Grandma’s stuffed baked Apples with cinnamon, marzipan, walnuts, and raisins are quick and easy desserts. I love the Christmas season, and especially I love the many treats that accompany Christmas season, so numerous. In my family, there are countless Christmas traditions that I already know from my childhood and continue with children and grandchildren. These include baking together as well as winter walks and the annual visit to the Nativity play on
Christmas Eve.
I am already looking forward to spending a wonderful Christmastime with my family again this year and bringing these traditions closer to my little grandchildren. One of those lovely traditions is making classic baked apples. I just love everything about it, the preparation, the smells, the taste, and enjoying this deliciousness together. I prepare baked
apples the same way my grandma did, and I always feel taken back to my childhood when we sit together in our dining room in front of the fireplace and eat our delicious baked apples.
Grandma’s Stuffed Baked Apples recipe with cinnamon, marzipan, walnuts, and raisins
I can well remember my childhood, when we came home after a nice walk and everything already smelled so temptingly of baked apple. For me, the most Christmassy smell of all. I think you can perfectly replace the cake at a nice Christmas coffee get-together with the delicious baked apples with vanilla sauce, and they are also great desserts in the wintertime.
This is how easy it is to make the Perfect Stuffed Baked Apple
You don’t need many ingredients at all to prepare the classic baked apples, and besides, they are wonderfully changeable and can be supplemented with your favorite ingredients. I like to use Boskop or Cox Orange apples for my lovely baked apples. These apple varieties are somewhat tart and are almost always my choice for cooking and baking. In the very classic version, I fill the baked apples with a mixture of marzipan, nuts, cinnamon, and raisins and then bake them in the oven for about 20 to 30 minutes, depending on their size.
Super easy and delicious Baked Apples stuffed with almond paste and walnut
Which nuts do you want to use for the baked apple, you can decide according to taste. I find that walnuts, hazelnuts, and almonds match perfectly, and you can just experiment with it a bit.
You can easily check if the apples are ready with the help of a wooden stick. The hot baked apples are then served with vanilla sauce and instantly sweeten up the atmosphere for you and your family or guests. These apple varieties are suitable for the filled apples, take red delicious, golden delicious and all apple varieties that are also used to bake an apple pie. But a granny smith is not suitable. The apple should be slightly tart and soften as it bakes
Classic Stuffed Baked Apples with cinnamon and vanilla sauce
A really nice vanilla sauce can be made from egg yolk, cream, milk, sugar, and a vanilla bean. You can find instructions for this, as well as the individual steps for preparing the baked apples, further down the page. If you don’t want to make the sauce yourself or are short on time, you can buy a ready-made one at the supermarket.
My dessert recipe tip for you!
Italian Tiramisu Dessert Recipe with Amaretto
Winter Baked Apple with cranberry jam and cinnamon
A nice alternative to the classic baked apples with the filling of marzipan and nuts is a filling of cranberry jam and cinnamon. This tastes simply delicious and adds a touch more fruitiness. But I can’t do without the vanilla sauce in this version, although a scoop of vanilla ice cream is actually almost as delicious with it. On my blog you can find more recipes with apples that you should definitely try, you can find
the links here:
I hope you enjoy reading, strolling through, and trying out my cooking and baking
recipes!
Equipment
- 1 cutting board
- 1 paring knife
- 1 Spoon
- 1 bowl
- 1 Casserole dish
- 1 backing paper
- 1 apple corer
- 1 saucepan
- 1 whisk
Ingredients
- 4 apples red Delicious,these apple varieties are suitable for the filled apples, take red delicious, golden delicious and all apple varieties that are also used to bake an apple pie. But a granny smith is not suitable. The apple should be slightly tart and soften as it bakes
- 80 g marzipan allmonde paste
- 1/4 tsp cinnamon
- 2 tbsp raisins
- 2 tbsp chopped nuts
- 2 tbsp amaretto (optional)
- 4 cinnamon sticks
Vanilla sauce
- 5 egg yolks
- 250 ml heavy cream
- 60 g sugar
Instructions
- Prepare all ingredients and, if necessary, weigh and measure them already. Wash the apples thoroughly under running water and cut out the core. Then cut off about 1 to 2 cm thick of the top of the apple and set aside.
- For a little more filling, the apple can then be hollowed out even more, but it is also sufficient to fill only the part where the core was previously cut out.
- Dice the marzipan and chop the nuts. Add the raisins. Mix the marzipan (allmonde paste) nuts, raisins and cinnamon into a creamy paste. If you like and you are sure that no children are eating with you, you can add some Amaretto, alternatively some orange or apple juice helps to make the paste smoother.
- Fill the apples with the marzipan paste and spread a small portion of the paste on the apple before putting the lid back on the apple. Place the filled apples in a baking dish lined with baking paper.
- Then bake the apples in a preheated oven at 175 degrees for about 25 to 30 minutes on the middle rack.
- Serve the hot baked apples with vanilla sauce or a scoop of vanilla ice cream and a cinnamon stick.
Vanilla sauce
- For the vanilla sauce, cut the vanilla bean lengthwise and scrape out the pulp. Bring the vanilla bean pulp to the boil together with the cream and milk. Then separate the eggs and whisk the egg yolks with the sugar until foamy. You can keep the egg whites separately for an omelet or meringue. Stir the boiled vanilla-milk mixture into the egg yolk-sugar mixture using a whisk. Then pour everything back into the pot and reheat, stirring constantly. The custard must not boil at all, otherwise it will burn and become too thick. The finished sauce can be served hot or cold.
