When the weather’s dreary and chilly, nothing beats a baked apple for comfort. In her book One’s Company, author Barbara Holland describes a baked apple as the perfect remedy [f]or October, when the days are getting shorter and your coat smells of mothballs.” While she mentions that an apple (with butter, nutmeg, cinnamon, and sugar) can be baked in the microwave in four minutes, she notes, correctly, that “it smells better that way and warms up the kitchen” to bake it in a 350-degree oven for an hour.
If you want to do it great-great-grandma’s way, here’s a baked-apple recipe from 1917:
8 tablespoons sugar
1/2 cup water
1/2 teaspoon cinnamon
2 tablespoons butter
Select apples of uniform size. Wash and core. Place in a pan; cover the bottom with water. Fill each cavity with sugar, a dash of powdered cinnamon, and a tiny lump of butter. Bake for thirty minutes in a hot* oven, basting occasionally. Serve around a platter of pork chops.
I suppose you could add raisins to it, as the photo suggests, or chopped nuts, or even a piece of caramel candy to make sort of a hot caramel apple. But I’m a purist and like mine with the ingredients above, plus nutmeg, plus a dollop of real whipped cream. Yum!
*(Note: A “hot” oven would be about 400-425 degrees Farenheit or 200-220 degrees Celsius.Back in 1917, much baking was done in a wood-burning oven without precise temperature controls. My Grandma Ruby, an accomplished baker, could tell when an oven was ready by opening the door and thrusting her hand into it. I don’t recommend this method, but for Grandma, the way the heat felt on her skin told her what she needed to know.)