Bratapfel is the German name for German baked apples. They are apples that get cored and hollowed out in the center and then are filled with a nut, sugar and spice mixture then baked and served with a crème anglaise or a light vanilla custard sauce on top. They are absolutely delicious!
My sister in law is from Berlin, Germany. While visiting her a week ago, I asked her what she would make as a girl growing up in Germany for the holidays and she told me she would eat these bratapfel, I honestly can’t pronounce it like she can, so I just call them German Baked Apples. After our conversation, I knew I needed to make these when we got home and so I did!
They will make your whole house smell like heaven when they are baking! The crème anglaise adds the perfect touch of sweet creaminess to the tart apple, crunchy and spiced filling and they are just magical. I can see why they are served at Christmas time!
Traditionally the German’s leave a little hat of apple on top, by slicing the top of the apple off them clearing out the center and placing the apple lid back on while they bake, I made mine without the hat and just cored out the entire center so it’s just personal preference, the little hat will keep things a little more moist while baking and keep your nuts from over toasting. However, I personally like the little toast the almonds get on top without the hat. So it is just up to you.
What you need to make German Baked Apples:
makes 6 large apples
- 6 tart cooking apples – I use Granny Smith apples, clear out the center of the apple, you can leave a apple hat or leave it open, just personal preference
- 1 cup slivered or chopped almonds
- 1 cup almond flour
- 1 teaspoon almond extract
- 1 teaspoon ground nutmeg
- 1 tablespoon ground cinnamon
- 4 tablespoons salted butter – melted
- 3/4 cup powdered sugar
For crème anglaise
- 1 egg yolk
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1 tablespoon corn starch
- Generous pinch of salt
Instructions
- Preheat oven to 350 F.
- Core your apples and create a hollow opening for the filling, you can leave a little apple hat on top if you would like, it’s more traditional to do so.
- Mix together the filling ingredients then stuff the apple centers with it.
- Place in a baking pan and bake for 1 hour.
To make the crème anglaise:
- Add all ingredients to a pot and whisk together over medium heat until the mixture thickens, it will be liquid for most of the cooking then suddenly it will thicken, it happens fast to make sure you are whisking the whole time.
- Pour over apples and enjoy.
Here are a few other apple recipes you may love:
- Cinnamon Caramel Apple Tart RECIPE HERE
- The Best Instant Pot Apple Butter RECIPE HERE
- Apple Walnut Matafan RECIPE HERE
- Apple Cider Doughnuts RECIPE HERE
- Healthy Apple Cinnamon Blender Muffins RECIPE HERE
German Baked Apples
Ingredients
- 6 tart cooking apples -I use Granny Smith apples clear out the center of the apple, you can leave a apple hat or leave it open, just personal preference
- 1 cup slivered or chopped almonds
- 1 cup almond flour
- 1 teaspoon almond extract
- 1 teaspoon nutmeg
- 1 tablespoon cinnamon
- 4 tablespoons salted butter – melted
- 3/4 cup powdered sugar
- For Crème Anglaise:
- 1 egg yolk
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1 tablespoon corn starch
- Generous pinch of salt
Instructions
- Preheat oven to 350 F.
- Core your apples and create a hollow opening for the filling, you can leave a little apple hat on top if you would like, it’s more traditional to do so.
- Mix together the filling ingredients then stuff the apple centers with it.
- Place in a baking pan and bake for 1 hour.
- To make the crème anglaise:
- Add all ingredients to a pot and whisk together over medium heat until the mixture thickens, it will be liquid for most of the cooking then suddenly it will thicken, it happens fast to make sure you are whisking the whole time.
- Pour over apples and enjoy.
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