Apple Casserole Recipe – Apfelauflauf
It is fall meaning apple harvest. This apple casserole recipe is easy to prepare ahead of time. You could also freeze it.
Ingredients for Apple Casserole Recipe:
- 1000 g (2.20 lbs) apples Braeburn or Fuji (without core, peeled and cut)
- 250 g (8.81 oz) of butter
- 250 g (8.81 oz) of sugar
- 4 egg yolks
- 250 ml (8.45 oz) of milk
- 250 g (8.81 oz) all purpose flour
- 50 g 1.76 oz) of raisins
- 63 g (2.25 oz) of slivered almonds
- 2 tablespoons of rum
Preparation of the casserole:
Start your casserole while first preparing the filling. Cut the apples into quarters, take the core out, and peel. Cut the quarters lengthwise and slice the apples with a kitchen knife. Add the almonds, raisins and rum to the apples, mix and let them soak while making the batter.
Separate your eggs with an egg divider. In a bowl beat the soft butter with your handheld mixer. Add egg yolks (you can use the egg whites to make Oma’s meringue cookies) and sugar to it and beat until creamy. Sieve the flour over your cream and mix. Pour the milk in and work your batter until smooth.
Butter a casserole form, mine has the measurements 32 cm x 24 cm x 6 cm (12.6 in x 9.5 in x 2.4 in). Spread the half of your batter into the form, add the apple mix on top of the layer and spread the rest of the batter on top.
Preheat the oven to 200° C – 392°F. Place the casserole on the middle rack and let it bake for about 45 – 50 minutes. Take it out and sprinkle some powdered sugar over it.
Best served warm with either vanilla sauce, vanilla ice cream or Oma’s wine sauce (zabaglione).