Name: German Baked Apples with Cinnamon and Nuts Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: German
Ingredients: 4 large tart apples (e.g., Boskop, Elstar, Jonagold, Granny Smith, Braeburn, Honeycrisp, Bramley); 4 tablespoons raisins or currants; 2 tablespoons rum (optional); 50 g (1.7 oz) chopped nuts (almonds, hazelnuts, or walnuts); 2 tablespoons butter; 1 tablespoon brown sugar; 1 tablespoon lemon juice; ½ teaspoon ground cinnamon (adjust to taste); 50 g (1.7 oz) marzipan or alternatively 3 tablespoons fruit jam (apricot, cherry, or red currant); 500 g (17 fl oz) whole milk; 2 tablespoons cornstarch (20 g / 0.7 oz); 3 tablespoons sugar (approx. 35 g / 1.2 oz); 1 pinch salt; 1 vanilla pod; 2 egg yolks

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Introduction

Bratapfel, or German baked apples, is a cozy and comforting dessert perfect for chilly evenings. Filled with a fragrant mix of cinnamon, nuts, and raisins, these tender apples are baked until soft and served with a luscious vanilla sauce. It’s a simple yet classic treat that brings warmth and sweetness to your table.

A red apple with its top cut off and placed back like a lid sits in the center of a white plate with a scalloped edge, resting on a white marbled surface. Inside the apple, there is a filling made of chopped nuts and raisins, with some light caramel or syrup dripping slightly down the sides. The apple is surrounded by a pool of creamy white sauce on the plate. A silver fork is placed in the lower right corner of the plate near the apple, and a white ceramic pitcher is partially visible on the right side of the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large tart apples (e.g., Boskop, Elstar, Jonagold, Granny Smith, Braeburn, Honeycrisp, Bramley)
4 tablespoons raisins or currants
2 tablespoons rum (optional)
50 g (1.7 oz) chopped nuts (almonds, hazelnuts, or walnuts)
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon lemon juice
½ teaspoon ground cinnamon (use more if you like)
Choose one:
- 50 g (1.7 oz) marzipan
- or 3 tablespoons fruit jam (apricot, cherry, or red currant)

For the Vanilla Sauce

500 g (17 fl oz) whole milk
2 tablespoons cornflour (cornstarch)
3 tablespoons sugar (about 35 g / 1.2 oz)
1 pinch salt
1 vanilla pod
2 egg yolks

Instructions

Step 1: (Optional) The night before, soak the raisins or currants in rum to plump them up and add flavor.
Step 2: Roast the chopped nuts in a frying pan over medium heat, stirring constantly until fragrant and lightly browned. Add butter and brown sugar, stirring until the sugar dissolves and nuts caramelize.
Step 3: Remove the pan from heat. Stir in the soaked or dry raisins, ground cinnamon, and lemon juice.
Step 4: Add marzipan to the warm nut mixture and knead it into a smooth paste (heat helps it soften). Alternatively, use fruit jam and stir to smooth.
Step 5: Preheat the oven to 180°C / 356°F (circulated heat). Grease a baking dish with butter.
Step 6: Carefully slice off the tops of the apples. Using an apple corer or sharp knife, carve out the centers, making the cavity large enough to hold the filling.
Step 7: Place the apple bottoms into the baking dish. Fill each apple with the marzipan or jam nut mixture, packing it in firmly with a spoon or the handle of a wooden spoon. Replace the apple tops on the filled apples (optional for appearance).
Step 8: Bake for about 45 minutes. After 22–23 minutes, cover the apples with aluminum foil to prevent burning, then continue baking until tender.
Step 9: To prepare the vanilla sauce, mix cornflour with 4 tablespoons of the milk until smooth. In a saucepan, heat the remaining milk with sugar, salt, and the split vanilla pod with scraped seeds.
Step 10: Bring milk mixture to a boil, then remove the vanilla pod. Stir in the cornflour mixture and cook for 1 minute.
Step 11: Temper the egg yolks by whisking 6 tablespoons of hot sauce into them, then combine back into the saucepan. Stir well and remove from heat.
Step 12: Serve the warm baked apples with the vanilla sauce poured over.

Tips & Variations

Choose tart apple varieties that hold their shape well during baking, such as Granny Smith or Braeburn.
Soaking raisins in rum adds depth; substitute with apple juice for a non-alcoholic option.
Use fruit jams with a slightly sour taste like apricot or red currant for balance against the sweetness.
Cover apples halfway through baking with foil to prevent over-browning, especially if your oven runs hot.
For a vegan version, substitute butter with coconut oil and use a plant-based milk and thickener for the sauce.

Storage

Store leftover baked apples covered in the refrigerator for up to 2 days. Reheat gently in the microwave or oven before serving. The vanilla sauce can be stored separately in the fridge for 1–2 days and reheated over low heat, stirring frequently to prevent curdling.

How to Serve

A whole red apple sits in the center of a white plate with a blue rim, its top cut off and placed back like a lid, showing a filling inside. The filling is crumbly and brown, with nuts and raisins visible, and some cream sauce is dripping down the sides of the apple onto the plate. The plate is on a white marbled surface with a red and white checkered cloth partially visible behind it. There is a silver fork resting on the plate’s edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Bratapfel in advance?

Yes, you can prepare the apple filling and core the apples the day before. Assemble and bake them fresh for the best texture and flavor.

What can I substitute for marzipan if I don’t have any?

If you don’t have marzipan, a smooth fruit jam like apricot or cherry jam works well as an alternative filling that complements the nuts and spices.