Editorial: Kockums JernverkPublished: 2026-11-06

Baked apples with almond filling

Name: Baked apples with almond filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Swedish
Ingredients: 4 firm, medium apples; 100 g marzipan; 25 g soft butter; 1 tsp ground cinnamon; 2 tbsp chopped almonds or walnuts; 2 tbsp raisins (optional); 1 tbsp caster sugar; 15 g butter, for the tops; 50 ml water; Custard or whipped cream

Serves 4 · 45 minutes · Round Cream Lux oven dish

Whole apples filled with marzipan, butter, cinnamon and nuts, baked until tender in a round enamel oven dish. Serve them warm with custard and the sweet juices from the dish.

Baked apples with almond filling are a classic winter pudding: cored apples stuffed with marzipan, butter, cinnamon and chopped nuts. Score the skin around the middle so they do not burst, and take them out when they are tender but still hold their shape.

Four whole baked red apples with almond filling in a round cream enamel oven dish on a wooden board, with a red apple and a white linen cloth beside it

Ingredients

Serves 4

4 firm, medium apples
100 g marzipan
25 g soft butter
1 tsp ground cinnamon
2 tbsp chopped almonds or walnuts
2 tbsp raisins (optional)
1 tbsp caster sugar
15 g butter, for the tops
50 ml water

To serve

Custard or whipped cream

Method

Heat the oven to 200 °C. Rinse the apples and core them with an apple corer or a small knife. Widen the hole to about 2.5 cm and, if you can, leave a little of the base in place to hold the filling.
Score a shallow line around the middle of each apple, just through the skin, so they do not burst in the oven.
Coarsely grate the marzipan and mix it with the butter, cinnamon, nuts and raisins.
Stand the apples in the oven dish and pack the filling into the holes, mounding a little on top. Sprinkle with the sugar, put a sliver of butter on each apple and pour the water into the dish.
Bake in the middle of the oven for 25–35 minutes, depending on the variety, until the apples are tender when pierced but still hold their shape. Baste once halfway through.
Serve the apples warm with a little of the juices from the dish and custard or whipped cream.

Why it works

The round dish holds four apples snugly, so the juices of butter, sugar and apple pool around them instead of burning on. The enamel is unbothered by the fruit acids, and the dish goes straight to the table.