These are the most absurdly simple desserts imaginable and a personal favorite of mine from the pantry. Any dried fruit put into them may be substituted, and changing things up keeps things interesting. 

They’re a fantastic treat to make while the oven is already on and takes a few minutes to prepare. My current favorite is dried cranberries, which, when mixed with sultanas and orange zest, make for a truly delicious dessert. 

You may also play around with other sugars. You can combine dark muscovado sugar with dates and produce a deep dark caramel flavor that is delicious. 

Serve with ice cream or correct vanilla custard. If you’re feeling more virtuous, some greek yogurt to round off the experience. You can make it as rich or as simple as you like; either way, it’s a delicious and simple (and inexpensive) dessert.

 

 

Ingredients List

 

  • 4 apples
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • 150g dried fruit (dates, prunes, apricots, cranberries, raisins, sultanas all work well)
  • 1 tsp orange or lemon zest
  • pinch of cinnamon

 

Steps In Making Baked Apples

 

1. Prepare Apples

 

  1. Preheat the oven to 180 degrees Celsius. Using non-stick cooking spray, lightly coat a baking dish large enough to hold four apple halves.
  2. Cut each apple in half from stem to end. Scoop out the core, seeds, and stem using a spoon. 
  3. Place the apple in the baking dish, flesh side up. Strew 1 teaspoon brown sugar and 1/4 teaspoon cinnamon over each apple.

 

2. Make the Topping

 

  1. Melt the butter in a baking pan over medium heat. 
  2. Remove the baking pan from the heat, add dried fruit, zest, cinnamon, and mix. 
  3. Divide the topping between the apples. Lightly press it down onto the apples.

 

3. Bake the Apples

 

  1. Place apples in an ovenproof dish, cover with aluminum foil and bake for 30-40 mins until soft. 
  2. Bake it for another couple of minutes, or until the apples are tender and the topping has browned.

 

Best Apple Variants For Baking

 

Bunch of apples on the ground

 

While all apples are tasty, each apple variety has its distinct qualities. Consequently, especially when ovens are involved, you should know which sort of apple will allow you to get the exact outcome you desire.

Six apple varieties that are great for baking are listed below. Take a look at them:

 

1. Jonagold

 

Jonagolds have a honeyed sweetness, to begin with, and hold up very well in the oven. They don’t keep well, so use them when they’re fresh in the fall.

To give these fruits the attention they deserve, do something like braised and brûléed apples with ice cream. This deliciousness should not be concealed.

 

2. Honeycrisp

 

This is our apple from the desert island. Whether in apple dumplings or an exquisite Tarte Tatin, its shatteringly crunchy texture is sure to stay firm. If you just ate them plain, we wouldn’t blame you. This, as we have stated, is the one.

 

3. Braeburn

 

The flavor of this crisp apple is intense, and it bakes up moist but not mushy. They’ll stand up to a boatload of cinnamon in this yeasted apple coffee cake as it uses a strong taste to stand up to gobs of streusel.

 

4. Mutsu

 

This firm-fleshed, less sour alternative, sometimes called Crispin, is comparable to a Golden Delicious. However, it shines in terms of construction, maintaining a total hardness. Mutsus are excellent for pies and other dishes that require delicate cooking.

 

5. Winesap

 

These apples have a strong taste with rich cider overtones that resist breaking down while cooking. Furthermore, it provides a lot of depth to baked products. In an apple custard, they’ll hold their own against the figs and other fruits.

 

6. Pink Lady (or Cripps Pink)

 

Sweet, tangy, and tannic flavors are well-balanced. When used in a recipe like this apple gingerbread cake with cream, it will keep its form.

 

Tips for Baking Apples

 

  • Aside from the apples mentioned earlier, there are a slew of more good regional types. So, if you have a personal favorite, go ahead and bake it!
  • The baking time will vary significantly based on the size, kind, and even degree of apple ripeness. Test the thickest portion with a fork to see whether it’s done.
  • After 40 minutes in the oven, move the underdone apples to a microwave oven. You can also bake them for another 5 to 10 minutes on full power under a microwave-safe cover.

 

Health Benefits of Apples

 

Eat one apple on going to bed, and you will keep the doctor from earning his bread, is the original phrase behind the saying most people know about apples today. It was first reported in Wales in the 1860s and apples have been regarded as a healthy meal for a long time and a good cause.

Apples are among the most widely consumed and grown fruits worldwide. The apple is high in antioxidants, flavonoids, and dietary fiber, elevating it to the status of a true superfood. Apples have been shown to lower the chance of acquiring medical diseases such as cancer, hypertension, diabetes, cardiovascular disease, and more.

If left unsweetened, one cup of baked apple offers 105 calories, 1 gram of protein, and 28 grams of total carbohydrate. A baked apple has 5 grams of fiber, which is 19 percent of the daily need. A serving of sweetened baked apple, on the other hand, contains 181 calories, including 84 empty calories. Per one cup serving, the total carbohydrate content rises to 47 grams.

Here is a snapshot of a single apple: 

  • Vitamin C: Antioxidant that fights free radicals while also protecting the body from infectious pathogens.
  • B Vitamins: B-complex vitamins are essential for maintaining the integrity of red blood cells and the neurological system.
  • Dietary fiber: Fiber is vital for proper digestion and blood sugar control. It may also help prevent certain diseases and lower bad cholesterol.
  • Polyphenolic compounds: These phytonutrients aid in the protection against free radical damage.
  • Minerals: Apples are high in minerals, including calcium, potassium, and phosphorus. These minerals are necessary for various activities such as bone density, neurological health, and cellular function.

Cooking can cause some nutrients to be lost; therefore, eating apples raw is the best method to keep their nutrition intact. On the other hand, Cooked apples are a very healthy food that can help you maintain your overall health. 

When cooking with apples, avoid using refined sugar. Instead, use whole-wheat alternatives wherever feasible to get the most nutritious bang for your dollars. Keep fats to a bare minimum and avoid hydrogenated oils at all costs. Cooked or raw apples with other fruits, vegetables, legumes, and grains boost nutrients.

 

Frequently Asked Questions About Baked Apples

 

Do baked apples need to be refrigerated?

 

It should be kept cool. At room temperature, both the cooked apples and the oat-ty topping are hazardous meals. Allow cooling to room temperature before storing. 

To absorb condensation, carefully lay a paper towel on top of the crisp. Cover with plastic wrap, foil, or a lid to keep the heat in.

 

How long can you store baked apples?

 

You can keep baked apples in the fridge for up to four days. Before serving, reheat to a warm temperature of 325 degrees.

 

Can you leave baked apples out overnight?

 

Cooked and sliced fruit should not be left out for more than two hours as it can only take a total of two hours. Every minute you pull food out of the fridge to rearrange it, think about eating it. Forgetting to put it away counts toward the two-hour time limit.

 

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Some Final Words

 

Classic baked apples are one of the most delightful fall fruit dishes. Their juices bubble up and make a rich, delicious sauce, and they scent the kitchen and mellow throughout baking.

Serve the apples “simple” with breakfast, brunch, lunch, or as a snack. Try adding ice cream for a delicious seasonal dessert.

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