Prep Time::15 mins
Cook Time::55 mins
Cool Time::10 mins
Total Time:: 1 hr 20 mins
Servings::4 (serving size: 1 apple)
Ingredients
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4 large (9 ounce) Honeycrisp apples
4 tablespoons unsalted butter, melted
3 tablespoons light brown sugar
1 1/2 teaspoons apple pie spice blend
8 medium soft caramel squares (such as Werther's)
vanilla ice cream
caramel sauce
Directions
Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C).
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Slice off the top 1/2-inch of each apple. Using an apple corer, a melon baller, or a teaspoon, remove core, starting at the top of each apple and stopping about 1 inch from the bottom of the apple.
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Using a paring knife or a round cookie cutter, cut 2 concentric circles 1/4-inch apart outward from core, cutting as deep as possible without cutting all the way through bottom of apple.
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Working from the top of the apple, cut vertically into 8 equal slices, leaving apple intact 1/2-inch from bottom.
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In a small bowl, whisk together butter, brown sugar, and apple pie spice until well combined. Set aside.
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Place apples in an 8-inch square baking dish. Fill each apple with two caramel squares. Brush butter mixture evenly over the tops of each apple. Pour boiling water around the apples to a depth of 1/4-inch in the bottom of the dish. Cover with foil.
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Bake in the preheated oven for 30 minutes. Remove foil and continue to bake, uncovered, until sugar begins to caramelize and apples are tender when pierced with a paring knife, 25 to 30 minutes.
Allow apples to cool for 10 minutes. Using your hands, gently spread apple “petals” apart. Serve warm or at room temperature topped with a scoop of vanilla ice cream and a drizzle of caramel sauce.
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