Thank you Glenda Rentz for posting the link to this delicious and creative recipe which originated at The Gunny Sack blog.
As usual, I made a few changes to the original recipe as noted below . . . trying to make it a little less sugary!
Bloomin’ Baked Apples
2 crisp apples
2 tablespoon soft butter
2 to 3 tablespoons packed brown sugar (original recipe calls for 3 Tbsp; I used 2 Tbsp.)
1 tablespoon oat flour —made by grinding
old-fashioned oatmeal in our Nutrabullet® (original recipe called for regular
flour)
1 teaspoon ground cinnamon
3 to 4 caramels (I used 1 1/2 caramels in each apple cavity)
Optional topping: Greek Gods® Greek Honey & Vanilla
Yogurt (original recipe called for vanilla ice cream, caramel sauce and
cinnamon)
- Preheat the oven to 375°.
- Slice off the top fourth of the apples.
- Scoop out the core.
- Using a small, thin knife, make 2 deep circular cuts around the center of each apple.
- Turn each apple over and make vertical narrow cuts from the bottom
side to the cut side.
- Flip each back over and place in an oven safe dish; add 1 1/2 to 2
caramels to 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. (Check apples after 25 minutes and continue cooking until tender. Some apples can take 45 minutes to 1 hour to soften.)
- Remove from the oven and use a large spoon to move the apples into bowls.
- Top with a spoonful of yogurt.
Recipe without photos . . .
Bloomin’ Baked Apples
2 crisp apples
2 tablespoon soft butter
2 to 3 tablespoons packed brown sugar (original recipe calls for 3 Tbsp; I used 2 Tbsp.)
1 tablespoon oat flour —made by grinding old-fashioned oatmeal in our Nutrabullet® (original recipe called for regular flour)
1 teaspoon ground cinnamon
3 to 4 caramels (I used 1 1/2 caramels in each apple cavity)
Optional topping: Greek Gods® Greek Honey & Vanilla Yogurt (original recipe called for vanilla ice cream, caramel sauce and cinnamon)
- Preheat the oven to 375°.
- Slice off the top fourth of the apples.
- Scoop out the core.
- Using a small, thin knife, make 2 deep circular cuts around the center of each apple.
- Turn each apple over and make vertical narrow cuts from the bottom side to the cut side.
- Flip each back over and place in an oven safe dish; add 1 1/2 to 2 caramels to 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. (Check apples after 25 minutes and continue cooking until tender. Some apples can take 45 minutes to 1 hour to soften.)
- Remove from the oven and use a large spoon to move the apples into bowls.
- Top with a spoonful of yogurt.
