I can’t get over how these Bloomin’ Grilled Apples open up into caramel-kissed, cinnamon-spiced showstoppers with tender petals and golden edges. One look at that melty center and you’ll want the whole recipe.

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I am obsessed with Bloomin’ Grilled Apples because they hit that sweet spot between backyard chaos and full-on dessert drama. The apples flare open like little edible fireworks, catching smoky char on the edges while brown sugar melts into every cut.

I love the way they feel messy, sticky, and a little ridiculous next to burgers and ribs. And that first bite?

Pure crackly, juicy, caramelized nonsense. But I keep going back because they taste like summer showing off, loud and unapologetic.

No polite fruit salad energy here. Just smoky sweet apples that steal the whole damn table every time.

Ingredients

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Apples bring the juicy, tart-sweet base that gets all caramel-y on the grill.
Butter makes everything richer, glossy, and honestly a little more dessert-like.
Brown sugar melts into the cuts, giving you that sticky BBQ-party magic.
Cinnamon is the cozy stuff that makes grilled apples smell unreal.
Nutmeg adds a warm little kick without taking over the whole thing.
Vanilla rounds it out, so it tastes softer and more homemade.
Lemon juice keeps the apples bright, not just sweet on sweet.
Salt matters here.
It keeps the sweetness from getting boring.
Maple syrup or honey brings extra shine and that drippy, golden finish.
Olive oil helps the grill behave, so the apples don’t cling and tear.
Pecans or walnuts add crunch, which you’ll want with all that softness.
Dried cranberries or raisins give chewy little pops in every bite.
Plus, ice cream or whipped cream makes this feel like summer showed off.
Basically, it’s fruit, but it absolutely eats like a backyard dessert.

Ingredient Quantities

6 medium apples (Granny Smith, Honeycrisp or Gala), cored but left whole

4 tablespoons unsalted butter, melted

1/3 cup packed light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon vanilla extract

1 tablespoon fresh lemon juice

Pinch of fine salt

2 tablespoons maple syrup or honey

2 tablespoons olive oil for the grill

1/4 cup chopped pecans or walnuts, toasted, optional

1/4 cup dried cranberries or raisins, optional

Vanilla ice cream or whipped cream for serving, optional

How to Make this

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1. Preheat grill to medium heat and oil the grates with the 2 tablespoons olive oil to prevent sticking.

2. Core each apple from the top leaving the apple whole, then make 6 to 8 vertical cuts from the top toward the center without cutting through the bottom so the apple can open like a bloom.

3. In a bowl combine the 4 tablespoons melted butter, 1/3 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 teaspoon vanilla extract, 1 tablespoon fresh lemon juice, and a pinch of fine salt; stir until smooth.

4. Spoon or brush the butter and sugar mixture into the cored center and between the slices of each apple, allowing some to settle into the bloom.

5. If using, stuff 1/4 cup chopped toasted pecans or walnuts and 1/4 cup dried cranberries or raisins into the centers and between the slices.

6. Place the apples on the preheated grill over indirect or medium heat, cover, and cook 12 to 18 minutes until the apples are tender and the edges begin to caramelize, rotating every 4 to 5 minutes for even color.

7. During the last few minutes of grilling, brush the apples with 2 tablespoons maple syrup or honey and continue to grill 1 to 2 minutes to glaze.

8. Remove apples from the grill and let rest 2 to 3 minutes; spoon any pan juices over the apples.

9. Serve warm with vanilla ice cream or whipped cream if desired.

Equipment Needed

1. Grill (gas or charcoal) with lid
2. Brush or paper towel for oiling grates
3. Apple corer or small paring knife
4. Cutting board
5. Medium mixing bowl and measuring spoons/cups
6. Pastry brush or tablespoon for spreading the butter mixture and syrup
7. Tongs or heatproof spatula for turning apples
8. Small cast iron skillet or grill-safe pan to catch juices (optional)
9. Serving spoon and ice cream scoop for plating

FAQ

Which apples work best for Bloomin Grilled Apples and why?

Firm, slightly tart apples such as Granny Smith, Honeycrisp or Gala hold their shape on the grill and balance the sweet filling. Softer varieties can become mushy.

Do I need to peel the apples or remove the core completely?

Do not peel. Core out the seeds and a bit of the flesh to create a cavity for the filling while keeping the apple intact so it grills evenly.

What grill temperature and timing give the best results?

