Bloomin’ Grilled Apples Will Slay Any Summer BBQ Recipe

I’m excited to share Bloomin’ Grilled Apples, a playful Grilled Fruit treat that hides pockets of cinnamon, chopped nuts, and melted caramel.

Jump to Recipe

I’ve always loved flipping expectations at summer barbecues, and Bloomin’ Grilled Apples do exactly that. I serve whole apples split open so they look like flowers, with a hit of brown sugar that melts into sticky, toasty pockets.

It somehow reads fancy but is gloriously messy and weirdly addictive, a Grilled Fruit surprise that gets people talking. I also take them along as Campfire Food because flames roughen the edges and bring out a smoky sweetness.

Napkins are required, bragging rights optional. Honestly I almost bring them just to watch the first suspicious bite turn into wide eyed approval.

Ingredients

Print Recipe (No Advertisments)

Crisp apples add fiber and natural sweetness, tart if you choose Granny Smith.
Butter adds rich, creamy fat that helps brown and carry flavor.
Brown sugar brings deep caramel sweetness and moisture, makes the filling gooey.
Cinnamon gives warm spice notes, feels cozy and makes desserts taste homey.
Maple or honey boost sweet complexity and adds glossy shine, not cloying.
Nuts add crunch, healthy fats and protein, and a toasty bitter edge.
Vanilla lifts flavors, adds warm aroma and rounds out intense sweetness.
Lemon juice brightens, adds acid to balance sweetness and prevent browning.

Ingredient Quantities

4 large apples (Honeycrisp, Gala or Granny Smith), cored but left whole

4 tbsp unsalted butter, softened

1/3 cup packed light brown sugar

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1 tbsp fresh lemon juice

2 tbsp maple syrup or honey

1/3 cup chopped pecans or walnuts

1 tsp vanilla extract

pinch of salt

vanilla ice cream or whipped cream for serving (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat your grill to medium heat, about 350 to 375 F, and oil the grates so the apples won’t stick.

2. Core 4 large apples but leave them whole; make 8 to 10 deep radial cuts from the top toward the core so the apple “blooms”, don’t cut all the way through (a pair of chopsticks under the apple helps stop your knife from going through).

3. Toast 1/3 cup chopped pecans or walnuts in a dry skillet for 2 to 4 minutes until fragrant, then roughly chop and set aside.

4. In a bowl mix 4 tbsp softened unsalted butter, 1/3 cup packed light brown sugar, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tbsp fresh lemon juice, 2 tbsp maple syrup or honey, 1 tsp vanilla extract and a pinch of salt until it’s a spreadable paste; fold in the toasted nuts.

5. Stuff the butter-sugar-nut mixture into the apple slits, packing it down so the apple really opens up and fills with that filling.

6. Brush the outside of each apple with a little extra butter or maple syrup to help caramelize and prevent burning.

7. Place apples on the grill over indirect heat (or on a sheet of foil), close the lid and cook about 18 to 25 minutes, turning once or twice and basting with any leftover syrup, until the apples are tender and the filling is bubbling. Test with a skewer near the core; it should slide in with little resistance.

8. If you want a quicker char, move the apples over direct heat for 30 to 90 seconds per side at the end, just don’t walk away or they’ll burn.

9. Remove apples, let them rest 3 to 5 minutes so the juices settle, spoon any pan juices over top and serve warm with vanilla ice cream or whipped cream if you like.

Equipment Needed

1. Grill (gas or charcoal), preheated to medium, grates oiled
2. Tongs for turning the apples
3. Paring knife for coring and making the radial cuts
4. Pair of chopsticks to rest under the apple so you dont cut through
5. Cutting board
6. Small dry skillet for toasting the nuts
7. Mixing bowl and a spoon or rubber spatula for the butter-sugar paste
8. Pastry brush for brushing with butter or maple syrup
9. Skewer or cake tester and a sheet of foil or rimmed baking sheet for indirect cooking and catching juices

FAQ

4 large apples (Honeycrisp, Gala or Granny Smith), cored but left whole

4 tbsp unsalted butter, softened

1/3 cup packed light brown sugar

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1 tbsp fresh lemon juice

2 tbsp maple syrup or honey

1/3 cup chopped pecans or walnuts

1 tsp vanilla extract

pinch of salt

vanilla ice cream or whipped cream for serving (optional)

Q: Can I use any kind of apple? A: Yes, but texture changes the result. Granny Smith stays firmer and tart, Honeycrisp or Gala get sweeter and softer. Pick based on how soft you want them.

Q: How do I keep the apples from falling apart on the grill? A: Use medium indirect heat, slice a flat bit off the bottom so they sit steady, and rotate gently. Wrapping loosely in foil helps if youre worried about breakage.

Q: Can I make this vegan or nut free? A: Yes. Swap butter for coconut oil or vegan butter and use maple syrup instead of honey for vegan. For nut free leave out nuts or use pumpkin seeds for crunch.

