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.
Baked Apples
Most apples work for this recipe, but some are better than others. My favorite apples for this recipe are Cameo, Jonagold, Honeycrisp, Braeburn, and Pink Lady.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. 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.
Servings: 4 servings
Calories: 179kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 179kcal | Carbohydrates: 47g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 379mg | Fiber: 6g | Sugar: 25g | Vitamin A: 102IU | Vitamin C: 12mg | Calcium: 39mg | Iron: 1mg
It says to see notes for apple types, but I’m not seeing the notes.
It was in the recipe notes, but hard to find, so I expanded on it. My favorites for this recipe are: Jonagold, Honeycrips, Braeburn, and Pink Lady.
Honeycrisp.
When you’re in a hurry bake the apples in the microwave about 8-10 minutes for 2. I like Jonathan apples best when I can get them with butter and brown sugar.
You can also make applesauce this way by adding water (1/2 cup for 8 apples). Microwave on high for 10-12 minutes. After cooking, add 1 c. sugar if desired, stir and let sit until sugar dissolves about 2-3 minutes. If cooked long enough, the apples can be easily mashed up with a spoon. Voila for excellent applesauce!
Great tips! thanks 🙂 I avoid sugar, so I think honey or maple syrup would work here as well.