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Bloomin' Grilled Apples

Bloomin' grilled apples are cut into thin slices and fanned open like the onion-style presentation, then brushed with cinnamon butter. They caramelize on the grill until tender, with cinnamon sugar bubbling at the edges for a warm dessert.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

Apples
  • 4 large apples (Granny Smith or Honeycrisp)
Cinnamon butter
  • 4 tbsp butter, melted
  • 0.25 cup brown sugar
  • 2 tsp cinnamon
Serving
  • 1 vanilla ice cream for serving

Method
 

Prep the apples
  1. Core the apples if needed, then cut thin slices into each apple from top to bottom without cutting all the way through, so they stay attached at the base. Keep the cuts consistent so the fanned slices grill evenly.
  2. Mix the melted butter, brown sugar, and cinnamon in a small bowl until it looks like a thick cinnamon butter glaze. Stop when the sugar is evenly coated through.
  3. Fan the apple slices open slightly and brush the cinnamon butter mixture into the openings, making sure some glaze reaches between the slices. The surface should look glossy and speckled with cinnamon sugar.
  4. Wrap the bottom of each apple in foil, leaving the top exposed so it can caramelize on the grill. Press the foil gently to help keep the base from over-browning.
Grill
  1. Preheat the grill to medium heat and place the foil-wrapped apples on the grates with the tops facing up. Grill over medium heat for 12-15 minutes, until the apples are tender and caramelized.
Serve
  1. Remove the apples from the grill and let any surface glaze settle for 1-2 minutes, then serve warm over vanilla ice cream. Spoon the cinnamon caramel from the fanned openings over the ice cream.

Notes

Pro tip: keep the slices thin and attached at the bottom so the apple fans open while grilling. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over low heat until warmed through. Freezing is not recommended because the apples soften and the caramelized texture changes. For a lighter option, use light butter or a reduced-sugar brown sugar substitute in the cinnamon butter.