This is a very traditional, easy, and tasty apple dessert in Chile. Most people grow up eating it. Perfect for this time of year. You can do it with or without the meringue topping.
The most straightforward version of this dessert is grating the apples and mixing them with sweetened condensed milk, and dust with cinnamon. A classic snack when I was growing up.
Any apple works on this recipe, and mixing and matching with whatever variety is available is common.
You may also be interested in the recipe: Apple Chocolate Kuchen.
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Manzana Rallada Chilean Apple Dessert
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8
- Category: Desserts
- Cuisine: Chilean
Description
A quick treat.
Ingredients
Units
- 4 large apples
- 1 can (397 grams) sweetened condensed milk
- 2 large eggs
- ⅓ cup granulated sugar
- optional powdered cinnamon
Instructions
- Preheat oven to 350F or 180C. Place rack in the middle of the oven.
- Wash, peel, and grate the apples into short strips, using the square box grater's biggest holes.
- Separate the eggs.
- In a bowl, mix the grated apples, sweetened condensed milk, and two egg yolks. Add a pinch of cinnamon if desired. Stir well to combine.
- Place on a square baking dish 8’x8 ‘or 20×20 cm. Safe for the oven. I used a pyrex dish.
- Bake for 25-30 minutes until lightly golden and set. It should not move like jelly when moving the pan.
- Remove from oven and let cool slightly.
- Beat egg whites until frothy at full speed. Lower the mixer speed to medium and add the granulated sugar like rain. Raise the speed to be high and continue beating until stiff peaks of meringue form. Rub a little meringue between your fingers, and you shouldn’t feel sugar crystals. About 5-8 minutes.
- Place the meringue on top of the apples and brown the meringue using the broiler. Keep looking. This happens in seconds. Or use a kitchen torch.
- Serve immediately or shortly after. You can refrigerate it, but the meringue will deflate a little.
Nutrition
- Serving Size:
- Calories: 268
- Sugar: 46.9 g
- Sodium: 82 mg
- Fat: 5.7 g
- Saturated Fat: 3.1 g
- Carbohydrates: 51.1 g
- Fiber: 2.8 g
- Protein: 5.8 g
QueenBoadicea says
I made this dish on April 27, 2025. I was reluctant to place it in a dish that hadn't been greased, greased and floured, coated with baking spray, e.g. However, I wanted to follow the instructions exactly. So I compromised by lining the metal baking pan with parchment paper.
The dish looked fine but it was a little soupy, shedding quite a bit of liquid at the bottom in spite of the paper--or perhaps because of it? Should the batter be poured into an unprepared pan or is there a step missing in the printed recipe?
Pilar Hernandez says
This dessert is soupy. It's not a cake. The juices of the apple are welcome.
The paper makes serving more complicated.
If you wish, imagine this as a soupy casserole. In Chile, some people scoop and drink the juices before serving.
Thank you for your comment.
Kimberly-Dawn Falk says
I tried this and it was absolutely wonderful! I had some leftover sweetened condensed milk, half a can, and used that and it turned out great!
Pilar Hernandez says
I'm so glad you like it!
Susie says
Very tasty!! It is also very easy. This will be a keeper!
Pilar Hernandez says
I'm glad Susie.
Heather Hitchcock says
My son is in Advanced Placement Human Geography and needed a simple dish to prepare from Chile. This was just what he needed. We made it together and it was well received by classmates. Thanks!
Pilar Hernandez says
Awesome, I'm very glad.
Tamara says
Thank you for this simple recipe. I was burned out on apple-crisp, and looking for something different. I look forward to making this.
Pilar Hernandez says
Hopefully, you will enjoy it. Good luck!