I’m obsessed with this recipe because it combines my love for cozy fall flavors with the satisfaction of a sweet, warm dessert that’s perfect for any chilly evening. Plus, it’s so simple to make yet feels like an indulgent treat, bringing back nostalgic vibes with every bite.
Creating cozy desserts is one of my great loves, and Bratapfel—German baked apples—is one of my very favorites. It is a dish that delights the senses and, above all, warms the heart.
You take juicy apples (Boskoop and Granny Smith are my go-to varieties), stuff them with a blissful mixture of raisins, chopped almonds, and marzipan, and then add a generous splash of rum (or any good quality spirits you’ve got on hand). Sweeten it all with honey, and you can’t go wrong.
Ingredients
Apples:
Rich in fiber and vitamin C; inherently sweet with a hint of tartness.
Raisins:
High in carbohydrates and iron; contribute natural sweetness and a chewy texture.
Rum or Apple Juice:
Improves taste with a delicate heat or touches of fruitiness.
Chopped Almonds or Hazelnuts:
Supply nutritious fats, proteins, and an enjoyable crunch.
Marzipan:
Based on almonds; contributes to a richness and sweetness with a nutty flair.
Honey:
Sweetener from a natural source; imparts a golden color, a smooth texture, and a hint of taste that gives it character.
Cinnamon:
Provides and supplies heat and flavor; augments the succulence of fruit and dessert without additional saccharine ingredients.
Vanilla Extract:
Contributes richness with fragrant, sweet, and creamy nuances.
Ingredient Quantities
- 4 large apples (such as Boskoop or Granny Smith)
- 50g raisins
- 3 tablespoons rum or apple juice
- 40g chopped almonds or hazelnuts
- 40g marzipan, diced
- 2 tablespoons honey
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 40g butter, cut into small cubes
- 200ml apple juice or cider
Instructions
1. Heat your oven to 180°C (350°F). Remove the cores from the apples, but don’t cut all the way through; you want the bottoms to remain intact, creating an appealing small cavity for the filling.
2. Soak the raisins in the rum or apple juice for about 10 minutes in a small bowl.
3. In a separate bowl, mix the chopped almonds or hazelnuts, diced marzipan, honey, cinnamon, and vanilla extract.
4. Add the drained raisins to the nut and marzipan mixture, and stir to combine.
5. Prepare the stuffing for the apples, then stuff the apples, filling each one with the stuffing and pressing it gently into the cavities.
6. Put the apples, which you have stuffed, into a baking dish. On top of each apple, place a few cubes of butter.
7. Put the apple juice or cider into the baking dish surrounding the apples.
8. Cover the baking dish with aluminum foil. Bake for 25 minutes.
9. Take off the foil and bake for another 10-15 minutes. When you take it out of the oven, the apples should be tender and golden brown.
10. Warm the baked apples and serve them, if you like, with a drizzle of the juices from the baking dish.
Equipment Needed
1. Oven
2. Apple corer
3. Cutting board
4. Knife
5. 2 Small bowls
6. Spoon
7. Baking dish
8. Aluminum foil
9. Measuring spoons
10. Measuring cup
FAQ
- Q: Can I make this recipe without alcohol?Q: Can I use apple juice instead of rum to make a non-alcoholic version?
- Q: What’s the best type of apple to use?A: It is recommended that you use tart apples like Boskoop or Granny Smith because they stand up well to baking and offer a good contrast with the sweet filling.
- Q: Can I substitute the marzipan?Q: Can I use almond paste instead of marzipan? Or, if I can’t get marzipan, can I use something else?
A: Yes, if you don’t have marzipan, you can use almond paste or omit it entirely.
- Q: Can I prepare the filling in advance?A: The day before you plan to stuff the apples, you can make the filling and store it in the refrigerator.
- Q: Do I need to peel the apples?A: No, you don’t have to peel the apples; the skin helps to keep the structure intact while it is baking.
- Q: Can I use other nuts besides almonds or hazelnuts?Certainly; you could use either walnuts or pecans. They provide the same nutritional benefits and add a nice, alternative flavor when paired with the other ingredients.
Substitutions and Variations
If Fuji or Honeycrisp apples are used in place of Granny Smith apples, the balance and tartness and sweetness will be similar.
Substitute brandy for rum to give a deeper flavor, or use orange juice if you want a zero-proof option.
Chopped almonds can be substituted with walnuts or pecans to impart a different nutty flavor and texture.
Use almond paste for a similar almond flavor, although the texture will be slightly different; this substitution is acceptable as long as you remember what almond paste is not: it is not almond butter, and it is devoid of any ingredients that could make it akin to what your grandmother might have had.
Substituting maple syrup for honey gives you a different kind of sweetness and a subtle maple aroma.
Pro Tips
1. Choose the Right Apples: Opt for firm apples like Granny Smith or Boskoop as they hold their shape well during baking and provide a nice balance of tartness to the sweet filling.
2. Enhance the Flavor: Before baking, sprinkle a pinch of sea salt over the stuffed apples. This will enhance the flavors and add depth to the sweetness of the filling.
3. Optimal Soaking: Consider soaking the raisins in warmed rum or apple juice. This helps them absorb more liquid and flavor, resulting in a juicier filling.
4. Extra Texture: Toast the chopped almonds or hazelnuts lightly before mixing them into the filling. This brings out a nutty flavor and adds a crunchy texture to the filling.
5. Caramelized Finish: For an extra caramelized apple top, brush a little extra honey on the tops of the apples after uncovering them for the last 10-15 minutes of baking. This will give them a beautiful glaze and enhance the sweetness.
Bratapfel German Baked Apples Recipe
My favorite Bratapfel German Baked Apples Recipe
Equipment Needed:
1. Oven
2. Apple corer
3. Cutting board
4. Knife
5. 2 Small bowls
6. Spoon
7. Baking dish
8. Aluminum foil
9. Measuring spoons
10. Measuring cup
Ingredients:
- 4 large apples (such as Boskoop or Granny Smith)
- 50g raisins
- 3 tablespoons rum or apple juice
- 40g chopped almonds or hazelnuts
- 40g marzipan, diced
- 2 tablespoons honey
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 40g butter, cut into small cubes
- 200ml apple juice or cider
Instructions:
1. Heat your oven to 180°C (350°F). Remove the cores from the apples, but don’t cut all the way through; you want the bottoms to remain intact, creating an appealing small cavity for the filling.
2. Soak the raisins in the rum or apple juice for about 10 minutes in a small bowl.
3. In a separate bowl, mix the chopped almonds or hazelnuts, diced marzipan, honey, cinnamon, and vanilla extract.
4. Add the drained raisins to the nut and marzipan mixture, and stir to combine.
5. Prepare the stuffing for the apples, then stuff the apples, filling each one with the stuffing and pressing it gently into the cavities.
6. Put the apples, which you have stuffed, into a baking dish. On top of each apple, place a few cubes of butter.
7. Put the apple juice or cider into the baking dish surrounding the apples.
8. Cover the baking dish with aluminum foil. Bake for 25 minutes.
9. Take off the foil and bake for another 10-15 minutes. When you take it out of the oven, the apples should be tender and golden brown.
10. Warm the baked apples and serve them, if you like, with a drizzle of the juices from the baking dish.
