Baked Apples

At this time of year, I love baking apples with cinnamon and a little sugar. They smell great and are a healthy desert. I'm having a hard time, though, finding large apples that would be nice to bake and I'm looking for suggestions. I don't like Bramley because they fall apart when they are baked. Would Cox be good for baking?

Coxes I woudl think are a little small, but they are acidic enough to work in baking.

I would imagine that Granny's would go as well...I use them in apple pies and crumbles and they work out fine.  It needs to be a strong flavoured apple so that it doesn't get hidden in the taste of the spices.


Vicky

I'd have to second Granny Smiths. Bramleys are just yuck. I'm not a huge fan of Coxes, either. We've been eating Pink Lady apples a lot lately but I haven't tried baking with them yet. I suspect they might hold up better than a Bramley though.

Yum, now I want one!

Granny's are good, but I can't find big ones. The only larger apples I've seen are Cox and Bramley's, unfortunately. Pink ladies are just so good fresh, I can't imagine baking them.

I don't think pink ladies would work.  They are too sweet and subtle a taste, and I think the flavour would be hidden with the cinammon. 

Vicky

I'm craving a baked apple now! Mine aren't so healthy, though ... once I add heaps of brown sugar and a great dollop of creme fraiche ... well, you get the picture. 

I'm craving a baked apple now! Mine aren't so healthy, though ... once I add heaps of brown sugar and a great dollop of creme fraiche ... well, you get the picture. 

That sounds great! What kind of apple do you use?

That sounds great! What kind of apple do you use?

I haven't done them in ages, so I'm not really sure. I actually think I'd prefer an eating apple to a cooking apple for baking... in a pie, I'd go for a good tart cooking apple, but I think I'd like something slightly sweeter when there's a whole apple involved. But it's really just a matter of taste.