Baking an apple is an exercise in patience (for me), given the long baking time. But it’s so worth the wait.
My grandmother served baked apples for dessert. Nothing fancy. From my memory it was baked until it was completely soft. Since I don’t know how she prepared it, I’ve experimented over the past few years, when I’ve had a craving for one. This recipe is a result of my experiments.
I like my baked apple completely soft, almost applesauce consistency, so I bake it for a full hour. If you want it a bit firmer, take it out of the oven after about 45 minutes of baking.
My favorite apples for this recipe are Jonagold, Honeycrisp, Braeburn, and Pink Lady. And read the headnotes for all my tips and subs.
- 4 medium-size apples see notes for apple types
- 2 tablespoons lemon juice
- 2 tablespoons maple syrup or honey
- 1/2 cup raisins
- 2 teaspoons ground cinnamon
- 1 cup water
- Preheat your oven to 400°F (200°C , or gas mark 6).
- Using a spoon or other kitchen tool, scoop a small amount of the core of each apple, removing only enough to remove the seeds.
- Place the apples in a baking dish.
- Add the lemon juice, maple syrup or honey, cinnamon, and raisins together in a bowl and mix with a spoon to blend.
- Add the raisin mix to the inside of each apple. Add any extra to the bottom of the baking dish.
- Pour 1 cup of water on the bottom of the baking dish.
- Bake for 1 hour.
- Serve warm or cool. Store in the refrigerator for a week or so.