This work discusses results of experimental investigations of the specific heat, C, of apple in a wide interval of moisture contents (W = 0 − 0.9) and temperatures (T = 283 − 363 K). The obtained data reveal the important role of the bound water in determination of C(W, T ) behaviour. The additive model for description of C(W ) dependence in the moisture range of 0.1 < W < 1.0 was applied, where the apple was considered as a mixture of water and hydrated apple material (water plasticised apple) with specific heat C h . The difference between C h and specific heat of dry apple, ∆Cb = C h − C d , was proposed as a measure of the excess contribution of bound water to the specific heat. The estimated amounts of bound water W b were comparable with the monolayer moisture content in apple. The analytical equation was proposed for approximation of C(W, T ) dependencies in the studied intervals of moisture content and temperature.