Cinnamon Baked Apples are not only surprisingly simple to make, they’re also a great way to use any surplus of fresh apples you may have from apple picking! The natural flavors and sweetness of the apples are enhanced with a few additional ingredients and spices and are allowed to meld together in the oven! These make a great dessert or side dish!
Still have more apples than you know what to do with? Be sure to check out my easy Apple Butter or Apple Crisp recipes!
I originally shared this Baked Apple Recipe over on Spend with Pennies!
I love Fall baking. Not just because it’s so cozy to hole up in my kitchen now that the weather’s turned blustery, chilly, and grey, but also because of the seasonal ingredients that I get to bake with. So many apple and pumpkin recipes have made their way through my kitchen recently.
As a bonus, my house smells incredible all the time and I’m relishing every minute of this apple & pumpkin spice season.
Today’s recipe is one of my favorites for Fall. Simple to prep, these apples are going to spend nearly an hour in the oven melding their flavors together with cinnamon and sugar. It’s a heavenly transformation, one I think you’ll appreciate as much as I do!
Tips for Making Cinnamon Baked Apples
What Kind of Apples Should I use for Cinnamon Baked Apples?
I personally recommend using an apple that’s neither too sweet nor too tart (so steer clear of the Granny Smith!). Honeycrisp and Gala apples tend to be my preference when making baked apples (and they’re also what I use for my Apple Fritters).
Should I Peel My Apples when Making Cinnamon Baked Apples?
I definitely recommend that you peel your apples before baking. Apple skins have the tendency to become tough and chewy in the oven, which is an unpleasant contrast to the soft apple slices.
How Long Should I Bake Cinnamon Baked Apples?
These apples will take about an hour to cook on 375F (190C). However, this can vary if you slice your apple pieces thinner or thicker than indicated in the recipe or if you use a smaller or larger pan than is suggested. The best way to make sure your apples are baked without over-baking them is to check them early (this won’t be difficult since you’ll be stirring them every 15 minutes). You’ll know your baked apples are finished baking when they are tender when pierced with a fork.
If you happen to have leftover cinnamon baked apples, you can store them in an airtight container in the refrigerator. They will become even softer once you reheat them in the microwave the next day. One of my favorite things to do is to serve them warmed over a hot stack of buttermilk pancakes and topped off with a bit of whipped cream. Talk about a great (indulgent) breakfast!
Enjoy!
Baked Cinnamon Apples
Ingredients
- 1/3 cup light brown sugar tightly packed 70g
- 1 Tablespoon sugar
- 1 Tablespoon ground cinnamon
- 2 teaspoons cornstarch
- 4-5 large apples peeled cored, and sliced about 1/3" - 1/2" thick (this is about 3 lbs -- I like to use Honeycrisp or Gala) 1.4kg
- 1 Tablespoon lemon juice
- 1/2 cup chopped walnuts optional
- 3 Tablespoons salted butter cut into 6 pieces
Instructions
- Preheat oven to 375F (190C) and lightly grease a deep 9x9 pan with butter.
- In a large bowl, stir together your sugars, cinnamon, and cornstarch until well-combined.
- Add the apples and toss until well coated. Sprinkle with lemon juice and add walnuts (if using) and stir again until well-combined.
- Transfer apple mixture into your prepared baking pan (be sure to scrape out all sugar/juice from the bowl) and dot with butter pieces.
- Cover pan with foil and transfer to 375F (190C) oven. Bake for 60 minutes or until apples are tender when pierced with a fork, stopping every 15 minutes to stir apples.
- Serve warm, top with ice cream if desired.
Nutrition
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Melinda Stanley says
I had Gala and Honeycrisp apples on hand that I wanted to use, so I made this recipe today without the lemon juice, and it is delicious! I have avoided cooked apple recipes for a long time due to a lemon juice intolerance, so I was happy to see your comment about just leaving it out. Will definitely be making this again!
Sam says
I’m so happy to hear you enjoyed the recipe, Melinda! Thank you for commenting, I appreciate it!
Dawn Hanna says
Just made this for my sons class Halloween party! Such a great dish. I added marshmallows the last 15 mins for added volume lol
Sam says
I am so glad you enjoyed it, Dawn! ☺️
Charmaine Wade says
What can I substitute for the lemon juice?
Sam says
If you don’t have it, I would just leave it out.
Kate says
I’m diabetic. Can I make these with Splenda white and brown sugars? Thanks!
Sam says
I am not very familiar with baking with splenda, but I don’t see any reason it would not work. If you try it and it does turn out for you please let me know. ☺️