Easy Recipe for Baked Apples: German Bratäpfel 

Today, I'm sharing this super simple, easy recipe for baked apples (Bratäpfel in German). Apples have always been abundant here in Germany, especially in the orchards of Bavaria and the Rhineland. They were a staple fruit during the winter, stored in cool cellars to last through the cold months. 

The Bratapfel (Singular: Bratapfel. Plural: Bratäpfel) tradition likely began as a simple peasant dish: apples stuffed with whatever was available.

In the Middle Ages, apples were considered a symbol of health and prosperity. This ties beautifully into the saying, “An apple a day keeps the doctor away.” While the proverb originated in England, Germans wholeheartedly embrace it, especially since apples are central to so many of our traditional apple desserts, such as Apfelkuchen and Apfelstrudel (yes, that's been imported from Austria but it's been totally adapted into German cuisine).

What makes this recipe an easy recipe for baked apples? Well, it’s all about simplicity and love. You don’t need fancy ingredients or complicated techniques. Just a few pantry staples, some apples (I recommend tart varieties like Boskoop or Granny Smith apples), and a touch of nostalgia.

And the best part?

You can customize the filling to your heart’s content. In my version, I've Canadianized it a bit (since I live in Canada now) by using maple syrup, brown sugar, and dried cranberries. However, you can go totally traditional and just use honey and raisins.

Serving these simple baked apples with a scoop of ice cream makes for a delicious treat the whole family will enjoy. Of course, it's mega lecker with a dollop or two of freshly whipped cream.

How to Core Apples

Removing the core from an apple can be tricky. Here's the best way I've found to do this:

• Start by slicing off a small “lid” from the top of the apple. 
• Then, use a small spoon—such as a serrated grapefruit spoon—or a sharp paring knife to carefully scoop out the core. 
• Work your way around the seeds and create a “well” inside the apple to hold the filling. 

Be sure to leave the bottom of the cored apples intact to prevent the filling from leaking out during baking.

Best Apples for Baking

When selecting apples for baking, it's essential to choose from a variety of apples that maintain their structure and offer a balanced flavor after cooking. Here are some top recommendations:

• Granny Smith: These vibrant green apples are renowned for their tartness and firm texture, making them a classic choice for pies and tarts. They hold their shape well during baking, providing a pleasant contrast to sweet fillings.
• Honeycrisp: Known for their crisp texture and balanced sweet-tart flavor, Honey crisp apples add a delightful crunch to baked goods. Their juiciness and ability to maintain structure make them versatile for various recipes.
• Pink Lady (Cripps Pink): These apples offer a unique sweet-tart flavor and firm flesh, ensuring they remain intact when baked. They're excellent for adding a zesty note to desserts.

However, that doesn't mean you can't use other kind of apples for this. To prove the point, I used Cortland apples, since that's what I had on hand and I really wanted to post this recipe today. Delicious! Perhaps not as pretty as when they are made with Honeycrisp apples (my favorite) but these were devoured very quickly.

Why not Cortlands? They can become too soft and mushy when used for a baked apple recipe. Mine burst open on the side, but it definitely didn't affect the taste. A bit of whipped cream covers any problems! Would I use them again? Absolutely.

Perhaps for company where I want a perfect presentation, I'd buy either Honeycrisps or Granny Smiths. But for an everyday easy dessert, if we've got a craving for easy baked apples, I'll easily use what I have in my crisper. It's what an Oma does.

A quick view of making Bratäpfel

Take your time to core your apples carefully. Above I've mentioned my favorite way to do this. Cutting a lid and then either using a spoon and/or a small paring knife. 

Then make the filling by mixing the spices and brown sugar together with the melted butter and maple syrup. To be traditional, just use honey instead of the maple syrup.

Put it all into a small saucepan and heat on the stove until the butter has melted, and the sugar has dissolved. Alternatively, use the microwave to melt the butter and then the whole mixture until the sugar has dissolved. That's the way I've done it here.

Mix the slightly chopped nuts and dried fruit. I used walnuts and dried cranberries, but using raisins is more traditional. Start filling the cored apples. 

I like to start adding the melted butter mixture before I fill the apples to the top with the nut mixture. Then finish topping up the apples with the nuts mix and pour the remaining butter mixture over the top, letting it soak down into the core. 

Add just enough hot water so that there's about ½ inch of water in the pan.

You can either leave the tops off or place them back on top. You choose. 

Place in the oven and bake until the apples are soft. This will depend upon the variety. It will usually take about 40 to 50 minutes.

Once they are baked, let them cool slightly and serve. 

Serve the baked apples while they are still warm. They are delicious served with whipped cream, vanilla ice cream, or with a vanilla sauce.

Now, time for the easy recipe for baked apples:

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