Baked Apples Recipe (Easy Recipe + Video) - Sally's Baking Addiction (2024)

FAQs

What makes the best baking apples? ›

For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

Precooking the apples gets you one step ahead of that process; it releases the fruit's liquid, causing them to cook down and lose volume before baking.

According to this equivalent list, 10 cups of sliced apples requires 10 medium apples. To be on the safe side, buy one additional apple. You don't want to run short—after all, it's always better to have too many ingredients than too few!

The best way to keep apples' nutrition intact is to eat them raw since cooking can result in the loss of certain nutrients. Having said that, cooked apples are still a very wholesome food that can contribute to maintaining good overall health.

Cooking apples are generally larger, and can be tarter than dessert varieties. Some varieties have a firm flesh that does not break down much when cooked. Culinary varieties with a high acid content produce froth when cooked, which is desirable for some recipes.

There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.

To use this method to prevent apples from turning brown, create a water bath for your apple slices with a ratio of 1 tablespoon of lemon juice to 1 cup of water. Soak the apple slices for 3 to 5 minutes, then drain and rinse them. This simple step should keep your apples from browning for several hours.

Unpeeled apples will add a bit of color and texture to your pie, but they may prevent the apples from melding together when baked. Peeled apples will give you a delicately soft pie with no tough surprises, but some people argue that you lose the apple's nutritional value once the peel is removed.

I cook every day. For s standard size pie, you would need either about 6 large apples or around 8 medium size apples. Not all the medium apples are of the same size and not all people put the same count of the apples but the most simple answer would be 8 apples.

Since we know that three medium-sized apples (or four small ones) make a pound, you can use this as a guide to know how many large apples make up a pound. In general, 2 large apples can often make up a pound, with large apples that are close in size to a softball.

How many apples can you eat a day? ›

Eating 1 apple a day will keep you away from the doctor. Eating two apples a day is good for heart health. You can eat any kind of apple, as long as you eat the peel. Apple peels contain many antioxidants that help fight cancer.

Apples score relatively low on both the glycemic index (GI) and the glycemic load (GL) scales, meaning that they should cause a minimal rise in blood sugar levels (10). Apples have a minimal effect on blood sugar levels and are unlikely to cause rapid spikes in blood sugar, even in those with diabetes.

All apples make a great snack, but tart Granny Smith apples are the best for weight loss. They have a higher concentration of fiber compared to other popular apples, like Gala, McIntosh and Golden Delicious.

May promote gut health

Apples contain pectin, a type of fiber that acts as a prebiotic in your gut microbiome, and a healthy gut is often key to better health. Since dietary fiber cannot be digested, pectin reaches your colon intact, promoting the growth of good bacteria.

Granny Smith.

Firm and very tart, this variety is the go-to for many when it comes to pie because it keeps its shape extremely well. But it isn't exactly known for its flavor, so Granny Smiths are best used in conjunction with sweeter and/or more flavorful apples.

What Makes A Good Apple For Apple Crisp? The best apples for baking keep their structure under heat, which prevents the chunks of fruit from turning into mush after baking. The firm and crisp Granny Smith and Honeycrisp varieties are popular apples to use in apple pies and apple crisps.

Classically bred and grown in Washington State, the Cosmic Crisp^® apple is a cross of the Enterprise and Honeycrisp varieties. The large, juicy and red apple has a perfectly balanced flavor and firm texture, making it ideal for snacking, cooking, baking, and entertaining.

Honeycrisp. One of the sweetest apples around, this Midwestern favorite is good for anything—including baking. It boasts a distinctive juicy crispness and is firm enough that it won't cook down much. It complements just about any other apple variety to make a stellar pie.