This baked apples dish has become my go-to when I want something that feels indulgent without a lot of fuss. I first made it on a rainy Sunday morning when the market had a surplus of late-season apples and I wanted a warm treat that would fill the house with cinnamon and caramelized fruit aromas. The combination of simple pantry staples—brown sugar, cinnamon, a little butter and vanilla—brings out the apples' natural sweetness while keeping the texture tender but still holding shape. It’s the sort of recipe that feels nostalgic and fresh at the same time: the kitchen smells like fall and everyone gravitates toward the oven.

I discovered how forgiving and versatile this preparation is after several experiments with apple varieties and timing. Using Honeycrisp gives a brighter, juicier bite; Fuji offers sweetness and a silkier texture; Granny Smith lends a pleasing tartness that balances the brown sugar. The final dish can be served as a light dessert with a scoop of ice cream, or as a warm breakfast topped with yogurt and toasted oats. It’s simple enough for a busy weeknight and beautiful enough for guests, which is why it remains in my permanent rotation.

Ingredients

• Apples: 6 to 7 medium apples (about 3 pounds total). Choose Honeycrisp for juiciness, Fuji for sweetness, or Granny Smith for tartness — each produces a different final flavor profile. Look for firm, unblemished fruit so slices hold shape during baking.
• Ground cinnamon: 1 1/2 teaspoons. Use a fresh jar of ground cinnamon for the brightest aroma; Saigon or Ceylon will give slightly different warmth — Saigon is bolder.
• Brown sugar: 1/2 cup packed. Light or dark brown sugar both work; dark brings a deeper molasses note. Measure by packing lightly into a dry measuring cup.
• Melted butter: 2 tablespoons. Unsalted butter lets you control saltiness; substitute refined coconut oil for a dairy-free version.
• Lemon juice: 1 teaspoon. A little acid prevents browning and brightens the overall flavor; fresh-squeezed is best.
• Vanilla extract: 1 teaspoon. Pure vanilla extract adds warmth and a round finish. I like Nielsen-Massey for consistent quality.
• Sea salt: 1/4 teaspoon. Balances the sweetness — fine sea salt dissolves easily in the glaze.
• Cornstarch: 1/2 teaspoon. Thickens the fruit juices into a silky glaze; tap the spoon to level when measuring small quantities.

Instructions

Preheat the oven: Preheat to 350°F (175°C). Allow the oven to reach full temperature before baking so the apples cook evenly and the sugars begin to caramelize at the right rate. Position a rack in the middle of the oven for the most consistent heat. Prepare the apples: Wash the apples and peel them if you prefer a softer texture; leaving the peel on adds color and extra fiber. Core and slice each apple into roughly 1/4- to 1/2-inch slices so they cook through in the allotted time without turning to mush. Toss with lemon: In a large bowl, toss the sliced apples with 1 teaspoon of fresh lemon juice. This prevents rapid browning and brightens the fruit. Make sure each slice is coated to protect the surface from oxidizing while you assemble the dish. Make the dry mix: Stir together 1/2 cup packed brown sugar, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon cornstarch, and 1/4 teaspoon sea salt in a small bowl. The cornstarch is key — it will thicken released juices into a glossy syrup rather than a thin liquid. Prepare the butter-vanilla glaze: Melt 2 tablespoons butter and whisk in 1 teaspoon vanilla extract. Warm butter helps distribute the vanilla evenly and encourages a lovely sheen on the fruit as it bakes. Assemble the dish: Place the lemon-coated apple slices into a 9x13-inch or similar baking dish. Pour the melted butter and vanilla mixture over the apples, then sprinkle the dry sugar-cinnamon mix on top. Gently toss with a spoon or spatula to coat all slices — take care not to press the apples too hard or they’ll break down during baking. Bake covered: Cover the dish tightly with foil and bake for 35 minutes. Covering traps steam so the apples soften uniformly; if you prefer more caramelization, check after 25 minutes and remove foil earlier to brown sooner. Finish uncovered: Remove the foil and bake for an additional 10 minutes to let the top caramelize and the glaze thicken. Watch the edges — they should be glossy and slightly sticky without burning. Total bake time is about 45 minutes. Test for doneness: Insert a fork into a couple of slices; apples should be tender but still hold their shape. If the fork slips through like butter, the slices are overcooked — reduce time next batch or use firmer apple varieties.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. If freezing, portion into freezer-safe containers leaving a little headspace for expansion; the dish holds well for up to 3 months. To reheat, thaw in the refrigerator overnight then warm in a 325°F oven for 10–15 minutes or microwave gently in 30-second bursts until heated through. For best texture after reheating, sprinkle a few drops of lemon juice and stir to loosen any gelled syrup.

Ingredient Substitutions

If you need a dairy-free option, use 2 tablespoons refined coconut oil in place of butter — it won’t add a coconut flavor when refined. Swap brown sugar for an equal amount of maple syrup or honey, but reduce other liquids slightly and skip the initial lemon toss; the texture will be a bit looser. For a lower-sugar approach, use 1/3 cup brown sugar and add a pinch of baking soda to deepen caramel notes; the apples will be less syrupy but still flavorful.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream, a dollop of full-fat Greek yogurt, or a spoonful of ricotta for richness. For breakfast, top with granola or toasted oats and a drizzle of maple syrup. Garnish with chopped toasted walnuts or pecans for crunch, and a few fresh mint leaves for color. This dish also pairs beautifully with spiced whipped cream or a simple caramel sauce for a more decadent dessert.

Cultural Background

Baked fruit is a comforting technique found across many cuisines, and baking apples with sugar and spices is a classic in American and Northern European home cooking. The method likely evolved from rustic hearth-baked fruit puddings and pies, where seasonal apples were transformed into warm, sticky desserts that stretched pantry staples. Over time, variations using local sweeteners, spices and fats have emerged, making this a universally beloved approach to enjoying apples.

Seasonal Adaptations

In autumn, add a pinch of ground nutmeg and a splash of bourbon for depth and warmth. Winter calls for dark brown sugar and a few chopped dates folded in for chewy sweetness. In spring or summer, reduce the sugar slightly and add fresh lemon zest and a handful of berries for brightness. For holiday tables, top the apples with spiced toasted nuts and a sprinkle of flaked sea salt for a festive finish.

Meal Prep Tips

Prepare the apple slices and dry sugar mix a day ahead and store separately in the refrigerator to preserve texture. Assemble and cover the baking dish the night before, then bake in the morning for a warm breakfast. Portion into single-serving containers after cooling for easy grab-and-go breakfasts; reheat in the microwave for about 60–90 seconds depending on your appliance. For events, double the quantities and bake in two shallow pans to maintain consistent baking times.

Whether you make this for a cozy breakfast, a low-effort dessert, or to use up an apple bounty, these baked apples are reliably comforting. The simple spices and a handful of pantry ingredients transform ordinary apples into something memorable — and the leftovers are a treat in their own right. I hope you make it often and make it your own.