Baked Apples
Ingredients
Directions
Prepare
Select good, ripe apples free from imperfections and of nearly equal size.
Wipe the apples carefully to remove all dirt.
Bake
Place the apples in a baking dish.
Add enough water to cover the bottom of the dish if the fruit is not very juicy.
Bake until tender.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Apples
- Provide the main body, sweetness and tartness that soften into a tender, juicy fruit when baked.
- Water
- Adds moisture to the dish so the apples do not scorch or dry out in the oven.
The step that matters
Adding water only when the fruit is not very juicy. Juicy apples release their own liquid as they bake, so extra water can dilute them. Dry apples need some water to steam gently and stay moist instead of scorching on the bottom of the dish.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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