Easy Baked Cinnamon Apples Recipe (Warm Fall Dessert)
These Easy Baked Cinnamon Apples are tender, buttery, and coated in a warm brown sugar cinnamon sauce. They taste just like homemade apple pie filling without the crust and require only a few simple ingredients.
Serve them warm with vanilla ice cream, spoon them over oatmeal and pancakes, or enjoy them as an easy fall dessert.
Recipe Summary
Prep time: 15 minutes
Bake time: 35–40 minutes
Total time: 50–55 minutes
Servings: 6
Why You’ll Love These Baked Apples
Easy to prepare with basic ingredients
Tastes like apple pie filling
Warm brown sugar cinnamon sauce
No pie crust required
Perfect for fall and holiday breakfasts
Delicious served warm or cold
Naturally gluten-free
Easy to prepare ahead of time
Ingredients
6 medium apples
1 tablespoon fresh lemon juice
⅓ cup packed light brown sugar
2 tablespoons granulated sugar
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon cornstarch
¼ teaspoon salt
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
2 tablespoons apple juice or water
Optional Additions
½ teaspoon apple pie spice
½ cup chopped pecans or walnuts
⅓ cup raisins or dried cranberries
1 tablespoon maple syrup
Pinch of ground cloves
How to Make Baked Cinnamon Apples
Step 1: Prepare the Oven
Preheat the oven to 375°F.
Lightly grease an 8-by-8-inch or 9-by-9-inch baking dish with butter or nonstick cooking spray.
Step 2: Prepare the Apples
Peel the apples if desired. You can also leave some or all of the peel on for additional color and texture.
Remove the cores and cut the apples into approximately ½-inch-thick slices or ¾-inch cubes.
Try to keep the pieces close to the same size so they bake evenly.
Step 3: Add Lemon Juice
Place the apples in a large mixing bowl.
Add the lemon juice and toss until the apples are lightly coated. The lemon juice balances the sweetness and helps prevent the apples from browning while you prepare the remaining ingredients.
Step 4: Make the Cinnamon Sugar Mixture
In a small bowl, combine the brown sugar, granulated sugar, cinnamon, nutmeg, cornstarch, and salt.
Whisk until the cornstarch and spices are evenly distributed.
Step 5: Season the Apples
Sprinkle the cinnamon sugar mixture over the apples.
Add the vanilla extract, melted butter, and apple juice or water. Toss until every apple piece is evenly coated.
If using nuts, raisins, or dried cranberries, fold them in now.
Step 6: Transfer to the Baking Dish
Pour the apples and any remaining cinnamon mixture into the prepared baking dish.
Spread the apples into an even layer. Cover the dish tightly with aluminum foil.
Step 7: Bake Covered
Bake the apples covered for 20 minutes.
Covering the dish traps steam and helps the apples soften without drying out.
Step 8: Finish Baking Uncovered
Carefully remove the aluminum foil and stir the apples.
Return the dish to the oven uncovered and bake for another 15–20 minutes, stirring once more if necessary.
The apples are ready when they are tender when pierced with a fork but still hold their shape. The sauce should be glossy and bubbling around the edges.
Step 9: Let the Sauce Thicken
Remove the apples from the oven and let them rest for 10 minutes.
The cinnamon sauce will continue thickening as it cools. Stir before serving to coat the apples in the sauce from the bottom of the dish.
Best Apples for Baking
Choose firm apples that hold their shape when baked. Combining one sweet variety with one tart variety creates the best flavor.
Good options include:
Granny Smith
Honeycrisp
Pink Lady
Braeburn
Fuji
Gala
Golden Delicious
Avoid using only soft apples such as Red Delicious because they can become mushy.
For a quick apple crisp-inspired dessert, sprinkle granola over the warm apples immediately before serving.
Recipe Tips
Cut the apples evenly. Uneven pieces will cook at different speeds.
Use firm apples. Softer varieties can turn into applesauce.
Combine sweet and tart apples. Honeycrisp and Granny Smith make an excellentcombination.
Don’t skip the cornstarch. It thickens the apple juices into a glossy sauce.
Bake covered first. This allows the apples to soften before the sauce caramelizes.
Don’t overbake them. Remove the apples while they still hold their shape.
Let them rest. The sauce may appear thin immediately after baking but thickens as it cools.
Adjust the sugar. Reduce the granulated sugar when using naturally sweet apples.
Recipe Variations
Maple Cinnamon Apples
Replace the granulated sugar with two tablespoons of pure maple syrup.
Apple Pie Baked Apples
Add ½ teaspoon of apple pie spice and a pinch of ground cloves.
Pecan Cinnamon Apples
Fold ½ cup of chopped pecans into the apples before baking.
Caramel Baked Apples
Drizzle warm caramel sauce over the finished apples immediately before serving.
Cranberry Cinnamon Apples
Add ½ cup of fresh or frozen cranberries before baking. Increase the brown sugar by one or two tablespoons to balance their tartness.
Slow Cooker Cinnamon Apples
Place the seasoned apples in a greased slow cooker. Cook on low for 2–3 hours or until tender, stirring once during cooking.
How to Serve Baked Cinnamon Apples
Serve the apples warm with:
Vanilla ice cream
Greek yogurt
Overnight oats
Pancakes
Waffles
French toast
How to Store Baked Cinnamon Apples
Allow the apples to cool completely before transferring them to an airtight container.
Refrigerate for up to four days.
The sauce will thicken considerably in the refrigerator.
How to Reheat Them
Microwave
Place one serving in a microwave-safe bowl and heat for 30–45 seconds.
Stovetop
Warm the apples in a small saucepan over low heat. Add one tablespoon of water or apple juice if the sauce is too thick.
Oven
Cover the baking dish and reheat at 325°F for approximately 15 minutes.
Can You Freeze Baked Apples?
Yes. Transfer the cooled apples and sauce to a freezer-safe container and freeze for up to three months.
Thaw them overnight in the refrigerator before reheating. The apples may be slightly softer after freezing but will still work well over oatmeal, pancakes, ice cream, or cake.
Frequently Asked Questions
Do I need to peel the apples?
No. Peeling is optional. Peeled apples produce a softer, more traditional apple pie texture, while unpeeled apples retain additional color and structure.
Why are my baked apples watery?
The apples may need more resting time, or they may have released more liquid than expected. Let the apples rest for 10–15 minutes. If necessary, transfer the liquid to a saucepan and simmer it until thickened.
How do I keep baked apples from becoming mushy?
Use firm baking apples, cut them into evenly sized pieces, and check them after 30 minutes. Remove them from the oven as soon as they are fork-tender.
Can I make this recipe without cornstarch?
Yes. Replace the cornstarch with 1½ tablespoons of all-purpose flour. The sauce may look slightly less glossy.
Can I make baked apples without added sugar?
Yes. Use naturally sweet apples and omit both sugars. Add maple syrup or another preferred sweetener to taste if needed.
Can I prepare the apples ahead of time?
Yes. Assemble the recipe, cover the baking dish, and refrigerate it for up to eight hours. Bake directly from the refrigerator, adding approximately five minutes to the baking time.
Are baked cinnamon apples the same as apple pie filling?
They are very similar. These baked apples have a slightly lighter sauce and can be served as a dessert, breakfast topping, or side dish.
Estimated Nutrition
Per serving, based on six servings:
Calories: 210
Carbohydrates: 42g
Protein: 1g
Fat: 6g
Saturated fat: 4g
Fiber: 5g
Sugar: 32g
Sodium: 105mg
Nutrition information is an estimate and will vary depending on the apples, sugar, and serving size.