When I began this blog, I was hoping it would achieve two things: a) it would make me a spectacular cook (still waiting...) and b) I would find some new, delicious, easy and healthy recipes for everyday use. A few days ago, the latter definitely occurred. As a result, I have been living off baked apples for the past week.
Baked apples represent almost an infinite number of possible flavour combinations, whilst still being healthy and easy to cook. Even coring the apple is unnecessary (or at least, it's asking a lot of a student to own an apple corer).
The basics of a good baked apple:
Choosing your apple: Use an acidic cooking apple, such as a Bramley or Jumbo, to ensure that the final texture of the baked apple is light and fluffy. Most "crisp" eating apples don't bake well, instead just turning dry and hard.
Preparation:Do not peel the apple, since the peel helps prevent it from going dry in the oven. Coring is optional. Some people like to put a filling in the cored apple, such as mincemeat or candied fruit. It is just as easy to put the filling around the outside, if you don't own an apple corer.
Make a horizontal incision around the middle of the apple, just deep enough to cut through the peel. This prevents it from exploding in the oven. (If you have not cored the apple, this step is very necessary).
Place apple in a suitable baking tray and add approximately 4tbl of water. (This prevents the apple going dry and hard.) Add any flavourings you wish. (Remember that if you add honey or syrup, these both have a tendency to burn in the oven, often before the apple is fully cooked. In this instance, you may wish to microwave or part-bake the apple first without the syrup/honey, then finish as normal in the oven). Bake for around 20-30 minutes at 180 degrees C, or ten minutes if you microwaved the apple first.
Ideas for fillings: Walnut, honey and cinnamon, Chopped dates, golden syrup and granola, Dried cranberries and candied orange peel, Caramel syrup.
