Easy Baked Apples and Cinnamon Recipe for Fall

Easy baked apples and cinnamon recipe for fall that will fill your home with the warm aromas of the season.

It’s hard to believe the days are getting shorter and the nights are cooler. And as much as I don’t want summer to end, fall is, after all, apple season. Which means it’s time for some delicious apple desserts. Nothing says fall quite as much as the scent of cinnamon and apples baking in your oven. 

I’m drawn to this easy dessert because of the simple ingredients, the abundance of really fresh apples, and all the fall flavors. It’s just a great way to usher in the new season.

Baked cinnamon apples recipe

Ingredients:

• 4 large apples
• 1/2 lemon
• 1 teaspoon of cinnamon
• 1/4 cup dried apple slices chopped
• 2 tablespoons honey
• 2 teaspoons monk sugar (or brown sugar)
• 2 tablespoons cold butter, cubed
• 1 cup apple cider

Directions:

1. Line a cookie sheet with parchment paper and place a pie dish on top.
2. Wash the apples and slice the top of the apple off of each of the apples, about 1/2″ thick.
3. Using an apple corer, core the apples leaving about 1/2″ at the bottom (avoid going all the way through the bottom of the apple). After the core has been removed, using a small paring knife, melon baller, or small spoon, hollow out a little more of the apple flesh so that you can fill it with chopped dried apple slices.
4. Peel about 1/4 inch to 1/2 inch of the apples around the top and rub the lemon on the exposed part (save the apple peels for use later).
5. Place apples in the baking dish and fill the cavity with the chopped dried apples, sugar, cinnamon, a little honey, cubed butter, and then cover with the apple tops that you cut off. They may topple a little, that’s okay.
6. Squeeze the lemon juice all over the apples and then place the lemon in the dish next to the apples.
7. Add the apple peels, apple cider, and drizzle with a little more honey at the bottom of the dish.
8. Bake in a 375º oven for 70 minutes. (Check to see if done by inserting a fork, depending on the size of your apples, the cooking time may vary and take a little longer).
9. Remove the tops, serve on saucers or shallow bowls, drizzle the juice from the bottom of the pan over the apples, and top with a little whipped cream and a little more cinnamon.

What are the best apples to use with this recipe?

I would suggest using whatever apple variety is your favorite. Personally, I like to use honey crisp apples but Gala apples, pink lady apples, or granny smith apples work well too. 

After baking, will the apples be too mushy?

The apples will be soft for sure. You should be able to easily poke a fork in them when they are done. But I wouldn’t say they will be mushy.

Should apples be peeled before baking them?

For this recipe, I do not peel them. However, when I’m baking an apple pie I definitely do. 

Is this baked apple recipe still healthy?

Most experts will say that to keep apples’ nutrition intact, it is best to eat them raw since cooking can cause the loss of certain nutrients. However, cooked apples are still a very wholesome food but the more butter and sugar you add to them, the less healthy they become. But as far as desserts go, this one tends to lean on the healthier side. 

Are there things I could add or substitute in this recipe?

I really like the simplicity of this recipe and letting the apples be the star. But you can certainly have some fun with additional toppings. I mean, who wouldn’t love a drizzle of caramel sauce over the top? Or a scoop of vanilla ice cream?

How can I store the leftover apples?

If you’re lucky enough to have any of the baked apples leftover, you can store them in an airtight container for up to two days. When you’re ready to serve them again, just reheat them in the microwave. 

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If you enjoyed this recipe, you might also enjoy these other apple recipes

• London’s Famous Humble Crumble
• Soft and Chewy Apple Pie Thumbprint Cookies
• Easy and Rustic Slab Apple Pie
• ​Tarte Tatin