Large Baked-Apple Dish (650 ml) – Bolesławiec Pottery by Ceramika Artystyczna

Hand-crafted from genuine Bolesławiec pottery (Polish Pottery), this lovingly made dish from Ceramika Artystyczna unites traditional craftsmanship with everyday practicality. Its 650 ml capacity makes it ideal for classic baked apples, individual gratins, small casseroles or sweet oven desserts.

• Heat-proof & versatile: safe for oven, microwave, and dishwasher; highly heat-resistant.

• Easy to clean: premium glaze is non-stick, scratch-resistant and low-maintenance.

• Unique décor: every piece is hand-painted in unmistakable Bunzlau patterns, so no two are exactly alike—functional cookware and table décor in one.

10 tasty fillings for baked apples

(Unless noted, bake at 180 °C / 350 °F for about 30 minutes. Start with two large cored apples—Boskoop, Elstar or another tart variety work best.)

1. Classic Cinnamon & Sugar

   • Fill: 2 Tbsp sugar mixed with 1 tsp cinnamon.

   • Top: a pat of butter before baking.

2. Walnut & Honey

   • 50 g chopped walnuts, 2 Tbsp honey, 1 tsp cinnamon. Mix and stuff.

3. Marzipan & Almond

   • 50 g marzipan, 20 g chopped almonds, 1 tsp cinnamon, 1 tsp honey. Knead together and fill.

4. Raisin & Rum

   • 50 g raisins, 1 Tbsp dark rum, 1 tsp cinnamon, 1 Tbsp sugar. Combine, then fill.

5. Prune & Spice

   • 50 g dried prunes, chopped; 1 tsp cinnamon; 1 Tbsp sugar. Mix and fill.

6. Chocolate & Hazelnut

   • 40 g dark or milk chocolate, chopped; 20 g chopped hazelnuts; 1 tsp cinnamon. Blend and stuff.

7. Caramel Sauce

   • Bake apples first for 20 min.

   • Meanwhile caramelise 50 g sugar, stir in 100 ml cream, 1 Tbsp butter, 1 tsp vanilla sugar.

   • Finish apples with warm caramel sauce.

8. Quark & Honey

   • 100 g quark (or ricotta/Greek yoghurt), 2 tsp honey, 1 tsp cinnamon. Mix and fill.

9. Walnut Crunch (no sauce)

   • 50 g chopped walnuts mixed with 1 Tbsp sugar. Fill apples; dust with icing sugar after baking.

10. Cinnamon-Rosemary Syrup

    • Bake apples first for 20 min.

    • Simmer 100 ml apple juice with 1 tsp cinnamon, 1 tsp rosemary, 1 Tbsp sugar until slightly thickened.

    • Spoon syrup over the apples to serve.

These variations fit perfectly in the 650 ml Bolesławiec baking dish, offering a colourful range of sweet—and subtly spiced—baked-apple delights. Have fun experimenting, and enjoy!