Cinnamon Baked Apples
Tender apple slices baked with cinnamon, brown sugar, lemon, and butter until soft and fragrant. A brief resting period allows the warm, spiced juices to thicken before serving.
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Ingredients
- 2 teaspoons cornstarch
- 5 –6 large apples such as Honeycrisp or Granny Smith, peeled, cored, and sliced
- ¼ cup firmly packed light brown sugar
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter cut into slices
- 1 tablespoon granulated white sugar
Instructions
- Preheat the oven to 375°F (190°C). Peel and core the apples, then cut them into evenly sized slices so they bake at a consistent rate.
- Arrange the sliced apples in a 9 × 13-inch baking dish. Add the lemon juice, packed light brown sugar, granulated sugar, cinnamon, and cornstarch.
- Toss the apples with the added ingredients until every slice is evenly covered with the cinnamon-sugar mixture and cornstarch.
- Distribute the seasoned apples evenly throughout the baking dish, then place the sliced unsalted butter across the top.
- Seal the baking dish tightly with aluminum foil and transfer it to the preheated oven. Bake for 30–40 minutes, stirring the apples every 10–15 minutes to encourage uniform cooking and reduce sticking.
- When the apples are tender and fully softened, remove the dish from the oven. Allow the baked apples to stand at room temperature for 10 minutes before serving. During this resting period, the juices will naturally thicken.
Notes
Fresh lemon juice provides the best flavor. Honeycrisp and Granny Smith apples are both suitable choices. Kerrygold unsalted butter and Domino light brown sugar were preferred in the original preparation, although equivalent products may be used.