Baked apples with frangipane

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Serves 4

4 small Bramley apples
1 tbsp flaked almonds
1 tbsp soft light brown sugar, plus extra to sprinkle
100ml Amaretto liqueur

For the frangipane
125g butter, softened
125g caster sugar
1 egg, plus 1 extra yolk
125g blanched almonds
1 tbsp plain flour
2 tbsp dark rum or ½ tsp vanilla extract


  1. Heat the oven to 190°C/gas mark 5
  2. Remove the apple cores using an apple corer or a small, sharp knife, making sure you remove all the seeds and the sharp pieces of core. You need to create a generous cavity, about 1.5cm in diameter.
  3. Using a sharp knife, score the apples all the way around, about two-thirds of the way up each apple. Place the apples in an ovenproof dish.
  4. To make the frangipane, cream together the butter and all but 2 tbsp of the caster sugar until pale, then beat in the egg and the extra yolk. Put the blanched almonds and the reserved caster sugar in a blender or the small bowl of a food processor and process until fine. Stir into the creamed mixture with the flour, then stir in the rum or vanilla extract and mix to a smooth paste.
  5. Spoon or pipe the frangipane into the apple cavities, to come not quite to the top. Sprinkle a few flaked almonds and 1 tsp light brown sugar on the top of each apple
  6. Pour the Amaretto into the dish and top up with water so the liquid is about 1.5–2cm deep. Stir the 1 tbsp light brown sugar into the liquid.
  7. Bake in the oven for 50–70 minutes, depending on the size of the apples, or until they are completely soft when pierced with a skewer or sharp knife and the frangipane is well risen and brown. Serve with custard or cream.


If your blender has a large goblet, you may need to grind more nuts than you need for this recipe, or they will not grind easily. Adding a little sugar helps to get a finer result. Ready ground almonds are available, but they do not have quite the same flavour and texture

Author: Leiths Teachers


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