Irresistible The Best Cinnamon Baked Apples

I make this recipe whenever the air turns crisp and I need something that feels like a warm hug. The apples soften in the oven while the cinnamon and brown sugar melt into a sauce that coats every slice.

My kitchen fills with the kind of aroma that makes everyone wander in asking what’s baking. I serve these cinnamon baked apples with vanilla ice cream, and the contrast between warm fruit and cold cream never gets old.

What makes this Cinnamon Baked Apples a keeper for years to come

I love how this recipe requires just a few pantry staples and about ten minutes of prep work. The apples do all the heavy lifting in the oven, transforming into tender slices coated in a caramelized sauce that tastes like autumn in a dish.

The beauty of cinnamon baked apples lies in their versatility throughout the day. I’ve served them as dessert with ice cream, spooned them over morning oatmeal, and even paired them with roasted chicken for dinner.

The sauce thickens as it bakes, clinging to each apple slice without becoming too heavy or overly sweet. I appreciate how the lemon juice cuts through the richness, keeping everything balanced and bright.

If you’re looking for more ways to celebrate apple season, my Easy Homemade Apple Cider Donuts bring that same cozy feeling in cake form, and the Old-Fashioned Apple and Cheese Casserole offers a savory twist that surprises everyone at the table.

Everything you need for the perfect Cinnamon Baked Apples

• 5-6 large apples, peeled, cored, and sliced (I use Granny Smith for their tartness, but Honeycrisp or Gala work beautifully too)
• 1 tablespoon lemon juice (freshly squeezed adds the brightest flavor)
• ¼ cup light brown sugar (packed for the best caramelization)
• 1 tablespoon granulated sugar
• 2 teaspoons ground cinnamon (use good quality for the warmest aroma)
• 2 teaspoons cornstarch (this thickens the sauce as the apples release their juices)
• 2 tablespoons unsalted butter, sliced (adds richness and helps everything meld together)

My Method for Cinnamon Baked Apples

1. Preheat your oven to 375°F and grab a 9×13-inch baking dish.
2. Peel, core, and slice the apples into even pieces (about ¼-inch thick works best for tender results). Transfer them to the baking dish.
3. Add the lemon juice, light brown sugar, granulated sugar, cinnamon, and cornstarch directly to the apples. Toss everything together with your hands or a spoon until every slice is coated.
4. Spread the apples in an even layer and scatter the sliced butter on top.
5. Cover the dish tightly with foil and slide it into the oven. Bake for 30-40 minutes, pulling it out every 10-15 minutes to give everything a good stir (this helps the sauce come together and prevents any dry spots).
6. The apples are done when they’re fork-tender and the sauce has thickened into a glossy coating. Let them sit on the counter for 10 minutes before serving so the sauce can settle.

My go to methods for Cinnamon Baked Apples success

I always slice my apples on the thinner side because they bake through more evenly and absorb the sauce better. Thicker slices can turn out undercooked in the center while the edges get too soft.

Stirring the apples every 10-15 minutes makes all the difference in how the sauce develops. At first, the melted butter might look separated and greasy, but after a few stirs and more time in the oven, everything binds into a smooth, caramelized coating.

If you want to add extra flavor, toss in a handful of chopped pecans or dried cranberries during the last 10 minutes of baking. The nuts toast slightly, and the cranberries plump up in the warm sauce.

My favorite occasions to make Cinnamon Baked Apples

I serve these apples warm with a scoop of vanilla ice cream for an easy dessert that feels special without any fuss. The contrast between the hot, tender fruit and cold cream creates the kind of moment that makes everyone pause and savor.

Leftovers (if there are any) go straight into my morning routine. I spoon them over pancakes, stir them into Greek yogurt, or warm them up as a topping for oatmeal.