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Tender baked apples filled with almond, raisin, and cinnamon crumble, finished with a buttery sauce of their own juices. This classic German Bratapfel dessert is warmly spiced, fragrant, and simple enough for a weeknight.
AI-generated image
AI-generated image
Firm apples hold their shape while baking, and their released juices soften the marzipan, raisins, and almonds into a fragrant filling with a lightly caramelized surface.
Refrigerate cooled baked apples in an airtight container for up to 3 days.
Reheat individual apples in a 170°C oven for 10 to 15 minutes, covered loosely with foil, until hot throughout.
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