Fast Comfort FoodEASY HOME COOKED COMFORT

Baked Cinnamon Apples

Portrait illustration of Emma Reed, the fictional Fast Comfort Food editorial persona.

by Emma Reed |

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Baked Cinnamon Apples soften into a simple warm dessert with a light syrup at the bottom of the dish. Leaving the wedges fairly thick helps them hold their shape. A covered first stage traps steam; a short uncovered finish concentrates the juices without drying the fruit.

Serve warm and spoon the pan juices over each portion. The apples are the focus, so no crumble topping or extra sauce is needed.

Warm cinnamon apple wedges in a small ivory dessert bowl with light syrup spooned over, no ice cream or topping.

Recipe Highlights: Baked Cinnamon Apples

  • Flavor: Cinnamon and brown sugar season tender apple wedges with a light buttery syrup.
  • Why Make It: The fruit bakes in its serving dish without a pastry or crumble layer.
  • Serving Suggestions: Serve warm with the juices from the dish spooned over each portion.

Total Time: 50 mins Serves: 4 Cooking Method: Oven

Ingredients

apples, unsalted butter, brown sugar, ground cinnamon, lemon juice, water, arranged with ingredient labels before preparation.
  • Apples: Use firm apples and cut even wedges. Very soft varieties may collapse before the stated time.
  • Butter: Melt it first so a small amount coats the fruit evenly.
  • Brown sugar: Break up clumps before tossing so there are no isolated pockets of sugar.
  • Lemon juice: Toss with the cut apples promptly; it also balances the sweet syrup.
Unbaked apple wedges coated in cinnamon and melted butter in an 8-inch square ivory ceramic baking dish before covering.

How to Make Baked Cinnamon Apples

  1. Heat the oven to 375°F (190°C). Place the apple wedges in an 8-inch square baking dish. Add the melted butter, brown sugar, cinnamon, lemon juice and water. Toss until the wedges are evenly coated. Cinnamon is distributed over the apples with liquid at the base of the dish..

  2. Cover the dish tightly with foil and bake for 20 minutes. Carefully lift the foil away from your face and stir the apples gently to coat them with the juices. The apples are beginning to soften and the dish is steamy..

  3. Bake uncovered for 10 to 15 minutes more, until a fork enters a thick wedge easily but the pieces still hold their shape. Let stand for 5 minutes, then serve with the pan juices spooned over the fruit. The apples are tender and a light cinnamon syrup collects in the dish..

Tips for Baked Cinnamon Apples

  • Use similar-size wedges so the smallest pieces do not fall apart before the largest soften.
  • Open the foil away from your face to release the trapped steam.
  • Test a thick wedge with a fork rather than relying only on its color.
Tender baked cinnamon apple wedges with light brown syrup in the same square ivory ceramic baking dish.

Storing and Reheating

Refrigerate leftovers in a shallow covered container within 2 hours, or within 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3 days. Include the pan juices to keep the fruit moist.

Reheat a portion with its juices until it reaches 165°F (74°C). Stir or turn the wedges gently so they do not break apart. The apples may soften more on reheating; freezing quality has not been evaluated.

Baked Cinnamon Apples

Not yet rated
Author:
Emma Reed
Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
50 mins
Yield:
4 servings

Apple wedges baked with cinnamon, a little brown sugar and butter until tender, with their own light syrup.

Ingredients

Instructions

  1. Coat the apples. Heat the oven to 375°F (190°C). Place the apple wedges in an 8-inch square baking dish. Add the melted butter, brown sugar, cinnamon, lemon juice and water. Toss until the wedges are evenly coated. Cinnamon is distributed over the apples with liquid at the base of the dish.

  2. Bake covered. Cover the dish tightly with foil and bake for 20 minutes. Carefully lift the foil away from your face and stir the apples gently to coat them with the juices. The apples are beginning to soften and the dish is steamy.

  3. Finish uncovered. Bake uncovered for 10 to 15 minutes more, until a fork enters a thick wedge easily but the pieces still hold their shape. Let stand for 5 minutes, then serve with the pan juices spooned over the fruit. The apples are tender and a light cinnamon syrup collects in the dish.

Notes

  • Original AI-assisted development recipe. Not kitchen-tested; timings and yields need owner review.
  • Use similar-size wedges so the smallest pieces do not fall apart before the largest soften.
  • Open the foil away from your face to release the trapped steam.
  • Test a thick wedge with a fork rather than relying only on its color.

Equipment: 8-inch square ivory ceramic baking dish; Measuring cups and spoons; Foil; Heat-safe oven mitts

Recipe Questions

Should I peel the apples?

The recipe leaves the washed skin on to help the wedges hold together.

Why cover the dish first?

The covered stage traps steam to soften the fruit before the juices reduce uncovered.

Why are some pieces falling apart?

Softer apple varieties and thinner wedges cook faster. Check thick pieces early and remove the dish when tender.

How thick should I cut the apple wedges?

Cut even 1/2-inch wedges so they soften at a similar rate. Check a thick wedge with a fork before taking the dish out.

What size baking dish does this use?

Use an 8-inch square baking dish for the stated batch. The apples are tossed with the measured liquid directly in the dish.

Do I serve the apples straight from the oven?

Let them stand for 5 minutes, then spoon the cinnamon pan juices over the fruit when serving.

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