Name: Bratapfel - Easy German Baked Apples
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1/3 cup raisins; ½ cup water or apple juice; 4 medium apples ((choose an apple variety ideal for baking; see note below for suggestions)); 4 Tbsp unsalted butter, melted; ¼ cup chopped or sliced almonds; 3 Tbsp honey; ½ tsp ground cinnamon; ¼ tsp ground nutmeg ((optional))

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There's nothing more comforting and delicious than baked apples stuffed with raisins, almonds, honey, and warm spices. These German baked apples are called Bratapfel. They're so tasty any time of year, but especially in Fall.

For more delicious baked apple recipes, try my Apfelstrudel, mini apple strudel, German apple pie, apple hand pies, and apple streusel bread!

A half-eaten Bratapfel on a plate showing the raisin filling.

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Bratapfel translates from German as “baked apple”. Fresh apples are hollowed out, filled with a fruit and nut mixture, then baked. They become soft, sweet, fruity, and so delicious!

This simple treat is great for breakfast on its own, or for dessert with Vanille Soße (vanilla sauce), whipped cream, or vanilla ice cream.

German Bratapfel is traditionally eaten during the Fall and Winter, when apples are in season, and the smell of baked apples and spices fills the kitchen. For the ultimate Fall flavor combo, drizzle caramel sauce onto your baked apples! And for more baked apple treats, try crunchy apple chips and easy apple crisp.

Four German baked apples in a glass baking dish.

One of my favorite snacks as a kid growing up in Germany was applesauce with a little cinnamon. Apples release a caramel-like juice as they’re cooked or baked, so you really don’t need much sweetener. These German baked apples remind me of childhood, but with a little more sophistication.

Some Bratapfel recipes squeeze or brush lemon juice on the inside of the apples to maintain their color, since apples brown due to oxidation.
However, the apples are filled and turn a darker color anyways as they’re baked, so I don't add lemon juice.

Two green and two red apples in a basket next to almonds, honey, and raisins.

Ingredients & Notes

Raisins - You can use golden or purple raisins, or substitute other dried fruit like cranberries (which will be more tart) or chopped dates (which will be sweeter).
Water or apple juice - It's essential to soak the raisins before baking them in the apples. You could substitute apple cider or even rum.
Apples - Choose an apple variety ideal for baking so they won't become mushy and fall apart. Granny Smith, Gala, Fuji, Honey Crisp, and Jonagold all work great.
Butter - I usually use unsalted butter to control the amount of salt, but you can also use salted butter or vegan butter.
Chopped almonds - Adds a nutty flavor & crunchy texture. You could leave out the nuts if you like.
Honey - Adds sweetness and helps create a juicy syrup in the apples.
Spices - Ground cinnamon and nutmeg add a warm, spiced flavor that's perfect with apples.

How to Make this Recipe

Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.

Raisins soaking in water in a small bowl.

1. Soak raisin in a small bowl with water or apple juice.

Four apples on a cutting board with the tops and cores removed.

2. Slice about ½ inch off the top of the apples and core them.

Four cored apples in a glass baking dish.

3. Place the apples in a greased 8x8 baking dish.

Four unbaked apples filled with a raisin and nut mixture in a baking dish.

5. Fill the apples with the almond and raisin filling.

Four baked Bratapfel in a glass baking dish with juice at the bottom.

7. Bake at 400°F for 30 to 40 minutes, until the apples are easily pierced with a knife.

Raisins, almonds, honey, and cinnamon in a glass bowl.

4. Mix the raisins, butter, almonds, honey, and spices.

A baking dish completely covered in aluminum foil.

6. Cover the baking dish with aluminum foil.

8. Allow the apples to cool in the pan for at least 10 minutes, then serve.

Pro Tip: Note that the color of your apples will be less saturated once you bake them. I find that red apples stay pretty red, but green apples (like Granny Smith) turn sort of yellow.

A wooden honey stick dripping honey onto a baked Bratapfel on a plate.

Recipe Tips

The best apples to use are firm ones that won’t become mushy as they bake, such as Granny Smith, Gala, Fuji, Honey Crisp, and Jonagold.
If your apple can’t stand upright, slice a little off the bottom to create a flat base. Don’t cut all the way through, or the filling will fall out!
To hollow out apples, I suggest using a metal spoon and a sharp paring knife. I’ve heard you can also use a melon baller or grapefruit spoon. You want a good amount of the interior removed, so there’s plenty of room for the filling.
The raisins need to be soaked before baking. Otherwise they’ll pull moisture from the apples and your Bratapfel will be dry instead of juicy.

Variations

Nuts: Almonds are the most common filling in German Bratapfel. However, you can substitute hazelnuts, walnuts, pecans, or other nuts. Or crumble marzipan, which is also common in German baked apples.
Fruit: If you don’t like raisins, you can swap them out for dried cranberries. Or chop other dried fruit like apricots or dates.
Sweetener: Honey is a common sweetener in German baking. You can also use brown sugar, maple syrup, or coconut sugar. If you use granulated sugar, you won’t get as rich of a caramel flavor.
Spices: Feel free to get creative with your spices. Ground cloves, allspice, ginger and cardamom taste great with baked apples. Or use Lebkuchengewürz.
Citrus: For a nice citrus zing, add some lemon zest or orange zest to the filling.
Soaked Raisins: I usually soak my raisins in water. For more flavor, you can soak them in apple juice, apple cider, port, or rum.

A baked German Bratapfel on a grey plate next to more baked apples.

Equipment

measuring cups and spoons
mixing bowls
8x8 baking dish - I don’t recommend using a baking sheet, because the juice from the apples could burn on the bottom of the pan.

Storage

Fridge: Allow your baked apples to cool completely to room temperature, then store them in an airtight container in the fridge for up to 4 days.
I recommend using a tall container that helps support the walls of the apples.
Reheat: To reheat, I usually pop one apple in the microwave on 30 second intervals until it’s nice and warm.
Leave off any toppings until just before you serve it.

A German Bratapfel sliced in half showing the raisin filling next to a honey stick.

Frequently Asked Questions

What are the best types of apples for baking?

Any type that doesn’t break down too quickly is great for making baked apples. Boskoop or Boskop apples are traditionally used in Germany. I usually use Fuji or Honeycrisp. You can also use Gala, Jonagold, or Granny Smith apples.

How long does it take to bake apples?

Bake time depends on the size of your apples. Larger apples will take longer to bake than smaller apples. Therefore, I recommend using apples that are all the same size, so they all finish baking at the same time.

These baked apples are absolutely delicious for breakfast. For more German breakfast recipes, check out these: