There's something undeniably comforting about warm, spiced fruit bubbling from the oven, and my Baked Cinnamon Apples Recipe nails that cozy vibe every time. It’s simple, fragrant, and perfect for those moments when you want a dessert that feels like a warm hug without any fuss.

The image shows a white rectangular baking dish filled with warm, sliced apple pieces cooked in a rich, cinnamon-spiced sauce. The apple slices are golden brown and soft, piled unevenly with some sauce pooling at the bottom. There are two small scoops of creamy white vanilla ice cream placed on top of the apples, one near the edge and one near the center. A silver spoon rests inside the dish, partially buried in the apples. Around the dish, on a white marbled surface, there are cinnamon sticks, a measuring cup with brown sugar, a few fresh green apples, and a reddish cloth napkin partially tucked under the dish. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Cinnamon Apples Recipe
Top Tip
How to Serve Baked Cinnamon Apples Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Cinnamon Apples Recipe

Why You'll Love This Recipe

I’ve made baked apples in a dozen ways over the years, and this recipe stands out because it’s easy, natural, and has just the right balance of sweet and tart with a warm cinnamon kick. Every time I bake these, the whole house fills with that spicy-sweet scent we all crave in cooler months.

Simple Ingredients: You can whip this up with pantry staples and fresh apples—no complicated steps or exotic items needed.
Perfectly Balanced Sweetness: The combination of tart Granny Smith and sweet Honeycrisp apples means you get a nuanced flavor that isn’t overly sugary.
Customizable Spices: It’s easy to bump up the cinnamon or add your favorite warming spices like nutmeg or fresh ginger for extra depth.
Great as Dessert or Snack: Serve it solo or alongside coconut whipped cream or vanilla ice cream for an easy crowd-pleaser.

Ingredients & Why They Work

Every ingredient in this baked cinnamon apples recipe is there for a reason, creating a harmonious blend of flavors and textures. Making sure you pick the right apples and seasonings will make your dish shine.

Flat lay of six medium fresh apples including two green Granny Smith and four red Honeycrisp, a small white ceramic bowl of freshly squeezed lemon juice, a small white ceramic bowl of golden coconut oil, a small white ceramic bowl filled with coarse coconut sugar, a small white ceramic bowl with ground cinnamon powder, a small white ceramic bowl holding freshly grated light yellow ginger, a small white ceramic bowl with a pinch of nutmeg powder, a small white ceramic bowl containing white cornstarch powder, a small white ceramic bowl of clear fresh apple juice, and a small white ceramic bowl with coarse sea salt, all arranged symmetrically and naturally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Apples: I recommend mixing tart Granny Smith apples with sweeter varieties like Honeycrisp to balance acidity and natural sweetness.
Lemon juice: Adds brightness and prevents the apples from browning before they bake.
Coconut oil (optional): Adds a subtle richness and helps with caramelization, but you can skip it if you want a lighter dish.
Coconut sugar or cane sugar: I love coconut sugar for its deep, caramel-like sweetness, but cane sugar works fine too.
Ground cinnamon: The star spice here—it brings warmth and comfort to every bite.
Fresh grated ginger: Just a touch lifts the flavor with a gentle zing that’s surprisingly delicious.
Nutmeg: Adds complexity—it’s that cozy undertone that ties the spices together.
Cornstarch or arrowroot starch: Helps thicken the natural juices from the apples into a luscious sauce.
Fresh apple juice or water: Keeps the mixture moist and allows the apples to bake evenly.
Sea salt: Balances sweetness and enhances overall flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe is wonderfully flexible—I often tweak the spices or try different apples depending on what’s in season. You’ll find you can easily adjust sweetness or add mix-ins to keep it fresh and exciting each time you make it.

Variation: One of my favorite tweaks is adding chopped pecans or walnuts on top for a bit of crunch—that contrast takes the baked apples to another level.
Dietary swaps: I sometimes swap coconut sugar for a stevia blend to reduce sugar or skip the coconut oil for a lighter version.
Seasonal twist: Try folding in dried cranberries or raisins for holiday flair.

