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German Baked Apples with Cinnamon and Nuts Recipe

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★★★★★

4.7 from 72 reviews

Bratapfel, a traditional German baked apple dessert, features large tart apples filled with a spiced mixture of caramelized nuts, raisins or currants, and either marzipan or fruit jam. Baked until tender and served warm with a rich homemade vanilla sauce, this comforting dessert is perfect for the holiday season or any cozy occasion.

Ingredients

Scale

For the Apples

  • 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)

For the Vanilla Sauce

  • 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

Instructions

  1. Soak the Raisins (Optional): The night before baking, soak 4 tablespoons of raisins or currants in 2 tablespoons of rum to plump and flavor them. This step is optional and can be skipped if preferred.
  2. Roast Nuts and Prepare Filling: Place 50 g chopped nuts in a frying pan over medium heat. Stir continuously to prevent burning. When nuts start to brown and aroma develops, add 2 tablespoons butter and 1 tablespoon brown sugar. Stir until sugar dissolves and nuts caramelize. Remove from heat and stir in the soaked raisins or currants, ½ teaspoon ground cinnamon, and 1 tablespoon lemon juice.
  3. Add Marzipan or Jam: While the nut mixture is still warm, knead in 50 g marzipan to form a smooth paste or alternatively mix in 3 tablespoons fruit jam for a slightly sour filling.
  4. Preheat the Oven: Set your oven to 180°C (356°F) with circulated heat (fan-assisted). Grease the bottom of a baking dish with butter.
  5. Prepare the Apples: Carefully slice off the tops of the 4 apples. Using an apple corer or sharp knife, carve out the cores making the holes slightly wider to accommodate more filling.
  6. Stuff the Apples: Place the apple bottoms in the baking dish. Fill each apple cavity with the marzipan or jam-nut mixture, pressing the filling down with the handle of a wooden spoon to avoid air pockets. Optionally, place the apple tops back onto the filled apples for presentation.
  7. Bake the Apples: Bake in the preheated oven for approximately 45 minutes. Halfway through, cover the apples loosely with aluminum foil to prevent burning.
  8. Make the Vanilla Sauce: In a small bowl, mix 2 tablespoons cornstarch with 4 tablespoons of the milk until smooth and lump-free. In a saucepan, combine the remaining milk, 3 tablespoons sugar, and a pinch of salt. Slice open the vanilla pod lengthwise and scrape the seeds into the milk, adding the pod as well. Bring to a boil, then remove the vanilla pod. Stir in the cornstarch mixture continuously and allow to boil for about one minute. Remove from heat.
  9. Incorporate Egg Yolks: In a separate bowl, combine 6 tablespoons of the hot milk sauce with 2 egg yolks to temper the eggs. Stir this mixture back into the saucepan with the remaining sauce, mixing thoroughly. Return to low heat briefly if necessary until the sauce thickens gently, then remove from heat.
  10. Serve: Plate each baked apple and spoon warm vanilla sauce over or alongside. Enjoy this classic German dessert warm for best flavor and comfort.

Notes

  • Soaking raisins in rum overnight is optional but enhances flavor and texture.
  • You may substitute nuts based on preference or allergy considerations; almonds, hazelnuts, and walnuts all work well.
  • Use tart apples for the best flavor and to contrast with the sweet filling and sauce.
  • The vanilla sauce can be made in advance and reheated gently before serving.
  • Covering apples halfway through baking prevents overbrowning and drying out.
  • For a vegan adaptation, substitute butter with plant-based margarine, use a vegan egg yolk replacer, and almond milk with a thickener for the vanilla sauce.

Keywords: Bratapfel, German Baked Apples, traditional German dessert, baked apples with nuts, vanilla sauce

Find it online: https://biteandenjoy.com/german-baked-apples-with-cinnamon-and-nuts-recipe/