Swedish-Style Apples with Almonds

Swedish-Style Apples with Almonds

My Swedish sister-in-law gave me this delicious recipe.

6 servings
Preparation 20 min
Cooking 20 min

Standing 30 min

540 calories per serving 
Cooking dish: 26 cm diameter


6 apples   1.1 kg
7 tbsp butter, unsalted   100 g
1 cup sugar   200 g
2 eggs size large    
1 cup almonds, blanched   150 g
170 mL "Crème Anglaise" (Recipe) [optional]    

Before you start

The almonds must be blanched in advance.

A mill or food processor will be very useful to finely grind the almonds. A mixer will be very useful to beat the egg whites.


  1. Preheat the oven to 205°C/400°F. Butter a baking dish.
  2. Peel and core the apples then cut them in half. Blanch them 4 min in a pot of boiling water. Drain well and transfer to the prepared baking dish. Set aside.
  3. Mix the butter and sugar in a bowl. Set aside.
  4. Separate the egg whites from the yolks: add the yolks to the butter-sugar mixture, incorporating them well; add the whites to another bowl. Pulse the almonds in a food processor until finely ground, then add them to the mixture.
  5. Beat the egg whites to form stiff peaks using a mixer, then fold them into the mixture, blending gently with a spatule. Pour the mixture over the apples in the baking dish and bake in the middle of the oven 20 min.
  6. Let the apples cool down, then serve them with the light crème anglaise, if desired.

Nutrition Facts Table

Nutrition Facts

per 1 serving (250g)


% DV*

* DV = Daily Value




33 g

50 %

Saturated 13 g
+ Trans 1 g

67 %


130 mg


45 mg

2 %


60 g

20 %


6 g

25 %


52 g


9 g

Vitamin A

20 %

Vitamin C

0 %


10 %


10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info


Low :
Source of :
Calcium, Folacin, Iron, Niacin, Pantothenic Acid, Vitamin B1, Vitamin B6, Zinc
Good source of :
Copper, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin D
Excellent source of :
Fibre, Magnesium, Manganese, Vitamin E

More info

This recipe is in the following categories: Fruits | Nuts | Desserts | Halal | High Fibre | High Vitamin D | Kosher | Low Sodium | Vegetarian | Bake | Buffet | Scandinavian

"Crème Anglaise"

"Crème Anglaise"

A light version of the rich custard sauce to accompany desserts.

375 ml (1.5 cups)
Preparation 5 min
Cooking 10 min


1 cup milk, partly skimmed, 2%   250 mL
1/2 tsp vanilla extract   2.5 mL
1 egg yolks    
1 tbsp sugar   12 g
1 tbsp white flour (all purpose)   8 g
1/2 cup whipping cream 35%   125 mL

Before you start

Using a bain-marie, reduces the risk of boiling (and spoiling) this heat-sensitive sauce.


  1. Pour the milk into a saucepan with the vanilla and bring to a boil. Set aside.
  2. Separate the egg white and yolk. Set the white aside in a glass jar with a lid and put it in the refrigerator or freezer for a future use. Put the yolk in the upper part of a bain-marie, add the sugar then beat a few minutes until the mixture is pale yellow in colour. Stir in the flour, mix well, then slowly pour in the hot milk with constant stirring. Cook about 5 min until the sauce thickens and will coat the back of a spoon.
  3. Transfer the custard to a pitcher or bowl and let it cool down, stirring occasionally to avoid a skin forming on the surface. Add the cream just before serving.


The sauce can be kept for 4 days, covered, in the refrigerator.

This recipe is in the following categories: Dairy | Eggs | Sauces & Dips | Halal | Kosher | Vegetarian

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