Matt's Bavarian Roast Apples

Serves: 6
Total Calories: 231


6 to 8 apples, cored
4 tablespoons raisins
6 tablespoons chopped walnuts, hazelnuts, or pecans
3 tablespoons brown sugar
4 tablespoons dark rum
1 1/2 cups white wine
6 to 8 teaspoons butter (1 daub per apple)


Mix the raisins, nuts, and sugar together. Sprinkle with the rum. Spoon this filling into the cored apples and dot the filling with a daub of butter. Arrange the apples in a 12-inch Dutch oven and pour in the white wine. Set the DO over 8-10 briquets and put 18-20 on the lid for 30-40 minutes. In camp we’ll drizzle a little sweetened condensed milk over each apple, but at home we use homemade whipped cream.

Nutritional Facts:

Serves: 6
Total Calories: 231
Calories from Fat: 78

This Matt's Bavarian Roast Apples recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.

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