Baked apples from St Aubin le Vertueux

Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples).
240K 2 30 4.2
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Last modified on: February 21th 2011

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For 6 people, you will need:
  • 1 apple 12 apples
  • 2 maple syrup 12 tablespoons maple syrup
  • 3 butter 80 g butter
  • 4 butter 1 knob butter
  • Total weight: 2,430 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
37 min.30 min.1 hour 7 min.
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Step by step recipe

Stage 1 - 3 min.
Baked apples from St Aubin le Vertueux
Preheat oven to 180°C or 356°F.

Butter a dish with 1 knob butter.

Stage 2 - 25 min.
Baked apples from St Aubin le Vertueux
Choose 12 apples that are a bit acidic and sharp like "reinettes", Peel them and discard core.

Arrange close together in the dish.

Stage 3 - 3 min.
Baked apples from St Aubin le Vertueux
Put 2 small pieces of butter on each apple.

Stage 4 - 3 min.
Baked apples from St Aubin le Vertueux
Pour one or two tablespoons of maple syrup over each apple .

Stage 5
Baked apples from St Aubin le Vertueux
If you like it (like me), you can put a little more maple syrup directly in the bottom of the dish too, it's impossible to put too much maple syrup...

Stage 6 - 3 min.
Baked apples from St Aubin le Vertueux
If you have used an apple-peeler, you can push a toothpick through each apple to hold it together.

Put the dish in the oven.

Stage 7 - 30 min.
Baked apples from St Aubin le Vertueux
Let the apples cook until they are soft (about 30 minutes).

If possible during cooking pour the juice from the bottom of the plate over the apples with a spoon.

Remove toothpicks if used and enjoy!

You can serve this dessert with a tablespoon of "crème chantilly" (whipped cream) - pure delight!
If your apples are a bit too sweet, you can add a dash of lemon juice before putting in the oven.
Several days in the fridge, covered by a plastic film.
Home made, and this recipe is warmly dedicated to Eric and Pascale who inspired it.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,260 Kcal or 9,462 Kj7 gr372 gr82 gr
113 %3 %35 %12 %
Per 100 g
Energetic valueProteins CarbohydratesFats
93 Kcal or 389 Kj< 1 gr15 gr3 gr
5 %<1 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
377 Kcal or 1,578 Kj1 gr62 gr14 gr
19 %<1 %6 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk
How much will it cost?
  • For 6 people : 6.75 €
  • Per person : 1.13 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Creamy Comtoise artichoke gratin, How to prepare spinach, Apricot and pistachio clafoutis, Elsa's Comtoise galette, Sorrel omelette, ... All
AppleApple: You can check-out other recipes which use it, like for example: Lemon and grated apple tart, Tatin apples with mascarpone cream, Far Normandy-Brittany, Warm apple feuillantines, Caramelised apple custards, ... All
Maple syrupMaple syrup: You can check-out other recipes which use it, like for example: Pain perdu, Simple maple-syrup tart, Canadian apple crumble, Moist cereal bars, Canadian rice pudding, ... All
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Your 2 comments or questions on this recipe
  • Hello Chef Eileen : Yes you're right, I'm french and a great fan of pommes reinettes. I don't know where you leave in the US, but if you are maybe in a not too hot state you can plant a reinette tree? (it's rather unexpensive here, and easy to buy).Good and yummy recipe of your crumble stuffed apple, maybe you could also try with almond cream?
    Posted by jh november 23th 2009 at 10:23 (n° 2)
  • Now, after reading your recipe Les Pommes au Four I must be convinced that you are French, so all the more exciting to become acquainted with your cuisine site. I was amazed at the peeling of your apples, and I adore, absolutely, reinettes. We don't have these in the US but I get an apple here, similar, the Stayman Winesap, a very old style apple similar to yours, but alas still not the same. I was dreaming of reinettes just last week. I make an apple recipe at my bed and breakfast which I made up after much street-wise study of the "crumble" in France. I simply wash the apples, dry well and core. Then I make a traditional crumble recipe using the demerrera sugar, flour and unsalted butter, however, I add a dash of sea salt also. I stuff the center of the apple with the crumble. Then I bake for 1 hour and serve with creme anglaise. I must say, that the peeling of the apple would assist in a more delicate consumption of the dish, but I also adore the color of the skin and believe it holds in the moisture of the apple while roasting, similar to the skin of the chicken. Happy Cooking!
    Posted by Chef Eileen november 16th 2009 at 12:19 (n° 1)
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