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Slow Cooker Bloomin' Baked Apples

Slow Cooker Bloomin’ Baked Apples are a show-stopping dessert that’s as easy as it is delicious. These tender apples are sliced to resemble a blooming flower, filled with a warm, gooey cinnamon-sugar filling, and topped with a buttery oat crumble. Perfect for cozy nights or holiday gatherings, they bring the comforting flavors of apple pie without the fuss of a crust. Serve them with a scoop of vanilla ice cream or a dollop of whipped cream for an unforgettable treat!
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Equipment

  • - Slow cooker
  • - Paring knife
  • - Melon baller or small spoon
  • - Mixing bowls (small and medium)
  • Measuring cups and spoons

Ingredients
  

  • #### For the Apples:
  • - 4 large firm apples (such as Granny Smith or Honeycrisp)
  • - 1/4 cup 50g granulated sugar
  • - 1 tsp ground cinnamon
  • - 1/4 tsp ground nutmeg
  • - 1/2 tsp vanilla extract
  • #### For the Crumble Topping:
  • - 1/4 cup 30g all-purpose flour
  • - 1/4 cup 30g rolled oats
  • - 3 tbsp 40g unsalted butter, softened
  • - 2 tbsp 25g brown sugar
  • - 1/4 tsp ground cinnamon
  • #### Optional Toppings:
  • - Vanilla ice cream
  • - Whipped cream
  • - Caramel sauce

Instructions
 

  • **Prepare the Apples:**
  • Core each apple using a melon baller or small spoon, leaving about 1/2 inch at the bottom to hold the filling. Make thin, vertical cuts around the apple, being careful not to slice all the way through. Place the apples in the slow cooker.
  • **Mix the Cinnamon-Sugar Filling:**
  • In a small bowl, combine the granulated sugar, cinnamon, nutmeg, and vanilla extract. Spoon the mixture into the center of each apple, letting it fall between the slices.
  • **Make the Crumble Topping:**
  • In another bowl, mix the flour, oats, butter, brown sugar, and cinnamon until crumbly. Generously top each apple with the mixture.
  • **Cook:**
  • Cover the slow cooker and cook on low for 2–3 hours, or until the apples are tender but still hold their shape.
  • **Serve:**
  • Carefully remove the apples from the slow cooker. Serve warm, topped with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.