Preheat to medium heat, about 350 to 375 F. Oil the grates and grill apples over indirect or direct heat for 12 to 18 minutes, turning once, until tender and caramelized but not collapsed.

Can I prepare these ahead of time and how should I store them?

You can core and stuff apples up to one day ahead, covered in the fridge. Bring to room temperature before grilling. Fully cooked apples keep 2 to 3 days refrigerated and reheat gently on the grill or in a low oven.

Any tips for preventing the filling from leaking on the grill?

Pack the filling firmly into the cavity and brush the outside with melted butter. If leakage is a concern, place apples on a baking sheet or grill-safe pan, or wrap loosely in foil for the first 8 minutes.

What serving ideas and variations work well?

Top with toasted pecans or walnuts, dried cranberries or raisins, and a drizzle of maple syrup or honey. Serve warm with vanilla ice cream or whipped cream for a summer dessert or alongside grilled pork for a savory touch.

Bloomin’ Grilled Apples Will Slay Any Summer BBQ Recipe Substitutions and Variations

Apples: swap for firm pears such as Bosc or Anjou for a sweeter, softer result when grilled.
Unsalted butter: use melted coconut oil for a dairy free option or ghee for a richer, nutty flavor.
Light brown sugar: substitute coconut sugar or use an equal amount of pure maple syrup for a less processed or slightly floral sweetness.
Pecans or walnuts: replace with sliced almonds or chopped hazelnuts for similar crunch and toasted flavor.

Pro Tips

1. Pick firm apples with a balance of tart and sweet, like Granny Smith or Honeycrisp, so they hold their shape on the grill and still offer a bright counterpoint to the caramelized topping.

2. Make the vertical cuts evenly and only partway down so the apple blooms without falling apart. Use a small paring knife and work slowly; stuffing and glaze sit better when slices are uniform.

3. Toast the nuts ahead of time in a dry skillet until fragrant, then cool before adding. This boosts crunch and flavor and prevents them from going soggy inside the warm apple.

4. Grill over indirect or medium heat and rotate often for even caramelization. Wait to brush on the maple or honey in the final minute so it glazes instead of burning. Let the apples rest a couple minutes so juices settle before serving.

Bloomin' Grilled Apples Will Slay Any Summer BBQ Recipe

Recipe by Nicky Smith

0.0 from 0 votes

Servings

servings

Calories

266

kcal

Equipment: 1. Grill (gas or charcoal) with lid
2. Brush or paper towel for oiling grates
3. Apple corer or small paring knife
4. Cutting board
5. Medium mixing bowl and measuring spoons/cups
6. Pastry brush or tablespoon for spreading the butter mixture and syrup
7. Tongs or heatproof spatula for turning apples
8. Small cast iron skillet or grill-safe pan to catch juices (optional)
9. Serving spoon and ice cream scoop for plating

Ingredients

6 medium apples (Granny Smith, Honeycrisp or Gala), cored but left whole
4 tablespoons unsalted butter, melted
1/3 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
Pinch of fine salt
2 tablespoons maple syrup or honey
2 tablespoons olive oil for the grill
1/4 cup chopped pecans or walnuts, toasted, optional
1/4 cup dried cranberries or raisins, optional
Vanilla ice cream or whipped cream for serving, optional

Directions

Preheat grill to medium heat and oil the grates with the 2 tablespoons olive oil to prevent sticking.
Core each apple from the top leaving the apple whole, then make 6 to 8 vertical cuts from the top toward the center without cutting through the bottom so the apple can open like a bloom.
In a bowl combine the 4 tablespoons melted butter, 1/3 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 teaspoon vanilla extract, 1 tablespoon fresh lemon juice, and a pinch of fine salt; stir until smooth.
Spoon or brush the butter and sugar mixture into the cored center and between the slices of each apple, allowing some to settle into the bloom.
If using, stuff 1/4 cup chopped toasted pecans or walnuts and 1/4 cup dried cranberries or raisins into the centers and between the slices.
Place the apples on the preheated grill over indirect or medium heat, cover, and cook 12 to 18 minutes until the apples are tender and the edges begin to caramelize, rotating every 4 to 5 minutes for even color.
During the last few minutes of grilling, brush the apples with 2 tablespoons maple syrup or honey and continue to grill 1 to 2 minutes to glaze.
Remove apples from the grill and let rest 2 to 3 minutes; spoon any pan juices over the apples.
Serve warm with vanilla ice cream or whipped cream if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.