Baked Apples
Fall's favorite apples, ready for the oven

This 2003 column is published online for the first time in 2007.

You see, baked apples were my Mom's favorite. At a young age, I copied her recipe onto a 3x5 card to make it myself - and I still do! In the oven, the simple brown sugar sauce takes on the sweet flavors of the apples: utterly addictive. Less sauce would do, but then again, the apples are small ... do enjoy!

Thanks to imports and new storage techniques, apples are now available year-round.

But selection and freshness remain best in fall when local apples are just picked. For delicious homemade applesauce, try blending varieties – sweet and tart, firm and soft, for example. When apples are plentiful, make extra batches for freezing.

HOMEMADE APPLESAUCE Wash and core apples. Peel if you prefer though it’s unnecessary and adds texture to the end product. Chop into small pieces. Place in saucepan or kettle with a bit of water over medium heat – the apples will secrete additional cooking liquid. Cook until soft, stirring occasionally. Add honey if additional sweetness is desired.

BAKED APPLES Supper a little skimpy tonight? Add hot, rich baked apples to the menu and your family will leave the table with big smiles. Try with a bit of vanilla ice cream – or a splash of cream. Delicious!

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. What’s your favorite way to cook apples? Forward your recipe via e-mail.

BAKED APPLES

Hands-on time: 15 minutes
Total preparation time: 1 hour
9 servings
  • 1-1/2 cups brown sugar
  • 2 tablespoons cornstarch
  • Dash cinnamon
  • Dash nutmeg
  • 1-1/2 cups water
  • 4 tablespoons butter
  • 9 small or medium apples

In a 1½-quart saucepan, combine sugar, cornstarch and spices; stir together with a wooden spoon to remove any obvious lumps. Add water and stir. Bring to a boil over medium heat. Add butter. Cook until thick, stirring occasionally.

Meanwhile, rub a 9x9-inch glass dish with butter. Wash and core the apples and place right side up in the dish. Pour the sauce into and over the apples.

Bake 45 minutes at 325F. Halfway through baking, remove from oven and cover the apples with hot syrup again. Return to oven to complete baking. Serve hot or cold.

NUTRITION ESTIMATE Per Serving: 263Cal; 0g Protein; 6g Tot Fat; 3g Sat Fat; 56g Carb; 2g Fiber; 68mg Sodium; 14mg Cholesterol; Weight Watchers 5 points

More Apple Recipes, Perfect for This Year's Crop

(click a photo for a recipe)
Apple Cider Indian Pudding Dutch Apple Puff Cranberry Applesauce
~ more fall recipes ~

LATER NOTES

• Are dashes of cinnamon and nutmeg enough? I felt tempted to add more when remaking this recently. But dashes are perfect, allowing the delicate apple flavor to infuse the sauce without competition.
• An apple corer makes quick work of removing the cores. Mine, however, has disappeared but a utility knife and a serrated grapefruit knife were good substitutes.
• Look for small apples in three-pound bags in the produce section.

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© Copyright 2003 Kitchen Parade

October 05, 2007 printme Page Permalink |email E-Mail this Recipe



Your Comments:

Oy yeah, that looks good! I've baked apples but never with such a lovely glaze...
Blogger katiez on 10/05/2007
 
Hi Katie ~ This is what baked apples look like before they're baked. Afterward, they're gorgeous to the eye -- all plump and soft and deep caramel brown -- just not to the camera!
Blogger Alanna on 10/05/2007
 
This one really did have me back in my mother's kitchen when I was little. Baked apples with a maraschino cherry on top! Thanks for the memory.
Anonymous Ruth on 10/05/2007
 
I think I just got off the school bus and the kitchen smells like baked apples and a pork roast.
Anonymous 80K on 10/05/2007
 
You know you make me wanna shout, kick my heels up and shout...
Blogger Cynthia on 10/05/2007
 
I love baked apples! I can smell them just by looking at the photo...now I know what I'm doing tomorrow! What a fun blog btw. I'm glad I found it today.
Anonymous Sherry on 10/05/2007
 
That's a great classic comfort food recipe, thanks for sharing, Alanna!
Blogger Pille on 10/06/2007
 
At first glance I thought they were glazed donuts - gave me a sugar rush!
Dessert doesn't have to be junk food. One of these would satisfy my sweet tooth very nicely, thank you.
Blogger Susan on 10/07/2007
 
Looks delicious! How could I resist that glaze?
Blogger Kelly Mahoney on 10/07/2007
 
Was tasty :). Essentially a apple pie without the 'pie'. Made it straight from the recipe but next time would peel the apples along with coring. The skins just dont do anything for me ;P.
Anonymous Anonymous on 10/07/2007
 
Hi anonymous ~ Ah yes, the peel or no peel question, glad you brought it up. I don't peel the apples (nor did my mother) but they can be tough, definitely take some pressure to slice through. When I made them for my dad last week, he complimented me on the softness of the peel - which suggests that other times, the peels have been tough. Last week's batch spent an extra half half hour in the oven, waiting for the ice cream to arrive!

So - yes, do peel. I'd love to know how they work out that way.
Blogger Alanna on 10/08/2007
 
I am a kitchen manager for a Assisted living facility. This looks like a recipe that they would enjoy. I am always looking for a new one. I'll try and let you know
Anonymous Anonymous on 11/01/2007
 
Hi Anonymous ~ If it's any guide, my 81-year old father was licking his chops over this a few weeks ago! I do hope you'll let me know!
Anonymous Alanna on 11/01/2007
 
 
 
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