Bought 10 Granny Smith apples on sale and looking for easy baking recipes as it’s my first time. The temperature for recipes ranges from 175°C-200°C and timings are 30-60 minutes. Just using 2 apples and not putting juice just warm water, considering that ovens may vary. This recipe use only 5 ingredients.

“Old-fashioned baked apples are a nutritious, low-calorie dessert rich in fiber, antioxidants, and anti-inflammatory properties, benefiting digestion, heart health, and blood sugar levels. They are easy to prepare with cinnamon and spices, especially using skin-on apples for added fiber and prebiotics. Baked apples contain vitamin C and polyphenols like quercetin, which reduce inflammation, and have a low glycemic index when made without added sugar. Ingredients such as walnuts and oats add Omega-3 fatty acids, promoting cardiovascular health. For best results, use firm, tart varieties like Granny Smith.”

“Granny Smith apple, known for its bright green colour and tart flavour, originates from Australia and is popular for baking and snacking. It is high in fiber, particularly pectin, which aids digestion, weight management, and cholesterol reduction. With 4–5g of fiber per medium apple, it promotes gut health and helps manage blood sugar levels, potentially lowering the risk of type 2 diabetes. Additionally, its antioxidants may reduce inflammation and support heart health, while also providing vitamin C, potassium, and vitamin B6 for immunity and muscle function.”

Glad to try baking apples; they turned out soft yet comforting and delicious. Next time, I’ll use less time and temperature. Let’s bake!!!

Ingredients

2 Granny Smith apples
1/2 Tsp cinnamon powder
1-1 1/2 Tbs dried craisins
1-2 Tbs butter (OPT)
1/8 c warm water

Method

Preheat oven to 190°C. Roughly chopped dried craisins, place in a small bowl, and sprinkles cinnamon over it. Stir to mix well. Set aside. Melt butter in microwave at interval of 10 seconds until melted and set aside. Let it cool slightly. Then add melted butter into craisins and cinnamon mixture, and toss to coat well. Set aside.

Wash the apple and place it on a stable, flat surface or cutting board. Position the sharp edge of the apple corer over the stem, aiming directly down through the center of the apple. Apply even pressure with both hands, pushing the corer down while twisting gently to slice through the flesh.

Do not push the corer all the way through the base. Stop about 3/4 of the way down to create a “cup” for your filling. Twist the corer and pull it back out. The core should come out in one piece. Note: If any seeds remain at the bottom, use a small spoon or a melon baller if you have one; to scoop them out, keeping the base intact.

Spoon the craisins cinnamon and butter mixture into the hole of the apples, filling all the way to the top. Note: Gently press in but don’t stuff too much. Place apples in a baking dish. Pour warm water into baking dish around the apples. The water helps prevent the apples from drying out and burning.

Bake for 30-40 minutes or until apples appear slightly soft. My time is a bit too long, so the apples looks a bit mushy. Remove apples from the oven. Serve warm on its own or with ice cream. Enjoy!!!

Note: Bake longer for softer, mushier baked apples. The time depends on how firm your apples were and how soft you want them to be. Serve warm with salted caramel, or whipped cream, or with juice if you are using juice from the baking dish.

Choose perfectly round apples that are on the firmer side. Make sure they stand up straight on their bottom, so they don’t tip over in the oven. You can add sugar if you want to and from the recipes I browsed “use brown sugar as it adds moisture, as well as the best flavour. You can use the same amount of quick oats instead.” From another recipe: you can add nutmeg, ginger, or cloves for extra warmth. “Use maple syrup or honey instead of sugar for a different sweetener profile.”

“If you don’t have a corer, you can use a paring knife to cut around the core, or a melon baller/measuring spoon to scoop from the top. If you want more stuffing, you can use a melon baller to widen the cavity after removing the center with a corer.”

https://helenscchin.com/2023/04/12/baked-apple-with-craisins-oven-baked/

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