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 when I was young. 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.
And read the headnotes for all my tips and subs.
Happy New Year!
Most apples work for this recipe, but some are better than others. I prefer Cameo or Pink Lady, however it also depends what time of year it is, and what’s available in your area.
I prefer to keep this nut-free, but I can see adding some toasted walnut or pecan pieces with the raisins.
For SCD, use honey. To make this dairy-free, leave out the butter.
I bake these for a full hour because I like my apples really soft, almost like apple sauce. If you want them a bit firmer, pull them out of the oven after about 45 to 50 minutes.
- 4 medium-size apples
- 2 tablespoons (23 g) salted butter
- 1/2 cup (75 g) raisins
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 4 teaspoons (85 g) honey (or maple syrup)
- 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 1/2 tablespoon of butter to the center of each apple, and then pack it with raisins. Add any extra raisins to the bottom of the dish.
- Pour 1 teaspoon of honey into each apple center, and the sprinkle the cinnamon and nutmeg over the top of each apple.
- 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.