Baked Cinnamon and Sugar Apples

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By now, you probably know that I largely associate food with memories. For me, the smell of warm, baked, apples takes me back to my childhood. An apple pie baking in the oven on a Fall or Winter day is the most comforting reminder of my cherished life in my younger years. That’s why when apple season comes around, I put my apple recipes to work! My Baked Cinnamon and Sugar Apples is one of my most basic apple recipes, but it is so versatile and delicious. I love baking these up to put on top of some vanilla ice cream or pound cake, or to stuff in some dessert crêpes. They are the perfect sweet treat for any apple-lover.

So let’s talk about what you need to make these Baked Cinnamon and Sugar Apples. You are going to need apples, of course, but the kind of apples you use depends on your preference. I love apples that have a good balance of tart and sweet with a soft texture, so I usually opt for Macintosh or Gala apples, but if you prefer something that maintains a crisp texture (even after being baked), you might opt for Granny Smith, Fuji or Honeycrisp apples. In addition to your apples, you will need brown sugar, cinnamon and butter (I use salted butter, because it enhances the flavor of your apples).

To make this recipe, begin by preheating your oven to 400°F. Next, peel your apples and cut them into ¼ to ½-inch slices, discarding the core and skin. Transfer apples to a medium bowl. Add in the brown sugar and cinnamon. Toss with your fingers to coat them thoroughly.

Arrange apples in a thin layer across the bottom of 9×13-inch baking dish. Drizzle melted butter over the top.

Bake for 20-25 minutes or until golden-brown and tender. You can keep them in the oven longer to achieve your desired tenderness, but make sure you familiarize yourself with the type of apple you are using first, as some will maintain their texture even through the baking process. These can be stored in an airtight container in the refrigerator for up to 5 days.