Baked Apples
For the simplest dish, with all the flavour of apple pie and comfort of Autumn, but without any fuss in the kitchen it has to be Baked Apples.
The orchard in my mother’s garden was preexisting when we first moved in. Sheltered by hedges, outbuildings and beautiful old walls the orchard is a protected and sunny spot. From a tangle of trees peer crab apples, quinces, plums, pears and apples (for both eating and cooking). In Spring the orchard is a sea of blossom and bulbs, by Summer it is dense and overgrown with long grass and by Autumn the trees heave with fruit. It is one of my favourite parts of the garden and I have many memories of my mother sweeping up and down it with her long wax jacket, secateurs and basket. I always like to think it must have been one of her favourite spots too.
In a Kentish “garden of England” there is no escaping apple trees. Baked Apples were a staple of my childhood, especially in Autumn. As the harvest from one tree alone is simultaneous and generous, good and easy apple recipes are crucial. We send apples away for juicing to have our very own bottled apple juice (where we are in Kent Owlet at Loddington have a wonderful pressing service for local growers). Apple Crumbles work well as they can be made in quantity and freeze beautifully. My sister Rebecca remains the queen of crumbles in our house. However the list goes on with Apple Cakes, Apple Pie, Apple Sauce... There are a lot of traditional recipes for apples which are due a revival Apple Charlotte is a delicious pudding made from apples, sugar, butter and stale bread. It is assembled much like a Summer pudding, then baked and served with custard. However, it is my view that Baked Apples are about the easiest starting point, they have all the flavour of an apple pie but without any of the hassle. They aren’t the prettiest of apple puddings as the apples should collapse, but served warm with brown sugar and ice cream they are wonderful to eat.
First you will need to decide on your apple variety of choice; some turn to mush fast, some explode out of their skins and some stay weirdly firm and never cook down. They are all edible but like Goldilocks you will find your own particular preference. For me a baked apple should be soft enough to eat with a spoon. My mother always used cooking apples/ or Bramley apples which are too tart to eat raw but when cooked turn light and fluffy. The first Bramley tree grew from a pip planted in 1809 by Mary Ann Brailsford in her garden in Southwell. During the early 1900s Bramley apple trees were extensively planted, with the fruit a useful source of food during the First World War. It has since become a loved staple of English cooking. The original Bramley apple tree continues to bear fruit to this day. In 1997, the University of Nottingham cloned the tree to guarantee a continuation of its genome.
In traditional English orchards there are plenty of cooking apple varieties with wonderful names to be enjoyed, as well as eat. There is a resurgence with the spread of community orchards and a general movement towards conserving traditional English orchards. English Heritage is working on just such conservation projects and hotels such as The Newt have planted over 70 different apple varieties in their extensive gardens. The names Blenheim Orange, Howgate Wonder, Tickled Pink, Bardsey and Scotch Dumpling have alone inspired me to want to try and plant some other varieties of cooking apple.
If you aren’t yet charmed by a multitude of English apple varieties there are a host of English apple traditions. From The Apple Tree Man who was seen as a guardian of the orchard, to Wassailing a tradition in which cider is poured on the apple trees to bring good harvest in the next year. Allantide is a historic Cornish festival celebrated on the night of 31 October. Large bright red apples were given as gifts to family members to bring good luck and possibly love. In 1990, the first Apple Day was held in Covent Garden, London, as a way of reviving interest in apples and particularly in local varieties. Today, apple harvests continue to be popular celebrations, should you wish to take part you should look to a historic orchard in your local area. But, for those that simply want an easy recipe to enjoy from the comfort of your their kitchen this Baked Apple one could not be simpler.
Baked Apples
serves 4
4 large cooking Bramley apples
2 tablespoons of sultanas
2 tablespoons soft brown sugar
1 teaspoon ground cinnamon
20g of unsalted butter, cut into 8 knobs of butter
1 tablespoon Demerara sugar
Preheat the oven to 180C fan oven. Wash the apples and core them using an apple corer. Then score the apples, cutting a line around its middle.
Next line a baking tray with baking paper. In a small bowl mix sultanas, soft brown sugar and ground cinnamon. Then divide the sugar mix between the apples. Fill the centres until half way full, add a knob of butter and then continue filling until full, finally top with a second knob of butter. Repeat until all the apples are stuffed.
Sprinkle over the crunchy Demerara sugar to finish. Place in the middle shelf of the oven and bake for 20 minutes for soft but firm, or 30 minutes for collapsed and fluffy. Remove and cool a little. Serve warm with an extra sprinkle of soft brown sugar and a scoop of vanilla ice cream, or thick yogurt.
My Orchard inspired Finds
Celebrating apples with this week’s top finds, these are are not affiliate linked.
This exquisite and elegant Astier de Villatte Red Apple Plate
The sweetest and cheeriest Liberty Patchwork Print Apple Pin Cushion for an avid sewing bee.
If you like to collect biscuit cutters than this Apple shape Cookie Cutter is a cute one.
An ingredient I use in so much of my cooking: Daylesford Organic Apple Cider Vinegar. Sweet and tart with it works beautifully in dressings.
A classic Black Toast Enamel Roasting Dish with Handles, perfect for making Fruit Crumbles and Baked Apples.
A natural Set of Apple and Pear Storage Baskets, for smaller toys or treasures.
The Newt in Somerset’s Signature Blend Sparkling Cyder is both delicious and seasonal.
Willy’s Ginger and Apple Cider Vinegar Daily Shots are one of my husband’s favourites and a great pick me up.
Jellycat’s Fruit Apple is adorable.
Children’s OYOY Apple Cup, such a clever and cool design.
Lanolips 101 Ointment Multi-Balm Green Apple, one of my favourite lip balm brands in the perfect seasonal flavour.
Teapigs Apple and Cinnamon Tea warming and delicious.