Baked Bloomin' Apples Recipe
A show-stopping yet simple baked dessert — whole apples sliced into “petals,” filled with a spiced brown-butter, nut and oat mixture, baked until tender and caramelized. Perfect for holidays or a cozy weeknight treat, this Baked Bloomin' Apples Recipe delivers warm apple spice, toasted nuts, and a glossy maple finish in every elegant serving.
Ingredients
- 4 large apples Honeycrisp, Jonagold, Braeburn, or Fuji, washed and dried
- 4 tablespoons unsalted butter softened (or vegan butter)
- 4 tablespoons packed brown sugar light or dark
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg optional
- 1/4 teaspoon fine salt
- 1/3 cup chopped nuts toasted pecans, walnuts, or almonds
- 1/4 cup old-fashioned oats optional — for texture
- 2 tablespoons raisins or dried cranberries optional
- 2 tablespoons maple syrup or honey for finishing
- 1/2 cup apple juice apple cider, or water (for the pan)
- Zest of 1 lemon optional, brightens the flavor
- Optional toppings not included in base calories: vanilla ice cream, whipped cream, salted caramel drizzle, extra toasted nuts
Instructions
Prep & preheat
- Preheat oven to 375°F (190°C). Place a rack in the center. Choose a baking dish that fits the apples snugly (ramekins, small baking dish, or ovenproof skillet).
Make the filling
- In a small bowl, combine the softened butter, brown sugar, cinnamon, nutmeg, and salt. Stir until smooth. Fold in the chopped nuts, oats (if using), dried fruit (if using), and lemon zest. The mixture should be moist and spreadable. (If toasting nuts, do so in a dry skillet for 2–3 minutes first.)
Core and cut the apples
- Stand an apple upright. Use an apple corer or a small melon baller/parring knife to remove the core, stopping about 1/4 inch above the base so the bottom remains intact.
- Make 8–10 thin vertical cuts around the top-to-bottom of the apple, spacing evenly ~1/4–1/3 inch apart, stopping about 1/4 inch above the base so slices remain attached (these are the “petals”). Repeat for all apples.
Fill the blooms
- Gently fan each apple to separate the petals. Spoon or work the filling between the slices and into the hollow center. Pack gently — don’t force so hard the apple breaks. Reserve a small amount of filling for topping.
Arrange & add pan liquid
- Place the filled apples upright in the baking dish. Pour 1/2 cup apple juice, cider, or water into the pan (not over the apples). This will steam and form pan syrup.
Bake
- Cover loosely with foil and bake at 375°F (190°C) for 25–30 minutes. Remove foil and bake another 15–20 minutes, until apples are tender when pierced and tops are nicely caramelized. Total baking time ~40–50 minutes — check earlier for small apples.
Finish & glaze
- Remove from oven and brush each apple with maple syrup or warm honey for a glossy finish. Spoon a little pan syrup over each apple. Let rest 4–5 minutes so juices settle.
Serve
- Plate each apple, spooning some reduced pan syrup around the base. Serve warm with a scoop of vanilla ice cream, whipped cream, or a drizzle of salted caramel. Garnish with extra toasted nuts and a light dusting of cinnamon if desired.
Notes
- Apple selection: Use apples that hold shape but soften nicely (Honeycrisp, Jonagold, Braeburn, Fuji). For a tarter profile, substitute one apple with Granny Smith.
- Cutting: Uniform petal width ensures even baking — take your time. If petals won’t fan, the cuts are too shallow. If apple falls apart, you cut through the base — leave more intact next time.
- Toast nuts: Toast nuts briefly in a dry skillet for 2–3 minutes to deepen flavor before adding to the filling.
- Pan syrup: After baking, scrape the pan juices into a small saucepan and reduce 1–2 minutes over medium heat to concentrate flavor before spooning over apples.
- Make-ahead: Prep apples and fill them, then cover tightly and refrigerate up to 24 hours. Bake from chilled, adding 3–5 minutes to covered baking time.
- Storage & reheating: Refrigerate cooled baked apples up to 3 days in an airtight container. Reheat in a 325°F (160°C) oven for 8–12 minutes or microwave 45–60 seconds.
- Freezing: Freeze baked apples (without ice cream) up to 1 month. Thaw overnight in fridge and reheat in oven.
- Dietary swaps: For vegan — use vegan butter and maple syrup; for refined-sugar-free — use coconut sugar and maple syrup. For gluten-free — use certified gluten-free oats or omit oats.
- Variations:
• Streusel bloom — swap nut/oat filling for a streusel made with butter, brown sugar, and flour (use GF flour if needed).
• Savory bloom — fill with goat cheese, chopped rosemary, and walnuts; serve with roast pork.
• Mini blooms — use small apples or crabapples for party-sized bites (bake in muffin tin).