Hello there. Craving for delicious, classic baked apples? You can make the winter dessert yourself super easy!
Taste and Occasion
Hardly any other dessert tastes as good in the cold season as baked apples. They smell not only of marzipan, cinnamon, and fruit but also like childhood and an ideal world. Do you feel the same way? That's probably why I'm not very experimental with this recipe. For me, it has to be classic baked apples!
Ingredients
My simple baked apple recipe consists – of course – of lovely, big apples. You can find tips on the variety below in the FAQ. The filling is traditionally made of marzipan - preferably homemade, of course. If it should go fast, the bought alternative is also suitable.
I also add raisins and cinnamon, gingerbread spice, or speculoos spice. Many other people disdain the former. Well, I do not need them now necessarily pure. But in the apple pie, porridge, cheesecake or just baked apples may be quite a few. And if you don't like them, you can replace them with other dried and (very important!) finely chopped fruits like cranberries, plums and cherries.
As I said before, the classic baked apples are easy and quick to make (at least comparatively). 25 minutes after they go in the oven, you'll have a deliciously moist, fruity, sweet dessert on the table. Extra sugar is unnecessary. We usually eat baked apples with vanilla sauce. So this is also an absolute classic. A scoop of vanilla ice cream also tastes delicious with it.
How to make the Perfect Baked Apples
Ready for the perfect baked apples? Let's go! First of all, soak the raisins in about 2 tablespoons of fruit juice. Put the remaining juice in a small saucepan with 1 tablespoon of lemon juice and bring to a boil briefly. Set aside.
Now, it's time to wash the apples and cut off one cap. Use a small knife to cut into apples to hollow them out and use a teaspoon or similar to scrape out the core generously from the top. Attention: The bottom of the apple must still be closed to prevent filling from leaking out! Drizzle 1 tablespoon lemon juice over the apples.
Then, preheat oven to 400°F/200°C. Divide the marzipan into 4 pieces and press about ¾ into each apple "tunnel". Mix the soaked raisins with the cinnamon and the rest of the marzipan (as well as chopped almonds, if desired) and stuff them into the apples as well.
Place the filled apples in a baking dish. Pour the juice mixture over them and put small flakes of butter on the filling to prevent the raisins from burning Bake baked apples without lids for about 20 minutes, then put the lids back on and bake everything for another 5-10 minutes.
Top Tip
I like to make baked apples with almonds and raisins. Or a few chopped nuts. These are optional, though, but give the consistency an exciting contrast, in my opinion. If you don't mind alcohol, you can soak the raisins in rum. All others use juice. I also baste the baked apples with it before baking - which makes my recipe different from most others.
Well, wouldn't a delicious baked apple with marzipan and raisins be something for your next weekend? To make sure it's a success, I've put together a few tips for you here:
I use the ones I have at home u0026#x1f609; Somewhat tart and especially firm varieties like Boskop, Jonagold or Cox Orange are best.
Either with a special apple corer or scoring a circle with a small sharp knife and then scooping out the apple with a teaspoon.
At 360-400°F/180-200°C for about 30 minutes, part of which is with a lid. However, it is a matter of taste how soft and browned you want them to be.
In my experience, they are still good in the refrigerator 1-2 days later.
Yes, for example, putting them in the oven for a short time until they are warm again, or - not quite true to style - in the microwave. The consistency may change a bit, of course.
Recipe Card
Perfect Baked Apples
Ingredients
- 4 apples, large
- 2 tablespoons lemon juice
- 50 grams (⅓ cup) raisins
- 150 milliliters (10 tablespoons) apple juice, or orange juice
- 80 grams (⅓ cup) marzipan
- ¾ teaspoon cinnamon, or gingerbread spice
- 1 tablespoon chopped almonds, or nuts, optional
- 20 grams (1 ½ tablespoons) butter, coarse
Instructions
- Soak the raisins in about 2 tablespoons of fruit juice. Put the remaining juice in a small saucepan with 1 tablespoon of lemon juice and bring to a boil briefly. Set aside.
- Wash apples and cut off one cap. Use a small knife to cut into apples to hollow them out and use a teaspoon or similar to scrape out the core generously from the top. The bottom of the apple must still be closed to prevent filling from leaking out. Drizzle 1 tablespoon lemon juice over the apples.
- Preheat oven to 400°F/200°C. Divide the marzipan into 4 pieces and press about ¾ into each apple "tunnel". Mix the soaked raisins with the cinnamon and the rest of the marzipan (as well as chopped almonds, if desired) and stuff them into the apples as well.
- Place the filled apples in a baking dish. Pour the juice mixture over them and put small flakes of butter on the filling to prevent the raisins from burning.
- Bake baked apples without lids for about 20 minutes, then put the lids back on and bake everything for another 5-10 minutes.
Notes
Ingredient substitutions
Variations
Have fun making them. By the way, now in the colder season, anything with apples is just perfect. For example, the german apple strudel and grandma's apple pie. Or how about the healthier variants, like the low-fat apple cake and the low carb apple pie.