Step-by-Step: How I Make Baked Cinnamon Apples Recipe

A white bowl filled with warm apple slices layered at the bottom, showing a shiny, cinnamon-brown glaze with soft texture. On top, there is a single scoop of vanilla ice cream that is slightly melting into the fruit. A silver spoon rests inside the bowl, leaning on the side. In the background, a green apple is visible on a white marbled surface. The scene is bright and clean, focusing on the warm dessert. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare Your Apples Just Right

Start by peeling, coring, and quartering your apples, then slice them thinly lengthwise. The thinner the slices, the more tender and evenly baked they get. I’ve learned the hard way that uneven slices cause some pieces to overcook while others remain crunchy, so take a little extra time here—it pays off in the end.

Step 2: Layer the Flavors

Dump your sliced apples into a large baking dish, then drizzle with lemon juice and coconut oil (if you’re using it). Sprinkle coconut sugar, cinnamon, ginger, nutmeg, a pinch of sea salt, and the cornstarch on top. Pour in the apple juice or water last, then toss everything gently to combine. This step is key—the coating should evenly cover all the apple slices for the best flavor and sauce.

Step 3: Bake Covered, Then Uncover

Cover the baking dish loosely with foil and pop it in your preheated 350°F (176°C) oven. Bake for about 45 minutes, then remove the foil and bake uncovered for an additional 10 to 15 minutes. This uncovered time lets the apples caramelize slightly and thicken the sauce. Test for fork tenderness in the center of the dish—that’s the sweet spot you want before pulling it from the oven.

Top Tip

Over the years, these tips have saved me from soggy or bland baked apples, so I’m excited to share them with you!

Slice Thin, Slice Even: This ensures your apples bake through evenly without some mushy bits and others underdone.
Don’t Skip the Lemon Juice: It not only keeps your apples bright but adds a subtle zing that balances the sweetness beautifully.
Covered Baking First: This traps steam so the apples soften nicely before you get that caramelization in the uncovered stage.
Check Sauce Thickness: If your sauce seems too watery after baking, give it a quick stovetop simmer to reduce it before serving for a better texture.

How to Serve Baked Cinnamon Apples Recipe

baked cinnamon apples - Serving Suggestion

Garnishes

I personally love serving these warm baked apples with a dollop of coconut whipped cream—it adds a silky contrast that’s lighter than traditional cream but just as satisfying. On special occasions, a scoop of vanilla bean coconut ice cream tastes like dessert heaven.

Side Dishes

Try pairing this recipe with a simple oats porridge for breakfast or as a sweet side to pancakes or waffles. It also makes a great light dessert after a fall dinner or alongside spiced nuts for an afternoon snack.

Creative Ways to Present

For gatherings, I like to serve my baked cinnamon apples in small mason jars topped with toasted pecans and a drizzle of maple syrup. It feels charming and rustic and gets everyone excited to dig in.

Make Ahead and Storage

Storing Leftovers

I keep leftover baked apples in an airtight container in the fridge, where they last about 3 to 4 days. When you want to enjoy them again, just give them a gentle stir before reheating so the sauce stays distributed.

Freezing

Freezing works well if you want to save extras—just portion the baked apples into freezer-safe containers or bags. Thaw overnight in the fridge before reheating. I find the texture softens slightly but still tastes great.

Reheating

I prefer reheating in a 350°F (176°C) oven covered with foil to gently warm the apples without drying them out. A splash of water helps loosen the sauce if it’s thickened too much in the fridge or freezer.

Frequently Asked Questions:

Can I use any type of apple for this recipe?

While you can technically use any apples, I recommend mixing tart apples like Granny Smith with sweeter ones like Honeycrisp for the best balance in flavor and texture.

How do I prevent the baked apples from becoming mushy?

Slicing the apples thin but evenly and baking them covered at first will help them soften without turning mushy. Also, removing the foil toward the end helps caramelize the edges, adding texture.

Can I make this recipe vegan and gluten-free?

Absolutely! This recipe is naturally gluten-free. Using coconut sugar and coconut oil keeps it vegan-friendly, and serving with coconut whipped cream or vegan ice cream keeps it completely plant-based.

What’s the best way to reheat leftover baked cinnamon apples?

Reheat leftovers covered in the oven at 350°F (176°C) for about 15 minutes, or microwave them on low power, adding a splash of water if the sauce has thickened too much to keep it moist.

Final Thoughts

This Baked Cinnamon Apples Recipe has become one of those kitchen go-tos for me whenever I want something wholesome, comforting, and remarkably simple. It’s the kind of recipe I recommend to friends who want to impress without stress. Give it a try—you might just find it brings a bit of warmth and sweetness to your day the way it does for mine.