Ingredients
Scale
- 4 large baking apples (such as Honeycrisp, Fuji, or Granny Smith)
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup water or apple cider
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground nutmeg
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Core the apples, removing the center seeds, but ensure you leave the bottom 1/2 inch of the apple intact. Carefully slice the apples crosswise into thin sections (about 1/4 inch thick), ensuring you do not cut through the bottom base, creating the "blooming" effect.
- Step 2: In a small bowl, whisk together the melted butter, brown sugar, cinnamon, nutmeg, and flour until a thick, gooey paste forms. Gently separate the apple slices and spoon this buttery mixture in between the cuts, ensuring the mixture is evenly distributed throughout the apple.
- Step 3: Place the four prepared apples in a small, deep baking dish or individual ramekins. Pour the 1/4 cup of water or apple cider into the bottom of the dish to create steam and prevent the caramel sauce from scorching.
- Step 4: Bake for 30–40 minutes, or until the apples are fork-tender and the filling is bubbly and caramelized. If the apple tops begin to brown too quickly, loosely tent the dish with aluminum foil for the remaining bake time.
- Step 5: Carefully remove the apples from the oven. Allow them to cool for 5-10 minutes. Drizzle any excess melted caramel sauce from the baking dish over the tops of the apples before serving hot, optionally topped with vanilla ice cream or whipped cream.
Notes
- Store leftover cooled apples tightly covered in the refrigerator for up to 3 days; the apple structure may soften slightly upon storage.
- For best results, reheat apples in a preheated 350°F (175°C) oven or toaster oven for 10-12 minutes until warmed through, which helps maintain the caramelized exterior and prevents sogginess.
- Enhance the warmth and spice by serving the hot apples with a dollop of cold vanilla bean ice cream and a sprinkle of toasted, chopped pecans for a contrasting crunch.
- When slicing the apples for the "bloom," use two wooden spoons placed parallel on either side of the fruit as a guardrail to ensure you stop cutting just before you reach the bottom base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 whole baked apple
- Calories: 322
- Sodium: 4mg
- Fat: 11.7g
- Saturated Fat: 7.3g
- Unsaturated Fat: *The FDA does not set Daily Values (%DV) for Trans Fat or Unsaturated Fat.
- Trans Fat: 0.4g
- Protein: 50.0g