German Baked Apples (Bratapfel)

Whole baked apples, filled with a cinnamon sugar and butter mixture, and baked until soft! They are the perfect fall bake and make your kitchen smell AMAZING!

What are Bratapfel?

Bratapfel is a German style baked apple – so it isn’t wrapped in dough but it is kept whole making it the perfect fall snack/dessert. They are cored and then filled with butter, cinnamon sugar, nuts, and soaked raisins. They are best served with Vanille Soße or vanilla ice cream!

What apples are best for baking?

Essentially you want to use apples that will hold their shape. I used both Gala and Honey Crisp apples when testing this recipe. You could also use Fuji or Granny Smith! One thing to keep in mind is that the bigger the apple the longer it will take to bake.

Can I leave out the nuts and raisins?

Yes, you can. However, I recommend swapping the raisins for a different dried fruit if there are others that you like such as cherries or cranberries. In terms of the almonds you can leave them out but they add a yummy crunch so I would just swap them out for roasted hazelnuts or pecans if you don’t have a nut allergy!

Tips for making Bratapfel

• For the baked apple filling, be sure the butter is almost fully melted, this will make it easier to mix together.
• The raisins are best if soaked, if you don’t want to use rum, use water and a teaspoon of vanilla extract. To speed up the soaking process, add the raisins and liquid into a bowl and heat in the microwave for 15 seconds and cover. Leave to sit for 10-15 minutes or up to an hour.
• The apples can be baked in a metal brownie pan or a glass baking dish. However, depending on the pan you make need to bake them for more or less time. Also depending on your preferences – I like mine to still have a bit of bite but if you want them completely soft you just need to bake them longer.

Additional Fruit Forward Recipes to try!

• Erdbeerroulade | Strawberry Shortcake Roll
• Kirschkuchen | Cherry Coffee Cake
• Marillenknödel | Apricot Dumplings

Ingredients for Baked Apples

• Apples: I like to use gala, honey crisp, or granny smith apples for this recipe.
• Sugar: This recipe uses granulated sugar in the filling and is mixed with cinnamon for a delicious warm sweetness. I haven’t tested any alternative sugars but they should work as well.
• Cinnamon: Cinnamon is a classic when making apple desserts and makes them have a warm fall flavor.
• Butter: The butter holds the filling together and makes the apples soft and buttery.
• Vanilla Extract: Vanilla extract adds flavor to the filling.
• Almonds: Whole or sliced almonds will work for the filling but either way they should be chopped into small bits.
• Raisins: Raisins are a traditional part of the filling but other dried fruits such as cherries, currants, or cranberries will work well too!
• Rum: Rum is used to soak the raisins so they don’t dry out while baking and add extra flavor. Alternatively water and vanilla can be used.

How to make German Baked Apples?

• Preheat the oven to 400 F and place a rack in the center of the oven.

Filling

• In a small microwave safe bowl, add in the raisins and rum. Microwave for 10-15 seconds, remove and cover with a plate or foil. Leave to sit for 10-15 minutes or up to an hour to allow the raisins to plump.
• Chop the almonds into small bits, they should be about 1/8″ wide and tall.
• In a separate bowl, melt the butter in the microwave. It doesn’t need to be fully melted but should be very soft.
• Pour in the sugar, cinnamon, and vanilla. Use a fork to stir it all together.
• Strain the soaked raisins and add them into the butter mixture along with the chopped almonds. Stir again to combine.

Core, Assemble, and bake the Apples

• Wash and core the apples.
• Line a glass baking dish with parchment paper. Place the cored apples in the dish.
• Use a small spoon to add the filling into the center of the apples.
• Place the dish in the oven and bake for 40 minutes to an hour depending on your preference. After 40 minutes they will be fork tender but still a little crisp.