1,378 easy and fully explained recipes, with 27,085 photos and 78 videos

Baked apples from St Aubin le Vertueux

Under this pretty name, my personal version of "Les pommes au four" (baked apples).

236K 2 29 4.2

Last modified on: February 21^th 2011

Keywords for this recipe:

For 6 people, you will need:

1 12 apples
2 12 tablespoons maple syrup
3 80 g butter
4 1 knob butter
Total weight: 2,430 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
37 min.	30 min.	1 hour 7 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 3 min.

Preheat oven to 180°C or 356°F.

Butter a dish with 1 knob butter.

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.

Stage 3 - 3 min.

Put 2 small pieces of butter on each apple.

Stage 4 - 3 min.

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

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...

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.

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

If your apples are a bit too sweet, you can add a dash of lemon juice before putting in the oven.

Keeping

Several days in the fridge, covered by a plastic film.

Source

Home made, and this recipe is warmly dedicated to Eric and Pascale who inspired it.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,260 Kcal or 9,462 Kj	7 gr	372 gr	82 gr
113 %	3 %	35 %	12 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
93 Kcal or 389 Kj	< 1 gr	15 gr	3 gr
5 %	<1 %	1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
377 Kcal or 1,578 Kj	1 gr	62 gr	14 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 €

Change currency:

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)

	Butter: You can get more informations, or check-out other recipes which use it, for example: Potimarron (chestnut pumpkin) "au gratin", Shiitake eggs, Onion fondue, Plain cake, Sauce Normande (for fish), ... All
	Apple: You can check-out other recipes which use it, like for example: Rice pudding with fruit and nuts, Tarte à l'coloche, Caramelized apple and walnut cake, Lemon and grated apple tart, Caramelised apple pie, ... All
	Maple syrup: You can check-out other recipes which use it, like for example: Pear and chocolate Paris puddings, Pain perdu, Moist cereal bars, Granola, Canadian rice pudding, ... All

Other recipes you may also like

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
340K4.0 1 hour 11 min. February 21^th 2011

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
313K4 2 hours 30 min. July 4^th 2018

4 pears salad with vanilla

It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.
211K4.2 37 min. February 21^th 2011

Finger biscuits

These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
323K5 50 min. July 30^th 2021

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
718K 313.8 36 min. January 27^th 2017

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

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 23^th 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 16^th 2009 at 12:19 (n° 1)

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.