Easy Cinnamon Apples Recipe (2024)

FAQs

How do you soften apples without a microwave? ›

Add apples to melted butter, increase heat to medium, and cook- stirring occasionally for 3-5 minutes until softened (they should still have a little bite to them). If you have larger apple pieces, you can pop a lid on your pan for a few minutes to help steam them to soften a little quicker.

Baking: This is the go-to cooking method for apples, and that's because the end result is usually a sweet treat like apple pie or apple crisp. The dry heat used in baking keeps moisture locked in which is ideal when it comes to maintain the apple's juiciness.

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).

Peel, core and dice apple into bite sized (small) pieces. Place apple pieces in microwave safe dish and add 2 tablespoons water. Microwave apple on High 1-3 minutes. Check on it and stir every 20-30 seconds or so until it reaches desired tenderness.

You can peel the apples, or you can leave the skin on for a little extra texture. Either way, chop your apples into small pieces and place them into a boiling pot of water. Boil the apples in the pot until they start to soften. This should take no longer than 15 minutes.

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.

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.

You'll need an oven set to 375°F. Sliced apples take about 25-30 minutes to get soft and tender in the oven. Stuffed whole apples require a little more time and you should plan on 45 minutes or better depending upon the size of your apples. You want the apple to be soft but retain its shape.

Apples score relatively low on both the glycemic index (GI) and the glycemic load (GL) scales, meaning that they should cause a minimal rise in blood sugar levels (10). Apples have a minimal effect on blood sugar levels and are unlikely to cause rapid spikes in blood sugar, even in those with diabetes.

Are apples safe for diabetics? ›

Are apples good for diabetes? Apples can be a good snack for people with diabetes. Their fiber may help prevent spikes in blood sugar, and insulin levels, and fructose may be more beneficial for insulin levels than glucose. Apples also contain many nutrients.

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.

Softer apples like Red Delicious, Golden Delicious, or Macintosh break down too much in the heat of the oven, basically turning into applesauce. So avoid those, and opt for a variety that's firm and crisp like Granny Smith, Fuji, Gala, or Honeycrisp. They'll turn velvety soft while still retaining their shape.

Making a dessert with baked apples doesn't automatically mean they will turn mushy and more closely resemble applesauce than sliced apples. In fact, there's a simple trick that can help you preserve the shape of the fruit for a dessert that even Jacques Pépin would be proud of: pouring hot water over your apple slices.

Boiling apples is a great way to soften them, making them easier to digest and allowing their natural flavors to come through. It is commonly done for making applesauce, apple pie filling, or to create a base for various desserts and dishes.

Cooked apples can be whole, chopped, or sliced. You'll need an oven set to 375°F. Sliced apples take about 25-30 minutes to get soft and tender in the oven.

Apples do best in an environment with 90% humidity. Did you know that your refrigerator is a natural dehydrator? It's easy to see this if you have ever left apples (or other produce for that matter) in the crisper for a while only to slide open that drawer and find a very shriveled up piece of fruit.

Use a potato masher to mash the tender apple chunks into the puree. If you don't have a potato masher, you can use a large fork to do this, although you may end up with a chunkier puree. For a super smooth apple puree, feel free to put your soft apple chunks into a blender or a food processor.