German Baked Apples (Bratäpfel)
German Baked Apples (Bratäpfel) are the ultimate cozy dessert, just like a warm hug straight from the oven. Tender, caramelized apples filled with buttery toasted almonds make every bite rich and satisfying. A drizzle of warm vanilla cream takes them over the top, making this simple treat feel effortlessly elegant. No complicated steps, no fancy ingredients, just pure, nostalgic comfort in every bite.
Ingredients
For the Baked Apples
- 4 apples Honeycrisp, Gala, or Granny Smith cored
- 1-2 tbsp butter melted, for brushing
- 1 tbsp brown sugar optional, for extra sweetness
- ¼ cup almonds whole or slivered, for stuffing
- ¼ cup raisins optional, for stuffing
- 2-3 tbsp rum, brandy, or amaretto optional, for soaking the almonds and raisins
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 4 pieces butter about ½ teaspoon per apple, for placing on top of the almonds
- vanilla cream for drizzling
Warm Vanilla Cream
- 1 cup heavy cream
- ½ cup whole milk
- ¼ cup sugar
- 1 vanilla bean or 1 tbsp vanilla extract
- 2 egg yolks
- 1 tbsp unsalted butter optional, for richness
Instructions
For the Baked Apples
- Preheat the oven to 375°F (190°C).
- Core the apples, leaving a hollow center for stuffing. Slice off the tops to create a flat surface, if desired.
- If using alcohol, soak the almonds in rum, brandy, or amaretto for 10-15 minutes. Drain before stuffing.
- In a small bowl, mix the almonds and raisins with cinnamon and nutmeg for extra warmth and spice.
- Stuff the hollowed apples with the almond mixture, packing it into the center.
- Place a small piece of butter (about ½ teaspoon) on top of the almonds in each apple.
- In another small bowl, melt the remaining butter and add the brown sugar (if using). Drizzle or brush the butter mixture over the stuffed apples.
- Place the stuffed apples in a baking dish or on a baking sheet. Bake them in the preheated oven for 30-40 minutes, or until the apples are tender and lightly golden.
- Once baked, remove the apples from the oven. Let them cool slightly before serving.
- Serve drizzled with warm vanilla cream or a little condensed milk.
- Enjoy!
Warm Vanilla Cream
- In a medium saucepan, combine the cream, milk, and sugar.
- If using a vanilla bean, split the bean lengthwise and scrape the seeds into the saucepan. Add the vanilla pod as well. If using vanilla extract, add it to the pan after heating the milk mixture (step 4).
- Heat the mixture over medium heat, stirring occasionally, until it’s hot but not boiling (about 3-4 minutes). Remove from heat.
- In a separate bowl, whisk together the egg yolks until smooth. Slowly pour about ½ cup of the hot milk mixture into the yolks, whisking constantly to temper the eggs.
- Gradually add the egg mixture back into the saucepan with the rest of the milk mixture, stirring constantly.
- Return the saucepan to the heat and cook over low heat, stirring constantly until the sauce thickens enough to coat the back of a spoon (about 2-3 minutes).
- Remove from heat and strain out the vanilla pod (if using). Stir in the butter for extra richness, if desired.
- Serve the warm vanilla sauce immediately over the baked apples.
Notes
- For extra sweetness, sprinkle with extra sugar or serve with vanilla ice cream.
- Try different nuts! While almonds are common, walnuts or hazelnuts are also used in some German recipes.
- Choose the right apples. Tart apples like Granny Smith are often preferred in Germany because they balance the sweetness of the filling.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
2 responses to “German Baked Apples (Bratäpfel)”
This reminds me Germany! My Oma used to make this for us when we visited in the summers. Thank you so much for posting this recipe. It brings back so many warm memories for me.
Oh I love that!! my Oma & Mum used to make it all the time for me too! I’m so happy I can bring you a recipe that delivers good memories for you.