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Vanilla ice cream – Breyers Natural, if we’re naming names. But honestly, whatever’s in the freezer. (Even if it’s that half-melted pint from your breakup last month.)
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Caramel sauce – Totally optional, unless you’re me. Then it’s essential.
How To Make Bloomin’ Apples?
Alright, friend. This might look complicated, but I promise — it’s more slicing than science. You’ve got this.
Step 1: Preheat the oven and prep your dish
Set your oven to 375°F. Spray a medium baking dish with cooking spray. You could butter it too, but I was feeling lazy and went with the spray. Still worked. No shame in shortcuts.
Step 2: Make the glaze
Mix the melted butter with the sugars and cinnamon. It should smell like the holidays in a bowl. If it doesn’t? Add a pinch more cinnamon. Trust your nose.
Step 3: Prep the apples (yes, you’re about to make them bloom)
Cut the top off each apple — like a little hat. Then, scoop out the core with a melon baller or a small spoon. You’re not going for perfection here. Just enough to make room for two caramel squares. Then make two circular cuts inside the apple flesh — think rings. Finally, flip the apple upside-down and carefully make thin slices across the top, stopping before you hit the base. Sounds fiddly, but honestly? Kinda meditative.
Step 4: Stuff ‘em and butter ‘em up
Place the apples upright in your baking dish. Tuck two caramel squares into each core. Then, brush the butter mixture over the whole apple — get into those slices. This is the part where you show them love.
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Step 5: Bake and wait
Pop ‘em in the oven. About 30 minutes should do it. You’ll know they’re ready when they’ve softened just enough and the edges start to open up like little caramel flowers. And your kitchen? It’ll smell like nostalgia.
Step 6: Serve warm with ice cream and sauce
Spoon the apples onto a plate (gently — they’re delicate now), top with a scoop of ice cream, and drizzle caramel sauce with reckless abandon. Then grab a spoon. Or a fork. Or just lean in.
Storage Options:
Alright, if by some miracle you didn’t inhale all four apples — wrap the leftovers up and pop them in the fridge. They’ll keep for about 2 days. When you reheat them, skip the microwave unless you’re into mush. Oven or air fryer works better. 300°F for about 10 minutes does the trick.
And yes, you’ll need fresh ice cream. Because melted, reheated ice cream is just… sadness in dairy form.
Variations and Substitutions:
The beauty of this recipe? You can mess with it. And sometimes those “oops” versions are even better. Here’s how you can riff on it:
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Try a different apple – Fuji and Pink Lady are sweeter, Granny Smith brings the tart. Honestly, go with whatever makes your heart (and teeth) happy.
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Swap the filling – Out of caramels? Try a chocolate square. Or mini marshmallows. Or peanut butter. I once used a leftover truffle and… wow.
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Add texture – Chopped nuts, crushed cookies, granola, even cereal. Why not? It’s dessert.
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Spice it differently – Toss in a dash of nutmeg, cardamom, or ginger if you’re feeling extra. Or cayenne if you want a little chaos.
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Make it dairy-free – Coconut oil works instead of butter. Use non-dairy ice cream. Still cozy, still delicious.
What to Serve with Bloomin’ Apples?
Honestly? They don’t need much. But if you’re trying to create a moment:
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A steaming mug of chai or cider – Because warm drinks + warm apples = serotonin.
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Sharp cheese on the side – I know it sounds odd, but trust me: sweet and salty hits different.
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Shortbread cookies – Crumble them on top. Instant bonus texture.
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Blanket, book, and no responsibilities – Mood fully set.
Frequently Asked Questions:
Can I prep these ahead of time?
Sort of. You can slice and core the apples and mix the butter glaze earlier in the day. Just don’t stuff or bake ‘til you’re ready — otherwise things get soggy and sad.
What apples are best?
Personally, I go with Honeycrisp or Granny Smith. You want firm, not mealy. Red Delicious sounds good in theory, but nope. They fall apart fast.
Are these gluten-free?
Yep! Just keep an eye on the caramel brand and ice cream ingredients. Some sneak in gluten-y stuff for reasons I’ll never understand.
So that’s it — my perfectly imperfect Bloomin’ Apples Recipe. I didn’t mean to fall in love with it, but here we are. It’s easy, it’s comforting, and it makes your house smell like you’re doing better than you probably are. And hey, maybe you are.
Give it a try — even if you’re tired, or in a funk, or just really craving something sweet and warm. Then come back and tell me: Did your apples bloom too?
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Bloomin’ Apples Recipe
Ingredients
- Cooking spray
- 4 tablespoons melted butter
- 1 tablespoon packed brown sugar
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 4 apples
- 8 chewy caramel squares
- Vanilla ice cream Breyers Natural, for serving
- Caramel sauce for drizzling
Instructions
- Prep Oven and Dish: Preheat your oven to 375°F (190°C). Spray a medium baking dish with cooking spray.
- Mix Butter and Sugars: In a small bowl, combine melted butter, brown sugar, granulated sugar, and cinnamon.
- Prepare Apples: Cut off the top of each apple. Use a melon baller or spoon to remove the core. Make two deep circular cuts around the inside of the apple. Place the apple cut side down and make thin slices across, stopping just before the base.
- Stuff and Coat Apples: Place the apples in the baking dish. Put two caramel squares inside each apple. Brush the apples with the butter mixture.
- Bake: Bake for about 30 minutes until the apples are soft.
- Serve: Serve the apples warm with vanilla ice cream and a drizzle of caramel sauce.
- Enjoy your delicious Bloomin’ Apples!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
