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Dessert

Baked Apple Sauce

A simple baked apple sauce made by cooking apples with water until soft.

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

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Quarter and core the apples, but do not peel them.

  2. Place the apples in a deep baking dish, preferably earthenware.

  3. Add enough water to nearly fill the dish.

Bake

  1. Bake in a slow oven at 300°F (150°C) for 2 to 3 hours, ensuring they do not burn.

  2. Cover the dish with a plate while baking.

  3. If the water evaporates, add more to keep the apples juicy.

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

Apples
Break down into soft pulp that becomes the sauce once baked and mashed.
Water
Creates steam and moisture so the apples cook gently and do not dry out or scorch.

The step that matters

Keep enough water in the dish during the long bake. Slow baking for hours can evaporate the liquid and scorch the apples. Topping up the water keeps the fruit moist so it softens evenly into sauce instead of catching on 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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