German Baked Apples (Bratapfeln)

German baked apples bratapflen recipe

The Spruce / Teena Agnel

  • Total: 67 mins
  • Prep: 7 mins
  • Cook: 60 mins
  • Yield: 4 apples (4 servings)
Nutritional Guidelines (per serving)
610 Calories
27g Fat
84g Carbs
14g Protein
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Nutrition Facts
Servings: 4 apples (4 servings)
Amount per serving
Calories 610
% Daily Value*
Total Fat 27g 35%
Saturated Fat 12g 60%
Cholesterol 270mg 90%
Sodium 167mg 7%
Total Carbohydrate 84g 31%
Dietary Fiber 7g 23%
Protein 14g
Calcium 217mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

German baked apples or bratapfeln are a common treat when the weather turns colder. Christmas and winter would not be the same without the smell of apples baking in the oven after returning from a long walk through the woods or a day of sledding.

This easy dessert, which also can be eaten as a sweet main dish, is a traditional German offering when the temperatures drop. Often, they form the backbone of a baked-apple party, because they're inexpensive and so easy to make. 

Variations abound, but the most common is made, simply, with sugar and butter, raisins and nuts. Elevate this baked apples recipe to a gift from the gods with the addition of vanilla sauce for a delicious dessert.

The Belle de Boskoop apple variety, originally from the Netherlands, is traditionally used, but any other pie apple will work fine. 

Ingredients

  • For the Apples:
  • 4 baking apples
  • 1/4 cup butter
  • 1/4 cup confectioners' sugar
  • 1/4 cup raisins
  • 1/4 cup walnuts (chopped)
  • Optional: 1/2 teaspoon ground cinnamon
  • For the Vanilla Sauce:
  • 4 large egg yolks (lightly beaten)
  • 1/2 cup sugar
  • 1 tablespoon vanilla sugar (or 1 teaspoon vanilla extract)
  • 2 cups milk

Steps to Make It

  1. Gather the ingredients. Preheat oven to 450 F.

    Ingredients for German baked apple
    The Spruce / Teena Agnel
  2. Core apples (or cut into quarters, core, and put back together).

    Core apples
    The Spruce / Teena Agnel
  3. Mix together the butter and sugar. Add raisins and walnuts.

    Mix together butter, sugar, raisins
    The Spruce / Teena Agnel
  4. Pack the filling into the hollowed-out apples.

    Pack apple
    The Spruce / Teena Agnel
  5. Place in buttered baking dish and cover with lid or aluminum foil.

    Pack apple
    The Spruce / Teena Agnel
  6. Bake for 45 minutes to 1 hour or until the tip of a thin knife can easily pierce the apple.

    Bake apple
    The Spruce / Teena Agnel
  7. Serve on plates and drizzle the caramelized pan juices over the apples. You also may want to serve these apples with warm vanilla sauce.

    Serve on plates
    The Spruce / Teena Agnel

Make the Vanilla Sauce

  1. Gather the ingredients.

    Ingredients for sauce
    The Spruce / Teena Agnel
  2. In a medium heatproof bowl, beat together the egg yolks, and both sugars (if you are using vanilla extract instead of vanilla sugar, it will be added later) until the yolks are thick and pale yellow and the sugar is dissolved, about 4 minutes.

    Beat egg yolks
    The Spruce / Teena Agnel
  3. In a heavy-bottomed 2-quart saucepan, bring the 2 cups of milk to a boil. Pour the hot milk slowly and in a thin stream over the egg yolk mixture, whisking continuously by hand or with an electric mixer.

    Pour in hot milk
    The Spruce / Teena Agnel
  4. Pour the tempered egg-yolks back into the saucepan and heat without boiling until mixture coats the back of a spoon

    Pour egg yolks in
    The Spruce / Teena Agnel
  5. Remove pan from heat and stir in the vanilla extract, if you are using it instead of the vanilla sugar. Serve warm or cold.

    Remove from heat
    The Spruce / Teena Agnel

Tip

You might want to cook the egg yolk-milk mixture in a double boiler, which heats gently and will help to prevent the sauce from curdling.

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