4 Servings Print

Cinnamon, cardamom, caramel, and brown sugar come together so well to make these baked apples your new favorite fall dessert!


Blooming Apples

4 organic apples

4 Tbsp. Organic Valley butter, melted

2 Tbsp. packed Wholesome brown sugar

½ tsp. Frontier Co-op cinnamon

½ tsp. Frontier Co-op cardamom

½ tsp. kosher salt

8 Cocomels caramels

Spiced Crumble

1 C War Eagle Mill all-purpose flour

½ C Wholesome light brown sugar

1 tsp. Frontier Co-op cinnamon

½ tsp. Frontier Co-op cardamom

½ tsp. Rumford baking powder

½ tsp. kosher salt

1 stick Organic Valley unsalted butter, cut into pieces, room temperature

¾ C rolled oats


Step 1

Preheat oven to 375. Grease a baking dish with cooking spray. Set aside.

Step 2

In a small bowl, whisk together the butter, sugar, cinnamon, cardamom, and salt.

Step 3

Slice the top ¼ of the apple, using a melon baller or a teaspoon, scoop out the core.

Step 4

Carefully using a paring knife, make one - two circular cuts around the scooped out core.

Step 5

Place the apple cut side down and slice lengthwise all around the apple. Turn over and place the apple in the baking dish. Repeat until they are all done. Fill with 2 caramels, then brush ¼ of the mixture on top. Bake until tender, about 30 minutes.

Step 6

While the apples baking, whisk together flour, brown sugar, cinnamon, cardamom, baking powder, and kosher salt for the spiced crumble.

Step 7

Add butter and work into dry mixture with your fingertips until pea-sized lumps form. Add oats and mix with your fingertips until clumps form. Chill 15 minutes.

Step 8

Transfer to a parchment lined sheet tray and bake for 8 minutes. Using a spatula, stir and toss. Rotate the tray and continue to cook for about 8 more minutes or until it is dark golden brown.

Step 9

When the apples are done, serve with spiced crumble and enjoy!