Step by step recipe

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Stage 1 - 3 min.

Preheat oven to 180°C or 356°F.

Butter a dish with 1 knob butter.

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Stage 2 - 25 min.

Choose 12 apples that are a bit acidic and sharp like "reinettes", Peel them and discard core.

Arrange close together in the dish.

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Stage 3 - 3 min.

Put 2 small pieces of butter on each apple.

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Stage 4 - 3 min.

Pour one or two tablespoons of maple syrup over each apple .

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Stage 5

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...

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Stage 6 - 3 min.

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.

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Stage 7 - 30 min.

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!

Remarks

Nutritional information

How much will it cost?

• For 6 people : 6.75 €
• Per person : 1.13 €

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Your 2 comments or questions on this recipe

• 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 16^th 2009 at 12:19 (n° 1)
• 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 23^th 2009 at 10:23 (n° 2)

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