German Baked Apples (Bratäpfeln)

Why You’ll Love German Baked Apples (Bratäpfeln) Recipe

• It brings cozy, homey flavors of butter, nuts, and fruit that feel perfect for cooler weather.

• It’s surprisingly easy to prepare, yet feels elegant enough for guests.

• The contrast between the tender baked apple and the rich vanilla sauce is deeply satisfying.

• It works as a dessert or a sweet main dish, depending on your mood.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the apples:

• baking apples

• unsalted butter

• confectioners’ sugar

• raisins

• chopped walnuts

• ground cinnamon (optional)

For the vanilla sauce:

• large egg yolks

• sugar

• vanilla sugar or pure vanilla extract

• milk

Directions

1. Preheat your oven to 450°F (about 230°C).

2. Core the apples (or cut into quarters, core them, then put them back together).

3. In a bowl, mix together the butter, confectioners’ sugar, raisins, chopped walnuts and, if using, ground cinnamon.

4. Fill the hollowed‑out apples with this mixture.

5. Place the filled apples in a buttered baking dish and cover with a lid or aluminum foil.

6. Bake for about 45 minutes to 1 hour, or until a thin knife tip easily pierces the apple.

7. While the apples bake, prepare the vanilla sauce: in a heat‑proof bowl beat the egg yolks and both sugars (or sugar + vanilla extract) until the mixture is thick and pale. Meanwhile, bring the milk to a boil in a heavy‑bottomed saucepan.

8. Slowly pour the hot milk into the egg yolk mixture in a thin stream, whisking continuously, then pour that mixture back into the saucepan and gently heat until it coats the back of a spoon (do not boil).

9. Remove from heat, stir in vanilla extract if using, and serve warm drizzled over the baked apples.

Servings and timing

• Serves: 4

• Prep time: about 7 minutes

• Cook time: about 60 minutes

• Total time: about 67 minutes

Variations

• Swap out the walnuts for pecans or almonds for a different nutty flavor.

• Use dried cranberries instead of raisins for a little tartness.

• Add a splash of rum or brandy into the filling for an adult twist.

• For a lighter version, omit the vanilla sauce and serve the baked apples with a dollop of whipped cream or Greek yogurt.

• For extra aroma, sprinkle some ground cloves or nutmeg into the filling.

Storage/Reheating

• Store any leftover baked apples in an airtight container in the refrigerator for up to 2 days.

• To reheat: place them in a preheated oven at 325 °F (about 165 °C) for 10‑15 minutes until warmed through. Alternatively, you can microwave each apple on medium power for about 1‑2 minutes (check warmth carefully).

• The vanilla sauce can be stored separately in the fridge for up to 1 day; reheat gently in a saucepan over low heat, stirring so it doesn’t curdle.

FAQs

What type of apples work best?

Firm baking apples are best so they hold their shape during baking. Classic choices include varieties like Belle de Boskoop or other tart pie apples.

Can I skip the vanilla sauce?

Yes — you can serve the baked apples on their own, or with whipped cream, ice cream, or yogurt as an alternative topping.

Is it okay to use salted butter?

Yes, you can use salted butter if that’s what you have — just be mindful of any additional salt in other ingredients (though this particular filling doesn’t typically include extra salt).

How do I know when the apples are done?

They’re done when the tip of a thin knife easily pierces the apple flesh — it should be soft but the apple should still retain its shape.

Can I prepare this ahead of time?

You can prepare the apples with filling ahead, cover and refrigerate, then bake when ready. Prepare the sauce just before serving for best texture.

Can I freeze the baked apples?

Freezing isn’t ideal because the texture of the apple changes after thawing and reheating — best to enjoy fresh or store in the fridge for a short time.

What if I don’t have vanilla sugar?

You can substitute 1 teaspoon of pure vanilla extract in place of vanilla sugar.

Can I make this without nuts (for allergy reasons)?

Absolutely — you can omit the walnuts and use toasted oats, pumpkin seeds, or even extra raisins instead.

Can I make this vegan?

You could approximate it — use a plant‑based butter alternative and skip the vanilla sauce or replace with a non‑dairy custard substitute. Note: the texture won’t be exactly like the original.

Can this be served as a main dish?

Yes — in Germany, baked apples are sometimes served as a sweet main dish, especially during colder months. They’re satisfying and substantial.

Conclusion

These German baked apples are a wonderfully simple yet comforting dessert that bring together warm spices, rich nuts, and sweet filling enveloped in tender roasted apple. Pairing them with the smooth vanilla sauce makes them feel special and satisfying. Whether you’re serving them as a dessert or a cozy main, they’re sure to bring delight and warmth to your table.

German Baked Apples (Bratäpfeln)

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German baked apples, or Bratäpfel, are a traditional holiday dessert made by baking cored apples stuffed with a sweet mixture of nuts, raisins, and spices. Warm and comforting, they are often served with vanilla sauce or ice cream.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Dessert
• Method: Baking
• Cuisine: German
• Diet: Vegetarian

Ingredients

• 4 large baking apples (such as Jonagold or Honeycrisp)
• 1/4 cup chopped nuts (walnuts or hazelnuts)
• 1/4 cup raisins
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 teaspoons butter
• 1/4 cup apple juice or water

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Wash and core the apples, leaving the bottom intact to hold the filling.
3. In a small bowl, mix together the chopped nuts, raisins, brown sugar, cinnamon, and nutmeg.
4. Stuff the mixture into the center of each apple.
5. Top each apple with 1 teaspoon of butter.
6. Place the apples in a baking dish and pour apple juice or water into the bottom of the dish.
7. Bake for 30 to 40 minutes, or until the apples are soft and the skins begin to wrinkle.
8. Serve warm, optionally with vanilla sauce or ice cream.

Notes

• Use a variety of apples that hold their shape when baked, such as Jonagold or Honeycrisp.
• Add a splash of rum or brandy to the filling for an adult twist.
• Leftovers can be stored in the refrigerator and reheated before serving.

Nutrition

• Serving Size: 1 apple
• Calories: 220
• Sugar: 28g
• Sodium: 5mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 2g
• Cholesterol: 10mg