Baked Cinnamon Apples are a delicious and easy dessert that is perfect for any occasion. These delicious apples only take about 15 minutes of prep time, so you can have them ready in no time at all! A big batch of these easy flavorful apples make a great addition to your fall dinner table.
Reasons You’ll Love This Recipe
- Baked cinnamon apples are easy to make and serve for any occasion
- Baked Cinnamon Apples can be prepped ahead of time, then left in the fridge until you’re ready to bake them.
- If you need a gluten free dessert, this is a fantastic option.
- Baked apples are healthier than fried apple desserts
- The house smells absolutely incredible while they are baking
We love apple recipes in our family. The combination of spices means that the house smells amazing while apples are in the oven and baking. It is incredible how cinnamon and nutmeg can make your entire house smell like Fall.
Let’s discuss how to make these baked apples, as well as the ingredients that are needed for it. Please take note that below you will find discussion, expert tips, and answers to frequently asked questions about this recipe to help you recreate it in your kitchen.
If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page
How Do You Make Baked Cinnamon Apples?
Let’s go over the ingredients that you’ll need to make this baked apple recipe.
- Unsalted butter – You want this at room temperature and unsalted as there is already salt in this recipe.
- Granny Smith apples – Granny Smiths are a crisp and tangy apple that’s great for cooking. They’re best in pies, crisps, or salads when paired with sweeter apples like Honeycrisp to create a contrast of flavors.
- Honeycrisp apples – Honeycrisp apples are that sweet gem that pairs so well with the Granny Smith. It’s like a marriage made in heaven.
- Lemon juice (juice from about 1 small lemon) – Unless you have a lemon tree in your backyard, chances are that not everyone has lemons on hand. One of the easiest ways to get around this is by using freshly squeezed lemon juice from any grocery store- which is going to be far less expensive than buying actual lemons or jarred lemon juice
- Dark brown sugar – Dark brown sugar is a type of dark-colored cane sugar that can be used in place of light or white sugars. Dark brown sugar has more molasses and caramel notes than its counterparts.
- Ground cinnamon – Ground cinnamon is a spice that gives Baked Cinnamon Apples their amazing flavor. Baking these apples with only ground nutmeg would be boring
- Granulated white sugar – Granulated white sugar is just a type of refined, regular-textured cane sugar that can be used in Baked Cinnamon Apples.
- Cornstarch – Cornstarch will help make a syrup for your baked apple dish that isn’t lumpy or bitter.
- Nutmeg – Baked Cinnamon Apples wouldn’t be Baked Cinnamon apples without the nutmeg!
- Fine sea salt – I like this because sea salt is a minimally processed type of salt compared to a lot of others on the market.
- Vanilla ice cream for serving (optional, but highly recommended) – Spring for the good stuff here: the kind with the actual vanilla bean bits.
A reminder that the full printable recipe card is found at the bottom of this post. Here we will walk through the steps, with photos to show you exactly what to do.
Start by preheating your oven to 375° Fahrenheit and generously buttering a 9×13 inch baking dish with that soft butter.
The next step in making these yummy apples is getting out your mixing bowl and tossing together all those fresh-cut apple slices with the lemon juice to keep the apples from oxidizing.
Let your apples set a bit as you get a separate mixing bowl out. Add the dark brown sugar, 1 Tablespoon of the ground cinnamon, 1 Tablespoon of white sugar, the cornstarch, ground nutmeg, and sea salt. Use either your whisk or a fork to combine these all together. Add this mix to the sliced apple bowl and stir well to coat them all evenly.
Spread the sliced apples evenly into that well-buttered 9×13 inch baking pan. Cover with aluminum foil, shiny side up if it is non-stick foil, and bake for 45 minutes. Stop every 15 minutes to stir the apples.
Remove the foil after that 45-minute window is up and continue to bake them for an additional 15 minutes or until the apples are nice and soft, warmed through, and bubbly.
In a small bowl, mix together the last 1 Tablespoon of white sugar and the remaining 1 teaspoon of ground cinnamon.
Dish up your baked apples and top with a scoop of vanilla ice cream and a sprinkling of cinnamon sugar.
