Christmas Baked Apples

The smell of cinnamon, apples and nuts baking in the oven, always remembers me of Winter time during my childhood. Baked apples, or Bratäpfel, is a traditional, German recipe that is an integral part of the Christmas season, just like Christmas cookies, mulled wine and goose with red cabbage.

 

As with many traditional recipes, there exist many variations and modifications, but I tried to keep it simple with this recipe, going back to the basics, with the simple ingredients: apples, nuts, cinnamon, nutmeg, raisins and ghee (or butter/coconut oil).

 

The baked apples can be easily prepared ahead of time, filled with the nut mixture and put into the oven once you’re ready for dessert (or breakfast or a sweet treat in between ?). The recipe is gluten free, vegan and paleo-friendly, making it a crowd-pleasure for your Christmas dinner guests.

If, after a heavy Christmas meal, you’re looking for a lighter alternative to pie, crème and the typical sugar laden desserts…than this is the right recipe for you!

 

Print

Christmas Baked Apples

Course Breakfast, Dessert, Snack
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people
Author Jacqueline Masias

Ingredients

  • 2 organic apples (I used the type “Boskop”)
  • 1/3 cup mixed nuts roughly chopped
  • 1 tsp ceylon cinnamon
  • 2 tsps grass-fed ghee (alternative: grass-fed butter or coconut oil)
  • 1 pinch nutmeg
  • 1-2 tbsps raisins or dried cranberries

Instructions

  1.  Preheat oven to 200 ˚C.

  2. Wash the apples, and carefully scoop out the core from the top of the apple, leaving a well for the stuffing. Make sure to not cut all the way through.

  3.  In a small bowl heat the ghee/butter/coconut oil for a couple of seconds in the microwave until its liquid. Mix in the chopped nuts, raisins (or cranberries if you use), cinnamon and nutmeg and stir to combine.

  4. Put the apples in a baking dish or and with a teaspoon stuff each apple with the nut mixture. 

  5.  Bake the apples for 30 minutes until tender inside and crispy on the outside. Serve warm!

Recipe Notes

For an easier digestion and better absorption of nutrients, soak the raw nuts (covered in water with a pinch of salt) for at least 30 minutes, best overnight. Discard the water of the nuts and use only the soaked nuts.

Write a comment