German Baked Apples (Bratäpfel)
Baked apples with a delicious almond-cinnamon filling is a German recipe that's perfect for apple picking season!
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 1
Preheat oven to 390℉ (200℃).
- 2
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.
- 3
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.
- 4
Divide the marzipan into 4 portions (20 g each) and press down to the bottom of the holes.
- 5
Combine butter, sugar, cinnamon and roasted almond flour and distribute evenly between the 4 apples over the marzipan paste.
- 6
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.
- 7
Bake for 25 minutes without the apple lids, then add the lids on top each apple and bake for an additional 10 minutes.
- 8
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!