How to Make a Baked Apple

A baked apple is a simple, delicious and time-old recipe that has been cooked for many centuries or as the New York Times once put it, "dates back as far as fire and apples".^[1] This recipe is for the traditional version of a baked apple, which tends to always include raisins and spices, along with some form of traditional sweetener such as sugar or a syrup. You can bake your apple(s) in an oven or cook by microwave. Both methods are provided here.

Edit Ingredients

One apple per person

Handful of raisins per apple (depends on size of each apple)

Cinnamon

1/4 to 1/2 tablespoon of butter or substitute (margarine or macadamia oil are good alternatives)

Pinch of brown sugar or small drops of syrup or evaporated cane juice

Optional: Peach pieces, nutmeg/ mace, allspice, ginger, or lemon juice.

Edit Steps

Core each apple. Medium-sized apples are usually best, since you don't want a tiny treat, but too large an apple will take a long time to cook. Use a melon baller to core the apple. Leave the flower end on as a bottom. Score the skin, making the skin easier to eat.

Cut the skin around the top of the "core hole". The core hole is the hollowed out space where the core sat. Cut the skin about an inch / 2.5 cm around the core hole. Place each apple in a suitably sized baking dish (microwave or oven-proof depending on method you will choose).

Fill the core hole with spices and fruit. This is traditionally cinnamon and raisins, although you can make variations - see "Tips" for suggestions. The amount of raisins you use depends on the size of the core. If you're using other fruit, you will obviously wish to reduce the amount of raisins used. Add a pinch of cinnamon to taste, and a pinch of fresh nutmeg.

Place a pat of butter or alternative on the top of the core hole. Don't use a lot, just enough to cover the hole - a quarter to a half a tablespoon is sufficient.

Add a few sprinkles of sugar or drops of syrup to the top of the raisins. If you do not want to add any sweetener, skip this step. Ensure that you have chosen a sweeter variety of apple if you do not wish to use a sweetener.

Drop a tablespoon of water into the bowl. This will add the moisture needed to keep the apple moist as it bakes, so that it doesn't come out dry. This will also provide a little apple juice at the bottom of the bowl, which adds a lot of flavor.

Bake the apple.
- Oven - Set oven to moderate: 350ºF / 180ºC / gas mark 4. Bake apples for 1 hour, or until they feel tender when pierced with a fork. It is important to check regularly and add more water to prevent the apples from drying out as they bake. Alternatively, if you haven't time or patience to keep checking, place aluminum foil over a pan for 30 minutes and then remove for the last 30 minutes. Some people claim that the aluminum spoils the taste of the apples though, so you may wish to consider this. Keep the foil shiny side down if you use this method.
- Microwave - Although some people frown upon the use of a microwave, it's not just for frozen dinners, nor is it a sign of laziness. You really cannot predict how long it'll take in the microwave, it depends on how hard the apple is. The apple decides for itself! Most apples take at least 10 minutes. After it cooks for five minutes, microwave it at intervals of 30 seconds, checking each time the microwave stops. When the apple is soft and the skin is softer, it's done!

Take out the apple and let it cool off for a few minutes. Don't try to eat it right away, because it will be extremely hot. Some people like cream or whipped cream (or even ice cream) on top. Be sure to cut up the apple, or you'll wind up with the whole apple in your mouth after taking one bite!

Finished.

Edit Video

This video shows a different variation of Baked Apple with a french twist

Edit Tips

Optional ideas: cut up a fresh peach and put small pieces in the core with the raisins. Cut the peach into eighths, then take two eighths and cut them into about 5 pieces each. The rest can be used for another recipe or just eaten. Add a little nutmeg (just a shake) for added spiciness. If you like, also add allspice and maybe even ginger. Pecans also make good filling.

If you don't like apple skin, peel the apple when you core it. Be aware though, that usually after the apple has been baked, the skin can be peeled off easily if you don't want it.

Sprinkle the fruit and spices around the apple if your core hole is filled up. This can be done toward the end of cooking, or even after if you want a "fresher" taste.

Try coating the apple with a fruit conserve like strawberry, for example, and then throw on some brown sugar.

Some companies sell an apple corer. This is a nifty little device able to core apples. If you have one, you can use it. A melon baller scoops it out nicely. Use a knife to scrape out the inside of where the core used to be, as you don't want bits of core in your apple!

Use marshmallows, brown sugar and cinnamon in the center. It makes a caramel meringue.

Edit Warnings

Do not cut the apple into slices before baking. The apples will get mushy and not taste as good.

Be careful! When the apple come out of the microwave or oven, it will be very hot. Do not let children take it out.

When you add nutmeg and peaches to your apple, leave the raisins and cinnamon in too. The peaches and nutmeg will taste strange without the raisins and cinnamon.