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Baked cinnamon apples made with just four ingredients. Whole Granny Smith apples baked in a buttery cinnamon sugar glaze until soft and tender. They look like something from a bakery but come together with almost no effort, which makes them perfect for holidays or an easy weeknight dessert.
Baked cinnamon apples are a fancy-looking dessert that’s one of the easiest things you can make. Whole Granny Smith apples get coated in melted butter and cinnamon sugar, then baked low and slow until the flesh turns soft and tender, and the juices reduce into a sticky cinnamon glaze at the bottom of the pan.
This is a four-ingredient dessert that can be made ahead for easy entertaining. Reheat the apples in the oven or microwave right before serving and warm the vanilla sauce on the stovetop. It is a dessert that fits weeknights and holiday tables equally well, and it shines during the fall and winter months.
I used small Granny Smith apples for individual servings and a shorter bake time. I also chose whole baked cinnamon apples instead of slices because they make for better presentation, and I love the look of an entire baked apple sitting on the plate. They’re soft enough where you can easily slice through the apple and cut away the core with a knife.
Jamie’s Tip
Baked Apples Tip
While prepping, place the peeled apples in a bowl full of water with a squeeze of lemon juice. This keeps them from oxidizing and turning brown.
Why Granny Smith apples work best
For baked apples you want a firm, tart apple that holds its shape in the oven. Granny Smith is my first choice for three reasons:
- Firm texture – they hold their shape and do not break down during baking.
- Less juicy – they won’t turn mushy the way softer apples can.
- Tart flavor – the tartness balances the cinnamon sugar.
Other firm apples such as Pink Lady, Braeburn, and Honeycrisp work well too. You can use softer, sweeter apples like Gala or Red Delicious, but reduce the sugar slightly and add an extra squeeze of lemon juice to bring back some tartness.
How to Make Baked Cinnamon Apples
- Peel the apples, then drop them into a bowl of lemon water to prevent oxidation.
- Coat each apple in melted butter, then give them a generous dusting of cinnamon sugar. Do not worry about covering every spot, because you will baste the apples in their own cinnamon syrup once they bake. As they cook, the apples release their juices and form a cinnamon glaze at the bottom of the dish. Spoon that glaze back over the apples before serving. It carries the most apple flavor.
- When done, the results will be soft, juicy apples with tender flesh cooked all the way through, coated in a sweet, tart, sticky sheen. Serve them with this silky vanilla sauce, a scoop of vanilla ice cream, a spoonful of Greek yogurt, or custard bread pudding.
Frequently Asked Questions
Firm, tart apples hold their shape best. Granny Smith is the top choice, followed by Pink Lady, Braeburn, and Honeycrisp. Softer apples like Gala or Red Delicious work if you reduce the sugar and add extra lemon juice.
Yes. Bake them ahead and refrigerate, then reheat in the oven or microwave before serving. They reheat well and hold their flavor. If serving with vanilla custard sauce, reheat that separately on the stovetop over very low heat so it does not curdle.
Store them in an airtight container in the fridge for 3 to 4 days. You can also freeze them for up to a month.
Oven: Place the apples in a 350°F oven, covered, and warm through until heated through the center. Check every 5 to 7 minutes, since timing depends on apple size.
Microwave: Heat in a microwave-safe dish on high in 1 minute intervals until warmed through the center, rotating as needed. Do not microwave the vanilla custard sauce. Reheat that gently on the stovetop while stirring.
Yes, I recommend peeling the apples. Peeling gives the softest texture and lets the cinnamon glaze soak in. You can leave the skin on for more structure and a rustic look, but the flesh will take slightly longer to turn tender.
More Recipes:
- Classic Vanilla Sauce Recipe | Bread Pudding Sauce
- Pumpkin Cheesecake
- Delicious Mini Pumpkin Layer Cakes – Soft and Fluffy!
- Rich & Creamy Homemade Hot Chocolate
- Quick Candied Chestnuts
- Perfect Baked Korean Sweet Potatoes (Gungoguma 군고구마)
Baked Cinnamon Apples
Ingredients
- 6 small Granny Smith apples
- 1 tablespoon lemon juice, optional
- ¼ cup sugar
- 2½ tablespoons butter, melted
- 1 tablespoon cinnamon
- 1 cup vanilla custard sauce, to serve; optional
Instructions
- Preheat oven to 350 degrees F.
- Peel each apple and place it in a bowl of water. Add lemon juice to the water to help prevent browning if you like. Let them sit for 5 to 10 minutes while you peel the rest and gather the other ingredients.6 small Granny Smith apples, 1 tablespoon lemon juice
- Mix the cinnamon and sugar together in a small bowl. Coat each apple completely with melted butter, then sprinkle the cinnamon sugar over the top.¼ cup sugar, 1 tablespoon cinnamon, 2½ tablespoons butter
- Place the apples in a baking dish and cover with foil. Bake for 45 minutes to 1 hour, or until the apples are fork-tender. Remove the foil and bake for 5 minutes, or until the apples start to brown and a cinnamon-sugar glaze forms at the bottom of the dish.
- Baste the apples with the glaze and serve immediately with vanilla sauce.1 cup vanilla custard sauce
Notes
- For more glaze at the bottom of the dish, add ¼ cup of apple juice to the baking dish before baking.
- Make up to 2 days ahead and reheat the apples in the oven or microwave. Reheat the custard sauce gently on the stovetop while stirring.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
We had friends over for dinner on the weekend, and they are both trying to watch their weight, so we settled on a fruit based dessert, and enjoyed your cinnamon apples very much! We served with some Greek yoghurt, and it was fresh and delicious. Love the cinnamon flavour – really worked well with the fall theme we were hoping to achieve!
What a delicious dessert! Apple and cinnamon work so well together! I’m making these with some granny smiths.
Made these for guests for an early Christmas dinner. They were blown away. So good an so easy.
I bought a half bushel of apples for Thanksgiving and have been looking for recipes to use up the leftovers. This is perfect! Looks easy and delicious! Thanks!
sometimes the simplest things are the most delicious! Love that you added a vanilla custard sauce. I need to try this as I entertain so much around the holidays 🙂
Oh yum! This looks like the PERFECT comfort food dessert! This with a bowl of ice cream or custard and I’d be in heaven! I know what I’m making this weekend!
Apples full of flavor and best for a sweet tooth craving too. A must try recipe.
I can smell it 🙂 one of my favorite. So delicious. Perfect holiday treat!
I love these baked apples. This season I have been trying these with various combinations. Thanks for this recipe!
I would love to eat my apples like this from now on, Jamie. They look awesome and taste delicious. 🙂
These baked apples are the perfect way to simply use up delicious picked fresh apples. Perfect for when I want something sweet.
One of the best baked apples recipes I’ve seen so far this season. Incredible colors and such a great texture. I am sure the flavors go through the roof!
These look SO beautiful with the custard…what a dreamy autumn dessert! Pinning for later! ^_^
What a delicious treat and perfect for the fall weather. Serving it with vanilla sauce is a great idea.
Yum! Cinnamon apples are my favorite and this recipe is great!
Love the simplicity in this recipe! Only few basic ingredients but what a stunning and delicious result! Especially with a dollop of custard!
I’ve never had a baked apple like this before, so beautiful and delicious. I love how simple yet elegant this dessert is 🙂
These were so delicious! I kind of want to go make them again right now!