Apple and Blueberry Casserole with Almonds

5 from 7 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 4 people


  • 45 g Butter (room temperature)
  • 40 g Coconut blossom sugar
  • 250 g Blueberries
  • 3 piece Apples (e.g. Cox Orange)
  • 0,5 piece Organic lemon, juice and zest
  • 3 piece Eggs (M)
  • 250 g Lean quark (20% fat in dry matter)
  • 2 tbsp Chopped almonds
  • 2 tbsp Flaked almonds
  • 30 g Soft wheat semolina
  • Butter for the mold
  • Icing sugar for sprinkling


  • Roast the chopped almonds in a coated pan without fat, remove and set aside. Spread 4 ovenproof casserole molds (portion molds) with butter and sprinkle with coconut blossom sugar. Sort the blueberries, wash and drain on a sieve.
  • Preheat the oven to 200 degrees (convection: 180 degrees). Wash, quarter and core the apples and cut into thin wedges. Drizzle with lemon juice and line the prepared molds with it.
  • Mix the butter with sugar and lemon zest until creamy. Separate the eggs and gradually stir the yolks into the butter mixture. Also stir in the quark with the chopped almonds and semolina.
  • Beat the egg whites with 1 tbsp lemon juice until stiff and fold into the quark mixture. Pour the mixture into the prepared molds and place the blueberries on top. Sprinkle with flaked almonds and bake in the preheated oven for about 25 minutes until golden brown. Remove and serve while warm, sprinkled with powdered sugar.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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