Preheat Oven: Preheat your oven to 375°F (190°C) and gather all ingredients.

Core Apples: Slice off the top 1/2 inch of each apple. Using an apple corer, melon baller, or teaspoon, remove the core from each apple, stopping about 1 inch from the bottom.

Cut Concentric Circles: Use a paring knife or round cookie cutter to cut 2 concentric circles 1/4 inch apart outward from the core, cutting as deep as possible without cutting through the bottom.

Cut Petals: Working from the top of the apple, cut vertically into 8 equal slices, leaving the apple intact 1/2 inch from the bottom.

Prepare Butter Mixture: In a small bowl, whisk together melted butter, brown sugar, and apple pie spice.

Assemble Apples: Place apples in an 8-inch square baking dish. Fill each apple with 2 caramel squares. Brush the butter mixture evenly over the tops of the apples.

Add Water and Bake: Pour boiling water around the apples to a depth of 1/4 inch in the bottom of the dish. Cover with foil and bake for 30 minutes. Remove the foil and continue baking, uncovered, for 25-30 minutes, until the sugar begins to caramelize and the apples are tender.

Cool and Serve: Let the apples cool for 10 minutes. Gently spread the apple “petals” apart. Serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of caramel sauce.