Baked Apple with Cinnamon

There's something about a warm baked apple that stops time on a busy afternoon. I discovered this recipe on a chilly October day when my kitchen smelled like cinnamon before I'd even turned on the oven, and I realized I'd been craving something simple that tasted like home. The beauty of these apples is how little fuss they demand yet how completely they transform into something you'd serve at a dinner party. Four simple ingredients inside, thirty minutes of patience, and suddenly dessert feels like a small miracle.

I made these for my sister's book club last spring, and three women asked for the recipe before they'd even finished their bowls. One of them admitted she thought I'd bought them from somewhere fancy, which made me laugh so hard I nearly dropped the vanilla ice cream. That's when I knew this recipe deserved to be written down, shared, and made over and over in kitchens that needed a moment of genuine comfort.

Ingredients

• Medium apples (Gala, Honeycrisp, or Braeburn): Pick ones that feel substantial in your hand, not the waxy ones from the back of the produce pile. These varieties hold their shape while baking instead of turning into applesauce.
• Brown sugar: The molasses in it creates a richer, deeper sweetness than regular sugar, which is the whole point of this dessert.
• Ground cinnamon: Don't skimp here, and honestly, go for the good stuff if you have it.
• Walnuts or pecans: Adds a gentle crunch and richness, but totally optional if you're nut-free or just want pure simplicity.
• Raisins or dried cranberries: They plump up in the heat and become little pockets of chewiness that surprise you as you eat.
• Unsalted butter: A small piece of butter melts down into the filling and makes everything taste more intentional.
• Apple juice or water: Creates steam in the baking dish so the apples cook gently from the inside and outside at the same time.

Instructions

Heat your oven and prep your apples:

Set the oven to 180°C (350°F) and let it warm while you wash each apple under cold water. Using an apple corer or careful knife work, create a well in the center of each apple, going deep enough to hold the filling but stopping just before you break through the bottom. This is the part that feels meditative if you let it.

Make the cinnamon mixture:

In a small bowl, combine the brown sugar, cinnamon, chopped nuts, and dried fruit if you're using them. Mix it with a fork until everything is distributed evenly and smells like autumn in a bowl. You want the spices integrated, not clumpy.

Build the filling:

Place your cored apples in a baking dish, standing upright like little edible vessels waiting to be filled. Divide the cinnamon mixture evenly among them, spooning it into each hollow core. The filling should pile up slightly at the top.

Add butter and liquid:

Add the finishing touches:

Perch a small piece of butter on top of each filled apple, then carefully pour the apple juice or water around the apples in the baking dish, not over them. The liquid should come up about halfway, creating a gentle bath.

Bake with patience:

Transfer the dish to the oven and set a timer for 30 minutes. You'll know they're done when a fork slides through the flesh easily but the skin hasn't split or collapsed. The house will smell so good you might stand in front of the oven.

Serve while warm:

Transfer each apple carefully to a bowl, spooning some of the pan juices over the top. A small scoop of vanilla ice cream or a dollop of whipped cream melts right into the warm spices and makes this feel celebratory.

Save to Pinterest

My eight-year-old nephew took one bite and declared it his favorite dessert in the entire world, which was surprising because he usually wants chocolate. But then he understood something I'd learned slowly: sometimes the most satisfying things are the ones that taste like they're taking care of you, not challenging you.

Small Changes That Make a Difference

If you want to push this recipe slightly, add a pinch of nutmeg or ground ginger to the cinnamon mixture for a more complex spice profile. I've also drizzled a tiny bit of maple syrup over the filling instead of using brown sugar, and it created something almost transcendent. The recipe is forgiving enough that you can play around without ruining anything, which is kind of the point of cooking for yourself.

Why These Apples Work Better Than Others

Softer apples like Red Delicious will collapse during baking, turning your beautiful presentation into a sad pile of apple. Granny Smiths stay too firm and taste too tart unless you're adding extra sugar to compensate. The apples I recommend strike the perfect balance, cooking through while holding their shape, and having enough natural sweetness that the cinnamon becomes an accent rather than a rescue mission.

Making This Your Own

This is one of those recipes that invites experimentation without requiring it. You can make it exactly as written and feel proud, or you can use it as a starting point for something that speaks to your kitchen and your tastes. I've seen people add coconut, swap the butter for ghee, use honey instead of brown sugar, and every version somehow works. What matters is that you're taking time to make something warm and good for someone you care about, even if that someone is just you on a Tuesday night.

• For a vegan version, use plant-based butter and it bakes exactly the same way with the same results.
• Pears work beautifully as a substitution if you want to change things up, though they cook slightly faster so check them at 25 minutes.
• If you're serving these for guests, you can bake them in the morning and reheat gently before serving, which is the kind of practical magic that makes entertaining easier.

Save to Pinterest

This recipe teaches you something valuable about cooking: the simplest things, made with attention and care, are often the most memorable. Bake these apples whenever you need to remember that.

Recipes Q&A

→ What type of apples work best for baking?

Firm varieties like Gala, Honeycrisp, or Braeburn hold their shape well and balance sweetness with tartness when baked.

→ Can I substitute the brown sugar in the filling?

Maple syrup can be used for a natural sweetness and slightly different flavor profile in the filling.

→ How can I make this dish vegan-friendly?

Replace the butter with a plant-based alternative and omit any allergens to suit dietary needs.

→ What is the purpose of adding apple juice or water during baking?

Liquids create steam that helps soften the apples evenly while keeping them moist and preventing drying out.

→ Which nuts and dried fruits pair well in the filling?

Chopped walnuts or pecans add crunch, while raisins or dried cranberries offer a sweet, chewy contrast.

→ Can I use other fruits instead of apples?

Pears make a great alternative, offering a different but complementary texture and sweetness.