Oven-Baked Cinnamon Apples Recipe

Simple oven-baked cinnamon apples made with only four ingredients. Tender Granny Smith apples baked with cinnamon, sugar, and butter — an easy, elegant dessert for fall and winter.

These baked cinnamon apples look fancy but are incredibly easy to make. They pair beautifully with a warm vanilla custard or sauce and are perfect for holiday meals, dinner parties, or a cozy family dessert. The whole apples hold their shape and develop a soft, tender interior with a sticky cinnamon-sugar glaze from the natural juices released while baking.

I used small Granny Smith apples for this recipe because their firm, tart flesh stands up well to baking and balances the sweetness of the glaze. Small apples also bake more quickly; if you use larger apples, add a bit more baking time. If you prefer, sliced apples can be used—reduce the cooking time accordingly.

Tips for Perfect Baked Cinnamon Apples

Peel the apples and place them briefly in a bowl of water to prevent browning; adding a little lemon juice to the water is optional but helpful. After coating with melted butter and cinnamon-sugar, the apples will bake in their own juices and form a delicious glaze. Baste the apples partway through and again before serving to maximize flavor and sheen.

Best Apples for Baking

• Granny Smith — firm, tart, holds shape
• Pink Lady — crisp with balanced flavor
• Braeburn — firm with a good texture
• Honeycrisp — sweet-tart and crunchy

Choose a firm apple with some tartness so it remains intact during baking and balances added sugar. Softer, sweeter varieties like Gala or Red Delicious can be used, but you may want to reduce added sugar and add a splash of lemon juice to brighten the flavor.

After coating with melted butter, sprinkle cinnamon and sugar generously over the apples. During baking the juices combine with the sugar and cinnamon to create a sticky, aromatic glaze — spoon this over each apple when serving.

Because the apples release liquid as they bake, you’ll get a concentrated cinnamon-apple syrup in the pan. Drizzle this over the finished apples for extra flavor. If you want more glaze, add about 1/4 cup of apple juice to the baking dish before baking.

These baked apples turn out soft, tender, and full of flavor. Serve warm with the pan glaze spooned over the top and, if desired, a scoop of ice cream or a ladle of warm vanilla custard or sauce.

Make-Ahead, Storage, and Reheating

Yes — you can make these baked apples ahead of time. Store cooled apples in an airtight container in the refrigerator for 3–4 days, or freeze for up to one month. Reheat in a 350°F oven until warmed through, covered to retain moisture, or microwave in short intervals until hot. Reheat any vanilla custard or sauce gently on the stovetop over low heat while stirring to prevent curdling.

How to Reheat

Oven: Preheat to 350°F and warm the apples covered until heated through, checking every 5–7 minutes depending on size.
Microwave: Heat in a microwave-safe dish for 1 minute at a time, rotating as needed until warm. Avoid microwaving custard or vanilla sauce.

I hope you enjoy making these simple whole baked cinnamon apples. They’re an effortless, elegant dessert that highlights the natural flavor of apples and the warming spice of cinnamon.

---

Related recipes