You can store any leftover baked apples in an airtight container in the refrigerator for up to 4 days. That is, if you have any left! Just reheat them in the oven at 350° Fahrenheit until warmed through and bubbly to make them good as new.
Baked Apple Variations To Try
- In the last 15 minutes of baking, sprinkle 1 cup of finely shredded sharp cheddar cheese over the apples.
- Add a cup of chopped pecans or walnuts to the apples before baking.
- Use an Indian spice blend like Chai Masala to give it an ethnic flare instead of the nutmeg and cinnamon – the ginger and cardamom in it will amaze you.
- Jonagold, Braeburn, and Pink Lady are other kinds of apples that would work well instead of Honeycrisp.
- Unless you have a lemon tree in your backyard, chances are that not everyone has lemons on hand. One of the easiest ways to get around this is by using jarred lemon juice – don’t get the little plastic yellow lemons in the produce section but the 1-quart jars in the bottled juice section that are almost the same price. Fruit Fresh (found in the canning department) will work too but is pricey.
- If you are trying to avoid corn products, you can substitute with tapioca starch or arrowroot powder instead for the thickening agent.
- Try different topping combinations – like cinnamon iced cream, shredded sharp cheddar cheese, or even whipped cream when serving!
- Try these baked apples as a topping for your favorite pancakes, waffles, or even sponge cake!
Frequently Asked Questions (F.A.Q.)
How do I keep my apple slices from turning brown after I cut them? Apple slices and browning go together like peanut butter and jelly, but not if you’re taking the time to use cold water with fresh lemon juice. I use a ratio of 1 cup water to 1 Tablespoon lemon juice and it works like a charm.
Can I leave the peels on the apple slices? Yes! You don’t have to peel apples if you’re not in the mood to! Leaving them with their skins on will give your apple slices a slightly different texture, but it won’t make much of a difference in the final recipe AND you will be getting a few extra nutrients. Apple peels are packed with vitamins A and C…so it is actually healthier to leave them on.
What else can I use these Bakes Cinnamon Apples for, besides eating as is? While these apples are perfectly sweet and delicious straight out of the pan they are perfect for an assortment of dishes and drinks.
Add a scoop to top your pancakes or French toast or blend them up in a smoothie for a delicious fall breakfast with a cup of ice and a cup of milk. Toss them with a shot or two of bourbon or spiced rum for an adult dessert or use them in place of frosting for a cake. Just picture them in between the layers of a spice cake and drizzled with homemade caramel sauce. Yum!
If you can’t get enough apples, make sure to also check out my Apple Cider Donuts, Apple Fritter Bread, Apple Crisp Recipe, Dutch Apple Pie, Apple Pie Cheesecake Bars and Apple Cinnamon Breakfast Cookies.
Baked Cinnamon Apples
- 3 Granny Smith Apples cored, peeled and thinly sliced
- 3 Honeycrisp Apples cored, peeled and thinly sliced
- 2 tbsp Lemon Juice approximately 1 small lemon
- 1/2 cup dark brown sugar, packed
- 1 tbsp ground cinnamon
- 1 tbsp granulated sugar
- 3 tsp cornstarch
- 1/2 tsp ground nutmeg
- 1/4 tsp fine sea salt
Cinnamon Sugar Topping
- 1 tsp ground cinnamon
- 1 tbsp granulated sugar
- Preheat the oven to 375° Fahrenheit and generously butter a 9×13 inch baking dish.
- In a large mixing bowl, toss together the sliced apples and lemon juice until all of the apple slices are well-coated.
- In a separate mixing bowl, stir together the dark brown sugar, 1 Tablespoon ground cinnamon, 1 Tablespoon white sugar, cornstarch, ground nutmeg, and sea salt. Add to the sliced apples and stir well to coat.
- Spread the sliced apples evenly into the prepared pan. Cover with aluminum foil and bake for 45 minutes, stirring the apples well every 15 minutes.
- Uncover the apples and continue to bake them for an additional 15 minutes or until the apples have softened and are warmed through and bubbly.
- In a small bowl, mix together 1 Tablespoon of white sugar and 1 teaspoon ground cinnamon. Sprinkle over the top. Serve warm with a scoop of vanilla ice cream and sprinkling of cinnamon sugar.