Apples Baked in a Römertopf

The Römertopf is a porous terracotta Dutch oven with a cover. Before each usage, it should be soaked 15 minutes in cold water for the terracotta to absorb the water. Once in the oven, the Römertopf will give off the accumulated water as steam, which makes for slow, even and autonomous baking.

The Römertopf should be cleaned with water only—no detergents. To make cleaning easier, simply soak it in water while still warm and rub with a special sponge.

Attention must be paid to make sure that the cover remains tightly closed during baking. This particular method enables the apples to keep their aromas and makes the recipe all the more interesting. Baked in this way, the apples can be eaten as is or served with ice cream, brioche, etc.