Shortcut Bloomin Baked Caramel Apples Recipes

SHORTCUT BLOOMIN' BAKED CARAMEL APPLES

Shortcut Bloomin' Baked Caramel Apples image

Enjoy the flavors of fall with these Shortcut Bloomin' Baked Caramel Apples. Follow the recipe to learn how to make this crowd favorite today.

Provided by My Food and Family

Categories Home

Time 45m

Yield 2 servings

Number Of Ingredients 7

Ingredients

2 baking apples
4 KRAFT Caramels
3 Tbsp. brown sugar
1 Tbsp. flour
2 Tbsp. butter, melted
2 Tbsp. PHILADELPHIA Brown Sugar & Cinnamon Cream Cheese Spread
2 tsp. milk

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.

Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 40 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

BLOOMIN' APPLE

Bloomin' Apple image

Onions don't deserve all the fun: Apples can get the bloomin' treatment, too. Before they're battered and fried, we stuff them with marshmallows. A set of three nesting biscuit cutters (or a sharp knife) provide a shortcut to the intricate cuts needed to turn the apples into flowers. A drizzle of caramel sauce and whipped cream will make everyone forget all about this dish's savory cousin.

Provided by Food Network Kitchen

Categories dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

Ingredients

Vegetable oil, for frying
One 12-ounce bottle hard cider
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons sugar
3 Granny Smith apples, stemmed
24 mini marshmallows
1/2 cup prepared caramel sauce
1/2 teaspoon kosher salt
Whipped cream, for serving

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.

CARAMEL APPLE BAKE RECIPE BY TASTY

Caramel Apple Bake Recipe by Tasty image

Here's what you need: apples, lemon juice, cinnamon, salt, flour, brown sugar, butter, cinnamon, white sugar, brown sugar, flour

Provided by Camille Bergerson

Categories Desserts

Yield 8 servings

Number Of Ingredients 11

Ingredients

7 apples, granny smith or pink lady are recommended
1 tablespoon lemon juice
1 teaspoon cinnamon
½ teaspoon salt
2 tablespoons flour
1 cup brown sugar
½ cup butter, chopped into small pieces
1 teaspoon cinnamon
½ cup white sugar
½ cup brown sugar
⅓ cup flour

Steps:

Preheat oven to 350ºF (180ºC).
Core apples and cut into ¼-inch (6 mm) slices, then cut those slices in half width-wise.
In a large bowl, combine apples and all filling ingredients. Stir well and transfer to a 13x9 inch (23x33 cm) baking dish.
For the topping - in a separate bowl, combine all topping ingredients and mash together with a fork until it forms into small and medium-sized clumps.
Sprinkle the topping evenly over the apples.
Bake for 40-45 minutes or until the liquid has thickened and the apples are tender.
Cool for 10 minutes and serve with a scoop of vanilla ice cream.
Enjoy!

Nutrition Facts : Calories 390 calories, Carbohydrate 74 grams, Fat 11 grams, Fiber 6 grams, Protein 1 gram, Sugar 58 grams

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