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

FAQs

What happens to apple in microwave? ›

Surprisingly, baking favorite Granny Smith doesn't hold up well to being microwaved, and Granny Smith skins, like the skin of Golden Delicious apples, lose aesthetic appeal when cooked. McIntosh, Macoun, and Cortlands will also disintegrate under the power of the microwave.

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.

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.

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.

The cooking process can cause some destruction of beneficial compounds in fruits and vegetables (phytochemicals, antioxidants, vitamins, minerals), BUT it can also make some beneficial compounds (such as lycopene) more available to the body. In fact, microwaving is actually a good way to minimize the loss of nutrients!

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.

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.

There are a few reasons a cake might sink. First, you may have added too much baking soda or the baking soda may have been old. Or, you may have allowed your batter to sit for too long. Both of these would contribute to your cake over rising and then collapsing.

Why did my apples turn to mush in my pie? ›

Perfect Pie Tip #6: Choose Tart Apples

When apples are cooked, this pectin breaks down, and the apples turn mushy. However, there are ways to control this pectin breakdown, helping you to ensure that your apple slices are tender, but still hold their shape in the pie.

The longer the enzyme is exposed, the browner each slice will become. Lemon juice contains citric acid, which is a natural anti-oxidant. Therefore, when you apply lemon juice to apple slices, it helps to prevent the oxidation process.

Whisk 2 tablespoons honey into 1 cup water and soak your apple slices in the mixture for 1–3 minutes. Drain and give them a quick rinse with fresh water (or skip the rinse if you don't mind the honey flavor). Bake those slices into an apple pancake and no one will be worrying about their color.

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.

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.

If you boil an apple in water, the heat will cause the apple's cell walls to break down, and the water-soluble compounds within the apple will leach into the water. This process is similar to making applesauce or apple juice. Boiling apples can soften the fruit, making it easier to mash or puree.

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.

The explanation for this is that the microwaves cause a resonant current inside the fruit or vegetable, heating up the juice and creating a plasma state. The size and moisture content of the food can affect its likelihood of experiencing this phenomenon.

In some regions, warmer temperatures can lead to changes in taste and textural attributes of different apple varieties with effects on acid concentration and fruit firmness in response to earlier blooming and higher temperatures during maturation periods (Sugiura et al. 2013).