Q: How will I know when the apples are done? A: Theyre ready when a knife slides into the center easily and the filling is bubbly and golden. Usually 20 to 30 minutes on medium indirect heat.

Q: Can I prep these ahead for a party? A: Totally. Core apples and make filling up to 24 hours ahead. Stuff right before grilling or stuff and keep chilled then grill, just add syrup at the end for shine.

Q: Any quick flavor swaps or upgrades? A: Try swapping nutmeg for pumpkin pie spice, add a splash of bourbon to the filling for adults, or stir in dried cranberries for chew and color.

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

Apples (Honeycrisp, Gala or Granny Smith): try firm pears like Bosc for a milder, slightly grainy bite, or use halved peaches or nectarines for a juicy summer twist. They’ll grill great and taste amazing with the spices.
Unsalted butter: swap with ghee for nutty richness, coconut oil for a dairy free option, or vegan butter if you’re keeping it plant based.
Light brown sugar: use coconut sugar, or 1/4 cup white sugar plus 1 tablespoon molasses, or just boost the maple syrup or honey but cut back a little on other liquids so it doesn’t get too wet.
Pecans or walnuts: sub chopped almonds or hazelnuts, or go with toasted pumpkin or sunflower seeds if you need nut free crunch, or even a handful of crunchy granola for texture.

Pro Tips

1) Pick the apples like you’re picking a baseball glove, not grapes. Use apples that are similar size so they cook the same, and try mixing one tart with one sweet for more interesting flavor. If the apples are too ripe they’ll go mushy, too firm and they take forever.

2) Stuffing hack: put the filling in a piping bag or a zip top bag with a tiny corner snipped off, it’s way less messy than trying to jam it in with a spoon. If the filling is a little chilled it holds its shape better and won’t ooze everywhere.

3) Keep an eye on heat and moisture. Use a foil tray or a skillet under the apples to catch drips and keep the grill humid so the skins don’t shrivel. If you want a smoky note, toss a few soaked wood chips on the coals or in a smoker box, but don’t leave them over direct flames or they’ll burn fast.

4) Finish like a pro: let them rest a few minutes so the juices settle, then spoon those juices over the apples. A tiny pinch of flaky sea salt or a grating of lemon zest right before serving makes the sweetness sing, and extra toasted nuts on top add a nice crunch.

Bloomin' Grilled Apples Will Slay Any Summer BBQ Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I'm excited to share Bloomin' Grilled Apples, a playful Grilled Fruit treat that hides pockets of cinnamon, chopped nuts, and melted caramel.

Servings

servings

Calories

335

kcal

Equipment: 1. Grill (gas or charcoal), preheated to medium, grates oiled
2. Tongs for turning the apples
3. Paring knife for coring and making the radial cuts
4. Pair of chopsticks to rest under the apple so you dont cut through
5. Cutting board
6. Small dry skillet for toasting the nuts
7. Mixing bowl and a spoon or rubber spatula for the butter-sugar paste
8. Pastry brush for brushing with butter or maple syrup
9. Skewer or cake tester and a sheet of foil or rimmed baking sheet for indirect cooking and catching juices

Ingredients

4 large apples (Honeycrisp, Gala or Granny Smith), cored but left whole
4 tbsp unsalted butter, softened
1/3 cup packed light brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp fresh lemon juice
2 tbsp maple syrup or honey
1/3 cup chopped pecans or walnuts
1 tsp vanilla extract
pinch of salt
vanilla ice cream or whipped cream for serving (optional)

Directions

Preheat your grill to medium heat, about 350 to 375 F, and oil the grates so the apples won't stick.
Core 4 large apples but leave them whole; make 8 to 10 deep radial cuts from the top toward the core so the apple "blooms", don't cut all the way through (a pair of chopsticks under the apple helps stop your knife from going through).
Toast 1/3 cup chopped pecans or walnuts in a dry skillet for 2 to 4 minutes until fragrant, then roughly chop and set aside.
In a bowl mix 4 tbsp softened unsalted butter, 1/3 cup packed light brown sugar, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tbsp fresh lemon juice, 2 tbsp maple syrup or honey, 1 tsp vanilla extract and a pinch of salt until it's a spreadable paste; fold in the toasted nuts.
Stuff the butter-sugar-nut mixture into the apple slits, packing it down so the apple really opens up and fills with that filling.
Brush the outside of each apple with a little extra butter or maple syrup to help caramelize and prevent burning.
Place apples on the grill over indirect heat (or on a sheet of foil), close the lid and cook about 18 to 25 minutes, turning once or twice and basting with any leftover syrup, until the apples are tender and the filling is bubbling. Test with a skewer near the core; it should slide in with little resistance.
If you want a quicker char, move the apples over direct heat for 30 to 90 seconds per side at the end, just don't walk away or they'll burn.
Remove apples, let them rest 3 to 5 minutes so the juices settle, spoon any pan juices over top and serve warm with vanilla ice cream or whipped cream if you like.

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.