Still have more apples than you know what to do with? Be sure to check out my easy Apple Butter or Apple Crisp recipes!
I originally shared this Baked Apple Recipe over on Spend with Pennies! I love Fall baking. Not just because it’s so cozy to hole up in my kitchen now that the weather’s turned blustery, chilly, and grey, but also because of the seasonal ingredients that I get to bake with. So many apple and pumpkin recipes have made their way through my kitchen recently. As a bonus, my house smells incredible all the time and I’m relishing every minute of this apple & pumpkin spice season. Today’s recipe is one of my favorites for Fall. Simple to prep, these apples are going to spend nearly an hour in the oven melding their flavors together with cinnamon and sugar. It’s a heavenly transformation, one I think you’ll appreciate as much as I do!
Tips for Making Cinnamon Baked Apples
What Kind of Apples Should I use for Cinnamon Baked Apples?
I personally recommend using an apple that’s neither too sweet nor too tart (so steer clear of the Granny Smith!). Honeycrisp and Gala apples tend to be my preference when making baked apples (and they’re also what I use for my Apple Fritters).
Should I Peel My Apples when Making Cinnamon Baked Apples?
I definitely recommend that you peel your apples before baking. Apple skins have the tendency to become tough and chewy in the oven, which is an unpleasant contrast to the soft apple slices.
How Long Should I Bake Cinnamon Baked Apples?
These apples will take about an hour to cook on 375F (190C). However, this can vary if you slice your apple pieces thinner or thicker than indicated in the recipe or if you use a smaller or larger pan than is suggested. The best way to make sure your apples are baked without over-baking them is to check them early (this won’t be difficult since you’ll be stirring them every 15 minutes). You’ll know your baked apples are finished baking when they are tender when pierced with a fork.
If you happen to have leftover cinnamon baked apples, you can store them in an airtight container in the refrigerator. They will become even softer once you reheat them in the microwave the next day. One of my favorite things to do is to serve them warmed over a hot stack of buttermilk pancakes and topped off with a bit of whipped cream. Talk about a great (indulgent) breakfast! Enjoy!
