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.
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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.
- 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.
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
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
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:
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.
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.
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.
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.
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Baked Cinnamon Apples Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Easy Cinnamon Baked Apples are a comforting and delicious dessert perfect for cozy nights. This recipe features tender baked apples flavored with warm cinnamon, ginger, nutmeg, and sweetened with coconut sugar, finished with a naturally thickened caramel-like sauce. Serve them warm with optional coconut whipped cream or vanilla bean coconut ice cream for a vegan-friendly treat.
Ingredients
APPLES
- 6-7 medium to large apples (2 tart like granny smith, 4 sweet like honeycrisp)
- 2 tablespoon lemon juice
- 1 tablespoon coconut oil (optional)
- ⅔ cup coconut sugar (or organic cane sugar, substitute up to half with stevia to taste)
- 1 ½ teaspoon ground cinnamon
- ¾ teaspoon fresh grated ginger (or ½ teaspoon ground ginger)
- 1 pinch nutmeg
- 3 tablespoon cornstarch or arrowroot starch (for thickening the sauce)
- 3 tablespoon fresh apple juice or water
- 1 pinch sea salt
FOR SERVING (optional)
- Coconut Whipped Cream
- Vanilla Bean Coconut Ice Cream
Instructions
- Preheat oven: Preheat your oven to 350 degrees F (176 C) and prepare a 9×13-inch (or similar size) baking dish.
- Prepare apples: Peel and core the apples, then quarter them. Using a paring knife, slice the apple quarters thinly lengthwise ensuring consistent thickness for even cooking.
- Combine ingredients: Place the sliced apples in the baking dish, then add lemon juice, coconut oil (if using), coconut sugar, cinnamon, grated ginger, nutmeg, cornstarch or arrowroot starch, apple juice or water, and a pinch of sea salt. Toss everything gently to combine.
- Cover and bake: Loosely cover the baking dish with foil and bake in the oven for 45 minutes.
- Finish baking uncovered: Carefully remove the foil and continue baking for an additional 15 minutes or until apples are very fork tender in the center and slightly caramelized on top.
- Serve: Enjoy warm as is or topped with coconut whipped cream or vanilla bean coconut ice cream. Store leftovers covered in the refrigerator for up to 3-4 days or freeze for up to 1 month. To reheat, warm in the microwave or 350 F oven covered, adding a splash of water if the sauce is too thick.
Notes
- You can substitute ½ teaspoon ground ginger for ¾ teaspoon fresh grated ginger if needed.
- Store-bought vegan ice creams, such as So Delicious Vanilla Coconut Ice Cream, can be used for convenience.
- Nutrition estimates are calculated without coconut oil, apple juice, or toppings, and with the lesser number of apples.
- Thinner apple slices help the apples cook evenly and become tender.
- Use organic apples when possible for the best flavor and quality.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 22 g
- Sodium: 35 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 0.5 g
- Cholesterol: 0 mg
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