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Dessert

Baked Sweet Apples

A simple baked sweet apple dish cooked slowly with water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Baked Sweet Apples

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Wash the sweet apples and place them in a baking pan.

  2. Add a little water to the pan.

Bake

  1. Bake slowly at 300°F (150°C) for several hours until they are a rich, dark‑brown color.

Recipe from a historical cookbook (Internet Archive).

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

Sweet apples
Provide the main body and natural sugars that slowly caramelize into a rich, dark-brown color.
Water
Adds moisture in the pan so the apples cook gently and do not dry out during the long bake.

The step that matters

Bake slowly until dark brown. Low, slow heat lets the apples' natural sugars caramelize and their starches break down gradually, giving a deep color and soft texture. Rushing with higher heat can scorch the surface before the inside softens.

“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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