Monday, October 19, 2015

Baked Blooming Apples

I'm starting to love these food videos that pop up on Facebook. This Blooming Baked Apples  recipe from TipHero looked easy and delicious. Turns out, IT IS! Truly, this took me all of 5 minutes to throw together and then I just let it bake for half an hour. While this should probably be a dessert, it was such an easy recipe that it becomes a sweet little after-school snack. I topped mine with vanilla ice cream, but for after-school purposes, vanilla yogurt would be equally delicious.

I used extra large Fuji apples for these Baked Blooming Apples so that I could easily cut layers into the apples. I also don't have a melon baller, (I don't seem to be balling many melons), so I hacked out the core with a small paring knife and a teaspoon.

My apple didn't look as lovely as the tutorial before I baked it. It looked more like a potential Pinterest fail, but it pulled through! The apples turned out tender, tart, and cinnamony. And the carmel in the middle stayed soft and chewy, newly infused with baked apple juices.

Don't forget to scrape the baked apple juices and sugary goodness from the bottom of the pan!

Blooming Baked Apples

from TipHero

2 large apples, (smaller apples will work as well)
2 tbs butter, melted
3 tbs brown sugar
1 tsp cinnamon
1 tbs flour
2 carmels

  1. Pre-heat oven to 375 degrees. Prepare a small baking dish with non-stick spray.
  2. Slice the top off apples. Remove core with a melon baller or knife.
  3. Cut 3 rings inside the apple, being careful not to pierce through outside skin.
  4. On the outside skin, make 5-6 vertical cuts through the apple, but not all the way to the bottom of the apple. 
  5. Place carmel, (take it out of the wrapper first), into center of the apple.
  6. In a small bowl, melt butter. Stir in brown sugar, cinnamon, and flour. Pour over prepared apples.
  7. Bake apples for 25-30 minutes. Larger apples seem to take longer. Top with ice cream!

Bake the bread. Share the slices. 

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