German Baked Apples
Nut and spice stuffed baked apples that are served with a crème anglaise sauce.
Servings: 6 apples
Ingredients
- 6 tart cooking apples -I use Granny Smith apples clear out the center of the apple, you can leave a apple hat or leave it open, just personal preference
- 1 cup slivered or chopped almonds
- 1 cup almond flour
- 1 teaspoon almond extract
- 1 teaspoon nutmeg
- 1 tablespoon cinnamon
- 4 tablespoons salted butter - melted
- 3/4 cup powdered sugar
- For Crème Anglaise:
- 1 egg yolk
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1 tablespoon corn starch
- Generous pinch of salt
Instructions
- Preheat oven to 350 F.
- Core your apples and create a hollow opening for the filling, you can leave a little apple hat on top if you would like, it's more traditional to do so.
- Mix together the filling ingredients then stuff the apple centers with it.
- Place in a baking pan and bake for 1 hour.
- To make the crème anglaise:
- Add all ingredients to a pot and whisk together over medium heat until the mixture thickens, it will be liquid for most of the cooking then suddenly it will thicken, it happens fast to make sure you are whisking the whole time.
- Pour over apples and enjoy.