There’s something uniquely cozy about baking fruit, and this Baked Cinnamon Apples Recipe is one of those simple dishes that fills your kitchen with warm, inviting aromas and satisfies that sweet craving without feeling heavy. Trust me, these tender, cinnamon-spiced apples never fail to brighten chilly afternoons or end a dinner with comfort and charm.

The image shows a white rectangular baking dish filled with soft apple slices cooked in a rich brown sauce that covers the bottom and sides. There are two dollops of white creamy topping on the apple filling, one near the top left and one near the bottom right. A silver serving spoon rests inside the dish on the right side, partially covered with the sauce and apple slices. Around the dish on a white marbled surface, there is a green apple on the top left, two small slices of ginger near the bottom left, an apple slice on the right, two cinnamon sticks positioned horizontally near the top right, and a white measuring cup filled with brown sugar. A soft mauve-colored cloth is underneath the dish on the left side. 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 many ways over the years, but this one always wins my heart because it’s easy, flavorful, and feels like a hug in dessert form. It’s perfect for both a quick treat and when you want to impress guests with minimal fuss.

Simple ingredients: You likely have everything in your pantry, making it super accessible.
Perfectly balanced sweetness: The combination of tart and sweet apples, cinnamon, and sugar is just right—not too sweet, not too bland.
Versatile serving options: Whether you like it solo or topped with vegan coconut ice cream or whipped cream, it pairs beautifully with so many favorites.
Great for leftovers: The flavors deepen after a day, and it reheats like a dream.

Ingredients & Why They Work

Choosing the right mix of apples and spices makes all the difference in this baked cinnamon apples recipe. I like to blend tart Granny Smiths with the sweeter Honeycrisp apples because it strikes a lovely flavor harmony, and the spices bring warmth without overwhelming the natural fruitiness.

Flat lay of six whole crisp Granny Smith and Honeycrisp apples with shiny skins, a small white ceramic bowl of fresh lemon juice, a small white bowl holding solid coconut oil, a small white bowl filled with light brown coconut sugar, a small white bowl of fine ground cinnamon powder, a small white bowl containing freshly grated ginger, a small white bowl with a pinch of ground nutmeg, a small white bowl of white cornstarch, a small white bowl with clear fresh apple juice, and a small white bowl containing a pinch of sea salt, all arranged in perfect symmetry 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: Mixing tart and sweet varieties gives you a rich flavor and perfect texture after baking.
Lemon juice: Adds brightness and prevents the apples from browning, keeping them fresh-looking and tangy.
Coconut oil (optional): Creates a subtle richness and helps the cinnamon and sugar stick to the apples.
Coconut sugar (or cane sugar): Provides caramel-like sweetness that blends perfectly with cinnamon.
Ground cinnamon: The star spice that partners beautifully with apples to give that classic warm flavor.
Fresh grated ginger: Adds a gentle kick and gives the apples complexity—you can substitute with ground ginger if needed.
Nutmeg: Just a pinch adds depth without overpowering the cinnamon.
Cornstarch or arrowroot starch: Thickens the sauce so you get that wonderful syrupy finish without it being runny.
Apple juice or water: Helps steam the apples and create a luscious glaze as they bake.
Sea salt: Balances the sweetness and amplifies the flavors.

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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

One of the best things about this baked cinnamon apples recipe is how easy it is to make it your own. I often swap coconut sugar for organic cane sugar or mix in a bit of stevia when I want to cut down on sweetness. Plus, adding a splash of bourbon or maple syrup can add a grown-up twist that’s simply divine.

Variation: Once, I added toasted pecans on top just before serving for a crunchy contrast, and it was a total hit at brunch.
Dietary tweak: This recipe is plant-based and gluten-free by default, but feel free to use honey instead of sugar if you’re not strictly vegan.
Seasonal change: Swap the apples for pears or add sliced fresh peaches in summer for a twist.

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

A white bowl is filled with cooked apple slices that are a warm golden brown color with a shiny surface showing they are coated in sauce. On top of the apples is a scoop of white ice cream starting to melt a bit, blending into the edges of the fruit. A silver spoon rests inside the bowl, positioned on the right side. The bowl sits on a white marbled surface with a whole green apple slightly blurred in the background. The overall feeling is warm and inviting. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Apples Just Right

Start by peeling and coring 6-7 medium to large apples, then quarter them. Using a paring knife, thinly slice each quarter lengthwise—aim for thin, consistent slices so everything cooks evenly. Pro tip: thinner slices mean your apples become tender faster but still hold their shape, which I find creates the best texture contrast.

Step 2: Toss with Spices and Sweeteners

Place the sliced apples in a baking dish and drizzle with 2 tablespoons lemon juice and 1 tablespoon coconut oil, if using. Then sprinkle with coconut sugar, ground cinnamon, fresh grated ginger, nutmeg, cornstarch, and a pinch of sea salt. Add the apple juice or water, and give it a gentle toss until the apples are evenly coated. This step is where the magic happens—your kitchen will start smelling amazing right away.

