Baked apples with a delicious almond-cinnamon filling is a German recipe that's perfect for apple picking season!
They're oven-roasted apples (called Bratäpfel in German), stuffed with a quickly made almond-cinnamon filling (using white wine!) and baked in the oven for just 35 minutes.
You can serve these baked apples straight out of the oven in individual ramekins, then top them with vanilla ice cream when serving. Or bake them in a large dish, then serve them up on individual plates.
German Baked Apples (Bratäpfel)
- 4 apples I like using Gala or other apples that are not too sweet, but you can use any apples you like.
- 50 grams almond flour
- 50 grams butter melted
- 40 grams sugar
- 1 teaspoon ground cinnamon
- 80 grams marzipan a dough made from almonds found in the baking isle at your grocery store
- 150 milliliters white wine can instead use a fruit liqueur, brandy or apple juice
- 1 Tablespoon lemon juice
- vanilla ice cream for serving, optional but highly recommended
- Preheat oven to 390℉ (200℃).
- Add the almond flour to a dry non-stick pan and roast until starting to turn a golden color. 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 wine and lemon juice. Bring to a boil, then evenly pour over each apple.
- 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 ice cream. Guten Appetit!