Apple goodness right out of the oven. Omg.
I am soooo the warm dessert lover. It’s a shame, really, because warm desserts are difficult to find outside of your own home. Most desserts are baked, filled, decorated… then put in the refrigerator to set, harden, or cool… and finally a few hours later to be served to the guest.
What about the desserts that are best just seconds out of the oven? The half baked cookies… the chocolate lava cakes with oozing centers… the stuffed and baked apples…
I always find it extremely hard to resist something hot, right out of the oven. The smells are just too apparent!
Bratapfel is a German treat this time of year and keeps right on through Christmas time. It pretty much means an apple stuffed and baked with a cinnamon-y, almond flavor. Sounds superb! I’m in! What’s awesome about this recipe is that it’s simple and quick to put together.
Makes about 4-5 apples
50 g Marzipan
100 g brown sugar
75 g chopped almonds
1 teaspoon cinnamon
1 tablespoon dark rum
100 g flour
200 g whipped cream
- Preheat the oven to 180 Celsius or 350 Fahrenheit.
- Start by coring the apples. If you do not have an apple corer, a small spoon will work by scooping out the center of the apples a little bit at a time. Place on a lined baking dish.
- For the filling, mix the eggs and Marzipan together until all clumps are removed. Place in the mixer with the paddle attachment and begin mixing, adding each ingredient as it follows in the list (leaving out the whipped cream). Once the flour is mixed in, turn off the machine.
- Transfer the filling into a piping bag and fill each of the apples, making sure to fill through the entire apple – meaning, not just the top half, but down to where the hole goes through the apple.
- Bake at 180 Celsius or 350 Fahrenheit for about 30-40 minutes.
- In the meantime, whip the cream to be ready to top off the apples right when they come out of the oven.
- Serve immediately!