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Dessert

Baked Sweet Apples

A simple baked apple dish cooked with water until soft.

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

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Wash the apples thoroughly.

  2. Remove the blemish from the end, keeping the stem intact.

  3. Place the apples on a granite pie tin.

  4. Pour 2 to 3 tablespoons of water over the apples.

Bake and serve

  1. Bake in a 350°F (175°C) oven until very soft, about 1.5 to 2 hours depending on size.

  2. Serve hot or cold.

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

Good sweet apples
Provide the fruit whose natural sugars soften and sweeten as it bakes.
Water
Adds moisture in the pan so the apples steam gently and do not dry out.

The step that matters

Bake until very soft. Apples need enough time for their cell walls to break down and starches and pectin to soften. Stopping early leaves them firm and less sweet. Size changes timing, so check for softness rather than relying only on the clock.

“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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