Baked Apples
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Place the apples in a baking dish.
Add the water to the dish.
Bake in a 400°F (200°C) oven until the apples are 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
- Form the soft, tender body of the dish as they cook through in the oven.
- Water
- Creates steam in the dish, helping the apples cook evenly and stay moist.
The step that matters
Bake until the apples are tender. Apples vary in size and density, so the baking time must be judged by texture rather than a fixed clock. Pierce with a knife to check the flesh: it should slide in easily. Underbaked apples stay firm and starchy, while overbaked ones collapse and lose their shape.
“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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