Wednesday, November 16, 2016

Oatmeal Marzipan Streusel Stuffed Baked Lady Apples with Classic German Vanilla Sauce

This dessert may look complicated but it's actually very easy and it comes together quickly. The shortcut is using store bought marzipan. However,  I would like to officially plead a case here for making your own. It is so easy. I recommend making a big batch for the upcoming holidays and keeping it in the fridge or freezer to add some great flavor to your holiday desserts and homemade marzipan is sure to impress your guests. 

I'm all about quick and easy and make ahead recipes for this Thanksgiving. However, I refuse to sacrifice flavor or style. 

These lady apples are so adorable and look fantastic on a holiday dessert table. You can plate them individually, two or three apples to a plate, or serve them in a casserole dish on your dessert table with the vanilla sauce in a pitcher on the side. This way, guests can decide themselves how many they would like on their plate. 

The vanilla sauce is a version of a traditional German vanilla sauce recipe. This sauce is a keeper. BTW, this vanilla sauce adds a lovely touch to any holiday dessert, pies, cakes, etc. 

You can make both the apples and the sauce a day ahead of the big celebration meal. 

Baked Lady Apples Stuffed with Oatmeal Marzipan Streusel
 with Classic German Vanilla Sauce
Prep Time: 30 minutes
Bake Time: 40 minutes
Yield: 2 dozen apples (serves 6-8)

  • 2 dozen lady apples 
  • 2 oz raw marzipan (recipe follows)
  • 1/3 cup butter, room temperature
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup all-purpose flour
  • 1/3 cup rolled oats
  • 1/4 cup chopped raw almonds
  • Fresh mint leaves for garnish (optional)

  • Preheat the oven to 300 degrees F.
  • Wash the apples and pat dry.
  • Slice the tops off of the apples and use a small spoon to scoop out about 1/2 the flesh.
  • Place the apples in a small casserole dish or loaf pan.
  • Chop the marzipan into small pieces
  • cream together the butter and brown sugar. Add the ground cinnamon, flour, rolled oats and mix thoroughly. Mix in the marzipan pieces and the almonds.
  • Fill the apples with the mixture. 
  • Place in the oven and bake for 35-40 minutes until the apples become soft and the filling is bubbling on top.
  • Remove from oven and let cool for 15 minutes before serving.
  • Garnish with fresh mint if desired.

Classic German Vanilla Sauce:
  • 6 egg yolks 
  • 1/2 cup white granulated sugar
  • 2 cups whole milk or light cream
  • 1 vanilla bean (or 1/4 teaspoon vanilla bean paste)
  • In a large bowl, whisk the egg yolks together with the sugar until pale and creamy. 
  • In a small saucepan over medium-high heat, boil the milk with the vanilla pod. 
  • Turn the heat down to low.
  • Remove the vanilla pod from the boiling milk and when it is cool enough to handle, use a small sharp knife to split the pod lengthwise and scrape out the seeds. 
  • Stir the vanilla seeds into the milk. 
  • Alternately, add the vanilla bean paste to the milk cold milk and bring to a boil.
  • Slowly add three tablespoons of the hot liquid, one at a time to the egg yolk/sugar mixture, whisking fast constantly to temper the milk.  
  • Add the rest of the vanilla milk to the bowl whisking constantly. 
  • Return the combined mixture to the saucepan and heat, stirring constantly, but do not boil. Stir until the sauce has thickened slightly.
  • Pour over the baked apples and/or transfer to a small pitcher to serve on the side.
  • If not using immediately, cover the pan with plastic cling film so the film touches the top of the sauce to prevent a skin from forming.

Homemade Marzipan Recipe


  • 1+1/2 cups almond flour
  • 1+1/2 cups powdered sugar
  • 2 teaspoons pure almond extract
  • 1 large egg white
  • Place the almond flour and powdered sugar in a food processor and pulse to combine.
  • Add the extract and the egg white. Process on high until the marzipan forms.
  • If the marzipan is too sticky to hold a shape, add more powdered sugar,  a tablespoon at a time until you get the right consistency.
  • If you are not using the marzipan right away, wrap it tightly in plastic cling film. Otherwise, it will dry out pretty quickly.

No comments:

Post a Comment

Thank you for your comments and feedback. I love hearing from you!