Bratäpfel, baked stuffed apples, are made all autumn and winter in Germany. Firm, tart apples work best, and markets are full of them now.

The recipe was shared by the German consumer magazine ÖKO-TEST. Its filling is made from nuts, raisins, marzipan and lingonberries.

You need no dough and no mixer. The main thing is to core the apples properly so the filling does not leak out in the oven.

What you need

Serves 4:

  • large apples, 4;
  • chopped nuts (almonds, hazelnuts or walnuts), 30 g;
  • raisins, 20 g;
  • lingonberry preserve or jam, 3 tbsp;
  • marzipan, 40 g;
  • cinnamon or gingerbread spice, a pinch;
  • butter, a little;
  • a baking dish and a brush.

How to cook

1. Core the apples. Wash the apples and remove the cores, ideally with an apple corer. Try not to pierce the bottom or the filling will run out; if you do, plug the hole with a little marzipan.

2. Make the filling. Coarsely grate the marzipan and mix it with the nuts, raisins, lingonberries and spice.

3. Fill the apples. Fill the apples and brush them with melted butter.

4. Bake. Grease the dish, put the apples in and bake for 25–30 minutes at 200 °C, top and bottom heat. There is no need to preheat the oven.

5. Check they are done. The apples are ready when the skin wrinkles and splits. The flesh should be soft but not falling apart.

Serve warm with vanilla sauce, vanilla ice cream or cream. Honey can be used instead of sugar in the filling.

As a reminder, we have already baked a British apple crumble with new-season apples.

Nota bene

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