Baked Apples with Almond Cinnamon Filling
This Is A Sponsored Post That Contains Affiliate Links
It’s apple picking season! To celebrate the arrival of October and its fall flavors, I decided to make warming German Bratäpfel aka oven-roasted apples, stuffed with an almond-cinnamon mixture, that are then baked in Schönauer Apfel apple liqueur for 35 minutes. Serve straight out of the oven in individual oven-safe dishes for a pretty display and garnish with vanilla bean gelato for the ultimate highlight at the end of a nice fall or winter dinner with friends or family. Find the recipe below and enjoy!
As some of you may have noticed, I recently started featuring more and more liqueurs and alcoholic beverages on my blog and social media. That’s because Niche Import Co., a liquor importer specific to German and Austrian liqueurs and wines, contacted me a few weeks ago about collaborating on posts – I am so excited that we were able to work out a great partnership that now allows me to get paid for some of the work I do, while also allowing you to discover some great German and Austrian brands of alcoholic beverages that are most likely available in your area (to find out, check this link). I came up with lots of creative new German recipes that incorporate those liqueurs and wines. If I don’t use them in the recipe, I will suggest wine, liqueur or cocktail pairings. I couldn’t be happier about this opportunity that feels like such a natural fit!
An important anniversary is also fast approaching: dirndl kitchen will be 2 years old in just a few short days! It’s been a, hilly and fun road so far! Be on the lookout for snapshots of my new dirndl and I, and the grand reveal of a website makeover – so so exciting! It pays off to have extremely talented friends and family to help with photography and website design in exchange for homemade food! I appreciate every one of you lovely German food lovers who have supported me along the way – please stay tuned for all the exciting happenings!
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Ingredients for 4 servings:
- 1/3 c (50 g) almond flour
- 4 red, slightly sour apples (I used organic Gala apples)
- 4 Tbsp (50 g) butter, melted
- 3 Tbsp sugar
- 1 tsp ground cinnamon
- 3 oz (80 g) marzipan (a dough made from almonds found in the baking isle at your grocery store)
- 2/3 c (150 ml) Schönauer Apfel apple liqueur (check here for availability in your area!)
- 1 Tbsp lemon juice
- Dried cranberries for garnish
- Vanilla bean gelato (if desired)
- Preheat oven to 390 degrees Fahrenheit (200 degrees Celsius).
- Add the almond flour to a dry non-stick pan and roast until golden brown. Transfer to a small bowl and let cool.
- Wash the apples, cut off the top “lid,” then carefully remove the core and cut out a generous opening. Place in individual oven-safe dishes or in one larger casserole dish.
- Divide the marzipan into 4 portions (20 g each) and press down to the bottom of the holes.
- Combine butter, sugar, cinnamon and roasted almond flour and distribute evenly between the 4 apples over the marzipan paste.
- In the same pan you used to roast the almond flour, add the Schönauer Apfel apple liqueur and lemon juice. Bring to a boil, then evenly pour over each apple. Sprinkle some dried cranberries over the almond butter.
- Bake for 25 minutes without the apple lids, then add the lids on top each apple and bake for an additional 10 minutes.
- Serve apples in individual casserole dishes or on a plate, pouring the juices on the bottom of the casserole dish over the apple before serving. Enjoy on their own or with some vanilla bean gelato. Guten Appetit!
You would probably also like the fall recipes from my blog:
Sponsored Content and Affiliate Links Disclosure
I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.