Bloomin’ Grilled Apples

Wood-fired dessert hits the table with these spiced Bloomin’ Grilled Apples, topped with ice cream and a boozy bourbon dulce de leche. Grab a spoon, it’s time to indulge.

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Baked apples are one of my favorite ways to serve apples, and over the years I’ve been experimenting with different combinations. Splitting them open and basting them with spiced butter was the key to taking these to a new level, so here we are with bloomin’ grilled apples!

We love to serve these after eating some Pork Belly Burnt Ends, Smoky Southwest Baby Back Ribs, or dark Smoked Chicken Thighs.

This recipe for bloomin’ grilled apples has two components: Grilled apples and the bourbon dulce de leche. Let’s break it down and get started!

Important Tips

• Choose apples that are optimal for baking. I highly recommend using one of the following, which also pair well with the bourbon and wood-fire flavor: Honeycrisp, Pink Lady, Cosmic Crisp, Braeburn, Golden Delicious, or Gala apples.
• The bourbon dulce de leche might be my favorite component, due to the simple recipe and complex flavors. Not everyone enjoys (or can consume) bourbon, so opt to use a traditional caramel sauce instead if you must.
• Wood grilling planks are required for this recipe, otherwise, you won’t get that same wood-fired flavor. The apples are cooked at 375°F and wood fuel doesn’t smolder much smoke flavor at that high of a temperature. The planks are there to protect the apples from direct heat and also generate that flavor.

Step 1: Bourbon Dulce De Leche

Don’t worry, this is WAY easier than making a caramel sauce from scratch. Trust me.

Everything goes into the pan at the same time and it only takes a few minutes.

Sauce Ingredients:

• 4 tablespoons of unsalted butter, room temp.
• 1 1/4 cups dark brown sugar
• 3 tablespoons bourbon
• 1 ¾ cups sweetened condensed milk (½ 14-ounce can)
• Smoked salt to taste

Add all of the ingredients into a saute pan and cook on medium heat. Whisk to combine the ingredients as they melt. Once the mixture starts to bubble, reduce the heat to low and keep whisking. You’re looking for the liquid from the butter to disappear into the sauce and become smooth and creamy.

Once that happens, after about 6-7 minutes, turn off the heat and allow it to cool. It will continue to thicken as it cools. This sauce can be made days in advance if needed.

Step 2: Core and Slice the Apples

Slice off the top of the apple, just enough to get the stem.

Use a small melon baller or a metal teaspoon to scoop out the core. It might take a few scoops, but you’ll be surprised how effective the teaspoon is.

Does anyone own a melon baller anymore?

Carefully, using a very sharp paring knife, slice a spiral cut vertically down the inside of the apple. Go slow, I cannot stress this enough.

Two full rotations in a spiral cut are enough, and it doesn’t have to be consistent.

Don’t feel bad if you spiral cut into the skin, we do that too. Not every apple is equal in size.

Flip the apples over, cut-side down on the cutting board. Slice a vertical cut, starting near the base of the apple. Repeat this all the way around.

This will create the “bloomin’ apple” effect, allowing for all of the spiced butter to have a place to sit as well.

Step 3: Baste with Spiced Butter

Mix the following ingredients together to create the spiced butter mixture:

• 4 tablespoons salted butter, melted
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ancho chile

Take note that this uses salted butter. If you do not have this, just add a pinch of salt to the mixture to make up for it. Salt brings out the natural sweetness of the apples.

Brush this onto the top of each apple. It won’t hurt if it gets on the sides either. Or the middle!

Speaking of, I like to add a dollop of the bourbon dulce de leche to the center. It infuses the apples with more flavor.

Step 4: Grill the Apples

Grilling the apples can happen on any grill or smoker. The key is that the temperature needs to be 375°F to bake the apples for about 30 minutes.

