1,480 easy and fully explained recipes, with +66K 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).

249 K 2× 4.2/5 (30 reviews)

1 hour 7 min. difficulté

Easy

6.75 €

6 people

4 Ingredients

Last modified on: February 21^th 2011

For this recipe: I want to make it (327×) I made it (333×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 6 people, you will need:

1 12 apples
2 12 tablespoons maple syrup
3 82.56 ml butter
4 1 knob butter

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 40 min.

Cooking: 30 min.

All in all: 1 hour 7 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	7 RDI=3 %	370 RDI=40 %	80 RDI=10 %	2,260 RDI=110 %	9,460 RDI: 110 %
Per 100 g	0	20 RDI=1 %	3 RDI=1 %	90 RDI=5 %	390 RDI: 5 %
Per person	1 RDI=0 %	60 RDI=6 %	10 RDI=2 %	380 RDI=20 %	1,580 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per 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 : 1.15 €

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)

Other recipes you may also like

Five hours poultry

Perhaps simplest recipe on this site, but what a result! The idea is to cook the bird, without fat, at low temperature, covered, and for a long time. In this way, the poultry cooks so as to be almost like a "confit": soft and very tasty. The effect is more spectacular with duck because it is a...
January 27^th 2012540 K3.8 5 hours 15 min.

How to prepare egg glaze

Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).
October 17^th 2018311 K4.3 2 min.

Mexican ceviche

Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.
October 13^th 2010365 K 15 3 hours 9 min.

Beurre blanc sauce

Beurre blanc sauce is a great classic of French cuisine, made with vinegar, white wine and shallots. It is a wonderful accompaniment for fish and shellfish.
February 2^nd 2012178 K3.8 35 min.

Creamy Winter Vegetable Soup

This is a very simple recipe: lots of winter vegetables cooked in chicken stock, then blended. The soup's special finishing touch comes from cream and a spoonful of mustard.
January 14^th 201583 K5 1 hour 25 min.

News list of cooking-ez.com

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

The 2 comments already posted 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.