Microwave Baked Apples | Easy Fall Apple Dessert Recipe (2024)

FAQs

What happens to an apple in the microwave? ›

Whole apples and pears are two more fruits to put on your “no nukes” list. “Like an egg's tight skin structure, a lot of moisture is held under the skin of these fruits,” Proto says. Heat them whole in your microwave, and you'll have a fruity explosion on your hands.

For Apples

Arrange thinly sliced apple rounds on the glass tray in your microwave. Be sure not to overlap the slices. Lightly pat the slices with a paper towel to absorb excess moisture. Microwave the apple slices on DEFROST mode for 15 minutes, flipping every 5 minutes.

Choose the Right Apples

Some varieties turn to mush so fast they explode out of their skins, while some stay weirdly firm. Either way they're edible, but not ideal—a baked apple should stay intact but be soft enough to eat with a spoon.

All apples will soften in the oven when cooked. However, how soft or firm they end up depends on the variety. If you want a softer texture when cooked, use a softer-fleshed variety like a Macintosh or Jonathan. If you want a crisper texture, use a firmer, crispier-fleshed apple like a Granny Smith or honeycrisp.

Putting fruits in the microwave is never a good idea as they will lose a bit of their taste and texture if you put them in the microwave. Some fruits might withstand the heat, but others like grapes, apples, peaches and pear will explode.

Microwave for 4.5 to 5 minutes, or until edges of apples start to curl up. Flip each slice and continue to microwave for 30 seconds to 1 minute, or until edges are crisp. Remove from microwave and let stand 10 minutes, or until crispy and dry. Serve immediately.

Why are my dehydrated apples not crispy? This means you haven't dehydrated your homemade apple chips for long enough. You can place them back into your dehydrator for longer.

Apple slices may be peeled or unpeeled, but peeled fruit will dry more quickly.

peel your apples. While the debate on whether or not to peel your apples seems never-ending, it really comes down to a matter of personal choice. Unpeeled apples will add a bit of color and texture to your pie, but they may prevent the apples from melding together when baked.

The most common reasons a cake sinks in the middle include the following: The pan is too small. There's too much liquid. Opening the oven or moving pans during baking.

Why do cooks put lemon juice on freshly cut apples? ›

Lemon juice helps keep the apple from turning brown because it is full of ascorbic acid (Vitamin C) and it has a low (acidic) pH level. Ascorbic acid works because oxygen will react with it before it reacts with the polyphenol oxidase enzyme in the fruit.

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.

Yes, apples are a fantastic addition to your dog's diet. They provide vitamin A, vitamin C and dietary fibre. They also provide a way to keep your dog's teeth clean and can help freshen their breath. But before you feed apples to your dog, always remove the core and the seeds.

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.

This process is similar to making applesauce or apple juice. Boiling apples can soften the fruit, making it easier to mash or puree. The heat will also cause the release of flavors and aromas from the apple.

Both cooked and raw apples are healthy. Raw apples provide fibre, Vitamin C, and Potassium, and may reduce cardio-vascular disease risk for example. But when apples are cooked, they also release extra pectin – a special form of fibre.

For this purpose, the heat application applied before storage of apples was found beneficial by affecting the quality of apples during storage. With this way, the softening of fruit was reduced.

“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.”