How do you microwave a single baked apple?

I just bought some super-delicious McIntosh apples, so I’m looking forward to reading suggestions on this thread.

My Mom used to bake them in the oven. Here’s an easy recipe for the microwave. I see no reason why it couldn’t be used for just one baked apple.

Core the Apple.

Cinnamon, brown sugar, pinch of salt, butter. Add nuts or raisins or other dried fruits to your taste and put all ingredients in the center of the apple.

Microwave 5–8 mins.

You need a bowl, mug, or dish deep enough to hold the apple and be able to cover when cooking to prevent splatter.

I sometimes take two bowls and turn one upside down to use for a cover.

If you want to be real decadent, after cooking pour over some cream or ½ and ½. Delicious.

@Buttonstc My Mom always ate them with half and half.

Now I want one.

@Pachy

Ideally firm apples such as Granny Smith hold up better to this process.

But if all you have is Macintosh, just realize that the result will be super mushy. But it will still taste terrific :)

@Buttonstc: Do you peel off a strip off the skin?

Is there a reason for the microwave? I’m a dry, oven heat kinda guy.

Laziness and impatience. 5 minutes vs. 35.

I will cede you the laziness but impatience? I’d have thought a clever cat like you would have licked that years ago.

@gailcalled

Peel off a strip of skin? Where?

Coring it eliminates the problem of potential explosion so I don’t peel or pierce the way I would with a baked potato where the possibility of an explosion due to unbroken surface area is far more likely.

I’m trying to figure out why peeling a strip of skin would be desirable.

A few of the recipes on line said to do it like (like a waist line or belt).

Well, that’s interesting. I guess it wouldn’t hurt but I wonder what purpose it serves?

Apparently to keep the apple skin from wrinkling too much and squishing the flesh. Makes as much sense as anything else.

I don’t wear a belt because I don’t want to squish the flesh!

The official reason…

“Core apple and slit skin around the middle to prevent skin from bursting.”

Interesting.

I’ve never had it burst on me but I guess it could happen if the apple is large enough or not that much skin was removed from the top during the coring process.

I don’t have an apple corer specifically so I just go downward at an angle so it’s wider at the top ( obviously) than it likely would be going straight down with a corer.

And for other items like potatoes, I’m much more likely to err on the side of caution and poke tons and tons of holes just to be sure to avoid explosions from the steam buildup.

So, if I ever do get a corer, it’s a helpful hint to tuck away in my brain for the future :)

I microwave mine, mostly because of time, but I have kids so they don’t want to wait that long, but if I have the time I do put them in the oven rather. And I don’t peel them, ever.

3 words: baked apple chips. Cinnomon, no sugar, 2 hrs. at 200• plus 1 hr. In oven with heat off… snacking heaven.