Old-Time Baked Apples with Sauce

Baked apples are one of my Fall comfort foods, so I was thrilled to find a delightful hundred-year-old recipe for them. The recipe had a new (old?) twist – serve the apples with a custard sauce.

Here’s the original recipe:

Source: Larkin Housewives Cook Book (1917)

And, here’s the recipe updated for modern cooks:

Baked Apples with Sauce

  • Servings: 6
  • Difficulty: moderate
  • Print

3/4 cup sugar

1 teaspoon cinnamon

6 apples (Use an apple variety that keeps its shape when cooked – Rome, Golden Delicious, Granny Smith, Braeburn, etc.)

1/4 cup water

1/2 cup sugar

1 1/2 tablespoons corn starch

1 1/2 cups milk

1 egg. beaten

1 teaspoon vanilla

Preheat oven to 350° F. In a small bowl, combine the cinnamon and sugar. Set aside.

Core apples, and place in a baking dish. (The baking dish will be easier to clean if it is lined with foil.)  Spoon sugar and cinnamon mixture into the center of the apples. (Depending upon the size of the apples, there may be some left-over cinnamon and sugar.) Drizzle a small amount of water over each apple. Place in oven and bake until tender (about 35 – 45 minutes).

In the meantime, make the sauce by putting the sugar and corn starch in a saucepan; stir to combine. Slowly stir in the milk, then put on the stove and bring to a boil using medium heat. Remove from heat and place a small amount (approximately 1 – 2 tablespoons) of hot mixture into dish with the beaten egg, stir quickly. Add the egg mixture to the hot liquid in the saucepan and return to heat. Cook for 1 minute while constantly stirring.  Remove from heat and stir in vanilla.

To serve, spoon sauce over the baked apples. Serve warm.

12 thoughts on “Old-Time Baked Apples with Sauce

  1. Thanks for adding the note about which apple varieties to use. I never can remember which are good for baking, for sauce, or for eating. One thing my favorite grocery has added is a “tart to sweet” board, that shows all of the varieties on that scale. Very helpful.

    I’ve never had baked apples with a sauce, but it looks good. When I bake apples, I usually use brown sugar, cinnamon, chopped nuts and raisins as the filling. The sauce would complement that, too.

  2. I agree with you, shoreacres. I wouldn’t have known what apple varieties to use either if Sheryl hadn’t specified them.

    This recipe looks really good, by the way. I’m planning to make it over the winter.

  3. Oh my! I was just thinking about baking some apples the other day. This sounds so easy and delicious. Is there an easy way to core an apple? I have one of those gadgets that you stick down the apple, but it makes a mess. Any suggestions are appreciated!
    Thank you!

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