Grease the casserole dish. Wash apples, grate dry. Cut off the lid, remove the core and carefully hollow out the apples with a tablespoon, leaving a 0.5-1 cm thick rim. Cut the lid of the apples and the hollowed out pulp into small pieces.
Wash the lemon hot, grate dry and finely grate the peel. Halve the lemon, squeeze the juice. Drizzle the inside of the apples and apple pieces with lemon juice.
For the filling, halve the vanilla pod lengthwise. Scratch out the pulp with the back of a knife. Roughly grate the marzipan paste with a grater. In a bowl, mix apple pieces, lemon peel, vanilla pulp, marzipan, almonds, cinnamon and cranberries.
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Put flour, butter, sugar and 1 pinch of salt in a bowl and knead into a crumbled dough with your hands. Place apples close together in the form.
Spread the apple and marzipan filling evenly into the apples with a teaspoon. Top apples with coarse crumbles. Bake apples in a hot oven for about 40 minutes. After about 30 minutes, cover with aluminium foil if necessary so that the crumbles do not burn.
Serve baked apples with ice cream. (We swear by the Speculoos variety? Specu-Love. from Ben & Jerry's with speculoos!).