Tips for Grilling Planks

• Cedar planks are the most commonly used, but feel free to try other types of wood. Pictured above are maple planks. I would also recommend apple, cherry, or alder.
• Pour very warm water over the grilling planks and allow them to soak for about 30 minutes prior to using them. They do not need to soak for hours, especially if you are using very warm water.
• Have a small spray bottle of water nearby if you are worried about flare-ups from the planks igniting. It’s extremely rare that this would happen, and means that you might not have hydrated the wood planks, or that the grill is too high.

Serve While Warm

Remove the bloomin’ grilled apples after 30 minutes. They should be almost soft to the touch, darker from the heat and smoke. The “bloomin’ effect” of the apple will not occur on the grill, you can gently open them up when it’s time to serve.

Get that ice cream ready! These are best served warm and will stay pretty warm for at least 20-30 minutes at room temperature.

More Recipes with Bourbon

If you enjoy grilling and bourbon, I’ve got a few more ideas for you:

• Sweet Honey Bourbon BBQ Sauce
• Maple Bourbon Glaze with Chicken Drumsticks
• Bourbon Smoked Chocolate Truffles
• Spiked Arnold Palmer Chicken

Bloomin’ Grilled Apples

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Wood-fired dessert hits the table with these spiced Bloomin’ Grilled Apples, topped with ice cream and a boozy bourbon dulce de leche. Grab a spoon, it’s time to indulge.

• Total Time: 40
• Yield: About 4

Ingredients

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• 4 tablespoons of unsalted butter, room temp.
• 1 1/4 cups dark brown sugar
• 3 tablespoons bourbon
• 1 ¾ cups sweetened condensed milk (½ 14-ounce can)
• Smoked salt to taste
• 2 wood grilling planks
• 4 large apples (honeycrisp, pink lady, cosmic crisp, etc.)
• 4 tablespoons salted butter, melted
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ancho chile

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Instructions

 

1. Make the Dulce de leche first. Combine all ingredients in a saute pan on medium heat. Continually whisk until the mixture starts to bubble. Lower the heat slightly to a simmer and keep whisking. Once it smooths out and the liquid from the butter has been incorporated into the sauce, you’ll see that it’s done. This should take about 6-7 minutes total, and it will thicken more as it cools. This can be prepared in advance.
2. Soak the wood grilling planks with warm water for about 30 minutes prior to grilling. Preheat the grill to about 375°F, and everything should be ready at the same time.
3. Slice off the top of each apple. Using a melon baller or a metal teaspoon, scoop out the core and seeds. Use a sharp paring knife (carefully) to cut a vertical spiral cut. See images for guidance, careful not to cut into the core. Two rotations of the spiral cut should be enough. Flip the apple cut-side down on the cutting board. Starting just above the base of the apple, slice straight down to the cutting board, creating a cross-cut. Do this all the way around, and you’ll have a bloomin’ apple prepped.
4. Combine the butter, brown sugar, cinnamon, and ancho chile. Brush the tops of the apples with the butter mixture. Place a little of the Dulce de leche inside the apple center.
5. Remove the planks from the water and pat them dry. Set the apples on top of the planks and place them on the preheated grill. Cook for about 30 minutes, or until the apples are darker and soft. Be mindful of flare-ups with the wood planks, and have a spray bottle of water as needed.
6. Take the apples off the planks when ready and serve while warm. Open them up slightly with a fork, and serve with a scoop of ice cream and the warm Dulce de leche. Optionally garnish with a sprinkle of smoked salt.

Notes

•  Not everyone enjoys (or can consume) bourbon, so opt to use a traditional caramel sauce instead if you must. It still has high levels of alcohol, as it’s only cooked for a few minutes. Do not serve minors or those who are not able to consume alcohol.
• Make sure to adequately hydrate the grilling planks. I recommend very hot water for at least 30 minutes just prior to grilling.

• Author: Brad Prose
• Prep Time: 10
• Cook Time: 30
• Category: Dessert
• Method: Grilling
• Cuisine: American

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