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Baked Cinnamon Apples Recipe
Ash Tyrrell

Baked Cinnamon Apples Recipe

I made these baked cinnamon apples the other night, and honestly, they turned out way better than I expected. The smell of cinnamon baking in the oven filled my whole kitchen, and I couldn’t wait to dig in.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 medium apples Gala, Honeycrisp, or Granny Smith – choose firm ones so they hold their shape while baking.1 teaspoon ground cinnamon (freshly opened spice gives the best aroma).
  • 2 tablespoons maple syrup honey works too, but maple syrup brings a richer flavor.
  • 2 tablespoons melted butter or coconut oil if you want it dairy-free.
  • 1 teaspoon vanilla extract adds depth and warmth.
  • 1/4 cup rolled oats or chopped walnuts for crunch – avoid pre-packaged nuts with salt.
  • 1/4 cup raisins or dried cranberries naturally sweet and chewy.
  • 1/4 cup water or apple juice helps the apples bake without drying out.

Method
 

  1. I always start by preheating my oven to 375°F (190°C). It’s important because if the oven isn’t hot enough, the apples don’t bake evenly. While the oven warms up, I prep the rest of the ingredients.
  2. Next, I wash and core the apples, making sure to leave the bottom intact so the filling doesn’t spill out. Sometimes I peel them, but usually, I leave the skin on for texture. Then, I arrange the apples neatly in my baking dish.
  3. In a small bowl, I mix cinnamon, melted butter (or coconut oil), maple syrup, and vanilla. If I’m feeling fancy, I add raisins, oats, or walnuts for crunch. The mixture turns into a sticky, spiced blend that smells amazing already.
  4. I spoon the mixture into each apple, pressing it down gently. Each apple gets an even share of filling so no one misses out on the flavor.
  5. To keep the apples tender, I pour a little water or apple juice into the bottom of the baking dish. This makes a light syrup as the apples bake.
  6. I cover the dish with foil and bake for about 20 minutes. Then I remove the foil and bake for another 15 minutes until the apples are soft and golden on top. By now, the whole kitchen smells like fall.
  7. Once baked, I let them cool for a few minutes before serving. They’re perfect warm, especially with a little ice cream or whipped cream on top.

Notes

  • I always choose firm apples so they don’t collapse while baking.
  • Freshly ground cinnamon has a much stronger flavor than older spice jars.
  • If I want a gooier filling, I add a little extra maple syrup.
  • I sometimes double the recipe because leftovers taste just as good the next day.