Food, travel and photography

baked apples

baked apples

A traditional autumn treat, childhood memories for most of us, and very easy to make.

Baked apples

18 October 2020
: serves 2 to 4
: 10 min
: 30 min
: 40 min
: very easy

The baking time will vary depending on the quantity and type of apple you wish to bake.


  • 4 apples
  • 4 TBS of jam (berries preserves are nice)
  • 4 small chunks of salted butter
  • A little icing sugar for decoration
  • Step 1 Pre-heat your oven at a temperature of 180°. Thoroughly clean the apples using a brush and water in your kitchen sink. Remove the seeds and the whole centre part of the apples and place them in a nice and appropriate gratin dish. Do not peel them as the apple skin is not only perfect for the apples to come out nicely and not spread at the bottom of the dish, but also it also tastes delicious :it would be too bad to miss out. Fill in the centre with the jam and the butter the size of a nut. Some people like to puncture the skin with a fork to avoid the apple to burst under the high heat, some use water at the bottom of the dish. Personally, I don’t do any of this and choose to bake the most basic way, but you are most welcome to try the method that suits you. However, I do recommend that you water the apples with their juice if you think about it at about mid-baking time.
  • Step 2 The apples are done when soft inside. Check the texture with the tip of a kitchen knife. Let the apples cool down for about 10 minutes before serving as they will be burning hot when they are just out of the oven. Just for a more elegant look, I spread a little icing sugar on top of each apple.

Good to know!

In England, I use apples such as Rome Beauty, Braeburn, Bancroft, Jonagold and Golden Delicious.  The best is to select apples that stand up straight during the cooking process.

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