Step 3: Bake Covered, Then Uncover to Caramelize

Cover the baking dish loosely with foil and bake at 350°F (176°C) for 45 minutes. After that, carefully remove the foil and bake for 10-15 more minutes. You want the apples to be fork-tender and the juices bubbling just enough to caramelize slightly on the edges. Keep a close eye at this stage so it doesn’t dry out—adding a splash of water if needed helps keep things saucy.

Step 4: Serve and Enjoy Warm

These baked cinnamon apples are perfect as-is, but my favorite way to serve them is with a dollop of coconut whipped cream or a scoop of vanilla bean coconut ice cream. Both pair beautifully, letting the warm, spiced apples shine. Trust me—you’ll want to savor each bite!

Top Tip

Over the years, I’ve learned a few tricks that really elevate this baked cinnamon apples recipe and make sure it turns out perfectly every time. These tips come from happy kitchen experiments and a few lessons learned the hard way!

Slicing Consistency: Keep apple slices thin and uniform so everything bakes evenly—uneven slices mean some are mushy while others stay crunchy.
Don’t Skip the Lemon Juice: I once forgot it and ended up with unattractive brown apples. Lemon juice keeps them looking fresh and adds brightness to the flavor.
Cover Then Uncover: Baking covered traps moisture allowing tender apples, but uncovering at the end creates that luscious caramelized top we all crave.
Adjust Sugar to Taste: Depending on your apple variety’s sweetness, feel free to tweak sugar amounts. If using stevia, balance carefully to avoid bitter aftertaste.

How to Serve Baked Cinnamon Apples Recipe

baked cinnamon apples - Serving Suggestion

Garnishes

I usually keep it simple with a scoop of dairy-free vanilla bean coconut ice cream, which melts into the warm apples beautifully. On cooler days, coconut whipped cream is just as lovely and adds a luxe creamy touch. If I’m feeling fancy, I sprinkle chopped toasted walnuts or pecans on top for texture and a toasty flavor contrast.

Side Dishes

This baked cinnamon apples recipe pairs wonderfully with breakfast staples like oatmeal or pancakes, or served alongside spiced roasted pork or grilled chicken for a comforting autumn dinner. For a light lunch, I sometimes add a dollop to Greek yogurt with granola for an easy, satisfying treat.

Creative Ways to Present

For a dinner party, I’ve served these apples in individual ramekins topped with a crispy oat streusel and a sprig of fresh mint. It looks impressive but honestly, it’s just the same beloved baked cinnamon apples you know dressed up a bit. You can also layer warmed apples in parfait glasses with vegan yogurt and granola for a beautiful brunch presentation.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover baked cinnamon apples in an airtight container in the fridge. They keep beautifully for 3-4 days, and honestly, I find the flavors meld even better overnight. Just give them a gentle stir before reheating.

Freezing

I often portion leftovers into freezer-safe containers. They freeze very well for up to a month. When you want a quick dessert, just thaw overnight in the fridge, then reheat gently. This is a great way to always have a cozy treat on hand.

Reheating

To reheat, I usually cover the dish with foil and warm it in a 350°F (176°C) oven until bubbling and warm, about 15 minutes. Alternatively, a quick zap in the microwave works fine, but I add a splash of water to keep the sauce from becoming too thick or sticky.

Frequently Asked Questions:

What type of apples work best for this baked cinnamon apples recipe?

A mix of tart apples like Granny Smith and sweeter ones like Honeycrisp works wonderfully. The tart apples provide structure and a nice tang, while the sweet ones add natural sugar and softness when baked. You can use all one type if you prefer, but a combo often gives the best flavor balance.

Can I make this recipe ahead of time?

Yes! You can prepare and bake the apples in advance and store leftovers in the refrigerator for up to 4 days. Reheat gently in the oven or microwave before serving. The flavors often taste even better after resting.

What can I substitute for coconut sugar?

You can use organic cane sugar as a 1:1 substitute for coconut sugar. For a lower sugar option, consider replacing half the sugar with stevia or your preferred natural sweetener, but be cautious not to overdo it to avoid bitterness.

How do I prevent the baked apples from becoming mushy?

The key is slicing the apples thin but consistently so they cook evenly. Baking covered first traps steam to tenderize them, then uncovering for the final minutes adds caramelization without turning them soggy. Choosing firmer apple varieties helps maintain shape as well.

Final Thoughts

This baked cinnamon apples recipe holds a special place in my heart because it’s such an easy way to turn ordinary fruit into something magical with just a handful of thoughtful ingredients and a little patience. It’s the kind of recipe I go back to season after season, knowing it’ll never disappoint. I hope you enjoy making and sharing it just as much as I do—after all, some of the best moments in the kitchen come from simple, cozy dishes like this one.