BEST Baked Apples Recipe (with a Cranberry & Walnut Filling!) (2024)

FAQs

What is the best apples to bake with? ›

Which apples bake best? 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.

“When apples are cooked, these soluble fibers—which act like prebiotics and feed your gut microbiota (good bacteria)—break down and release higher amounts of pectin, which makes them easier to digest and helps your good gut bacteria thrive by getting rid of toxins and reducing inflammation.”

Granny Smiths are typically my go-to apple for baking, so I'll always have them on hand during the fall months. Their tart, citrusy flavor make them perfect for sweet baked goods, where there's sugar in the recipe. I love using these for homemade caramel apples, too.

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.

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.

In an oven preheated to 350 degrees F, the apples should be perfectly baked after 40-45 minutes (20 minutes covered with foil, 20-25 minutes uncovered).

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.

Whatever you choose, other foods will help neutralize the acid in the apple – especially if they're high in calcium. Rinse with a glass of water. In general, it's just a good idea to drink a glass of water or rinse after eating. Water helps rinse away acid and food particles that have collected between your teeth.

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.

Some experts will tell you to par-cook apples before filling a pie by pouring boiling water over cut apples and soaking them for 10 minutes. Others say to roast them to reduce water content. Still, others say to let cut apples sit for 30-40 minutes to drain natural juices.

Should I soften apples before baking? ›

Should you cook the apples before baking apple pie? You don't have to pre-cook the filling before spooning it into the pie crust, but it's a quick step I recommend. Just 5 minutes on the stove begins the softening process, and also helps the flavors start to mingle.

For applesauce, you essentially want the opposite—apples that will cook down and mash well to create a flavorful sauce. At the same time, avoid apples that are mealy in texture and turn to mush when cooked down. Many cooks avoid Red Delicious for that reason.

Honeycrisp: You might be able to tell by its name, but Honeycrisp apples are where it's at when it comes to loads of juiciness and honey-like sweetness! One unique feature of this sweet apple is its cells fracture perfectly when you take a bite out of it, resulting in the perfect crunch.

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.

Braeburn Apples

A Braeburn's flavor sweetens and concentrates during cooking to evoke a hint of spice, which makes it a natural pick for pie. And since Braeburns don't release much liquid during cooking, they won't lead to a runny filling or soggy pie crust.

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.

Gala apples are my favorite variety for this recipe – I like their sweet/tart flavor and firm texture. But if you have a favorite baking apple, feel free to use it here. Granny smith apples, Honeycrisps, Jonagolds, or a mix would all be excellent.

Green apples, like Granny Smith apples, have a much denser texture. That makes them better able to withstand high heat. So green apples are preferred when apples are used for baking.