Ingredients

• 4 large Honeycrisp apples
• 4 tablespoons unsalted butter
• 3 tablespoons light brown sugar
• 1.5 teaspoons pie spice
• 8 medium caramel squares
• vanilla ice cream
• caramel sauce

Instructions

1. 1 Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C).
2. 2 Slice off the top 1/2-inch of each apple. Using an apple corer, a melon baller, or a teaspoon, remove core, starting at the top of each apple and stopping about 1 inch from the bottom of the apple.
3. 3 Using a paring knife or a round cookie cutter, cut 2 concentric circles 1/4-inch apart outward from core, cutting as deep as possible without cutting all the way through bottom of apple.
4. 4 Working from the top of the apple, cut vertically into 8 equal slices, leaving apple intact 1/2-inch from bottom.
5. 5 In a small bowl, whisk together butter, brown sugar, and apple pie spice until well combined. Set aside.
6. 6 Place apples in an 8-inch square baking dish. Fill each apple with two caramel squares. Brush butter mixture evenly over the tops of each apple. Pour boiling water around the apples to a depth of 1/4-inch in the bottom of the dish. Cover with foil.
7. 7 Bake in the preheated oven for 30 minutes. Remove foil and continue to bake, uncovered, until sugar begins to caramelize and apples are tender when pierced with a paring knife, 25 to 30 minutes.
8. 8 Allow apples to cool for 10 minutes. Using your hands, gently spread apple "petals" apart. Serve warm or at room temperature topped with a scoop of vanilla ice cream and a drizzle of caramel sauce.

Nutrition per serving