Bloomin Baked Apples From Deb Keays Recipes

BLOOMIN' APPLE

Steps:

• Fill a large, heavy-bottomed pot halfway with oil, attach a deep-fry thermometer to the side of the pot and heat to 350 degrees F. Line a baking sheet with paper towels and set aside.
• Whisk together the cider, flour and 1 teaspoon cinnamon in a large bowl until no lumps remain and the batter is completely smooth. Stir together the sugar and remaining 1/2 teaspoon cinnamon in a small bowl.
• Slice the apples in half crosswise (not through the stem). Scoop out the core and seeds using a melon baller, being careful not to go all the way through the apple. Have ready a 1 1/2-inch, 2-inch and 2 1/2-inch round biscuit or cookie cutters. Make 3 concentric circles on each apple half starting with the smallest biscuit cutter around the core and then working out with a slightly bigger cutter each time. Press each ring down into the apple but don't go through the skin (you should have 3 rings). This keeps the apple intact. (See Cook's Note.) Flip an apple over and, visualizing a quarter placed on top of the stem in the center, cut slits through the apple about 1/2 inch apart, circling around the quarter. This also keeps the apple intact. Repeat with the remaining apples.
• Use your hands to gently pull apart the outer layers of the apple while keeping the skin intact. This will allow the batter to sink into the cuts and help the apple bloom.
• Sprinkle each apple half with 1 teaspoon of the cinnamon-sugar mixture and let sit for 5 minutes. Stuff the centers with 4 marshmallows each. Place 2 apples at a time in the batter, using a slotted spoon to turn them and evenly coat. Lower each apple cut-side down into the hot oil with the slotted spoon and fry until crispy and golden brown on the bottom, about 3 minutes. Flip the apples over and continue to fry until the apples are tender and golden brown and crispy on the top, 2 to 3 minutes more. Transfer with a slotted spoon to the prepared baking sheet to drain. Repeat with the remaining apples, being sure to bring the oil temperature back to 350 degrees F before frying again.
• Meanwhile, stir the caramel sauce and salt in a small bowl until well combined. Dollop each apple with whipped cream and drizzle with the caramel sauce. Serve with the remaining sauce for dipping.

BAKED APPLES

Steps:

• Thaw your puff pastry.
• Pre-heat oven to 350 *F.
• Core and peel apples **DO NOT CUT**.
• Mix cinnamon and sugar in a bowl.
• Place each apple on individual puff pastry sheet.
• Fill center of apple with cinnamon sugar mix.
• Cover apple on all sides with pastry.
• Place on greased cookie sheet.
• In a separate bowl mix wisk egg and brush egg onto pastry.
• Bake for 30 minutes or until golden brown.
• Serve hot with vanilla ice cream.

SHORTCUT BLOOMIN' BAKED CARAMEL APPLES

Steps:

• Heat oven to 375ºF.
• Cut 1/4-inch-thick slice off top of each apple; discard. Cut out apple cores; discard. Starting at top of each apple, cut apple into 12 wedges, being careful to not cut through to bottom of apple.
• Place apples in individual baking dishes. Add 2 caramels to center of each apple. Combine sugar, flour and butter; spoon over apples.
• Bake 20 to 25 min. or until apples are tender. Cool slightly. Mix cream cheese spread and milk until blended; spoon over warm apples just before serving.

CANDY BAKED APPLES

Steps:

• With the rack in the middle position, preheat the oven to 200°C (400°F).
• In a bowl, combine all the ingredients except the apples. Set aside.
• Slice a thin layer off the top of each apple. Using a melon baller, dig out the core, leaving the bottom intact. Make a horizontal cut through the peel around each apple so the fruit doesn't burst when baking.
• Place the apples on a 33 x 23-cm (13 x 9-inch) baking dish. Divide the oat mixture among the apples, spooning it into the hollows and mounding it on the tops. Cover the dish with aluminum foil. Bake 30 minutes. Remove the foil and continue baking until the oat mixture is lightly browned, 5 to 10 minutes.
• Cool to room temperature. Serve as is or with vanilla ice cream.

BLOOMIN BAKED APPLES FROM DEB KEAYS

Steps:

• Our favorite apples are honey crisp apples. To get the blooming apple look, you need to cut the apples. Slice off the top 1/4 to 1/3 of the apples. Scoop out the core. I don't have an apple corer, so I used my metal 1/2 teaspoon measuring spoon. Then use a thin knife to make two deep, circular cuts around the center of the apple. Next, turn the apple over and make narrow cuts all the way around the apple. Flip it back over and you can see all of the cuts. Place the apples in an oven safe dish and put two caramels into the center of each apple. Heat butter and brown sugar in the microwave for 30 second, stir and continue heating for an additional 30 seconds. Remove from the microwave and stir in flour and cinnamon. Divide the mixture over the top of the two sliced apples. Bake at 375 for 25-30 minutes. Remove from the oven and use a large spoon to move the apples into bowls. The outside layer of apple pieces will spread out and the middle will stick together due to the ooey, gooey caramel center! **Update I made myself another bloomin' apple last night and I had to cook it for 45 minutes. I would suggest that you check your apples after 25 minutes and then continue cooking them until they are tender. The cook time will depend on the size and firmness of the apples.** Top with a scoop of ice cream, drizzle with caramel and sprinkle with cinnamon. *The ice cream will cause the caramel in the center to harden, so eat it quickly or put the ice cream scoop on the side. *I believe the trick for it doing the blooming apple is to get the core as close to the bottom as you can thus giving it that blooming look..i used a melon scoop and got way to almost the bottom of the apple