These oven-baked cinnamon apples taste like apple pie filling without the crust. Soft, warmly spiced, and lightly creamy, they work equally well as a simple side dish or a comforting dessert. The recipe is easy, uses basic ingredients, and comes together with minimal effort.
A touch of sour cream is the secret ingredient it adds richness and a subtle tang that elevates the flavor beyond basic cinnamon-sugar apples.
Why I Love This Recipe
These baked cinnamon apples are pure comfort with almost no effort. They taste like the inside of an apple pie warm, spiced, and lightly creamy yet they come together with just a handful of basic ingredients and minimal prep.
I love that the sour cream adds a subtle richness and tang you don’t usually get in plain cinnamon apples, elevating the whole dish. They’re incredibly versatile: perfect as a simple dessert with ice cream, a cozy side dish, or even spooned over oatmeal. The recipe is forgiving, uses apples you likely already have, and fills the kitchen with the best smell while it bakes. It’s one of those reliable, no-fuss recipes I return to again and again.
Ingredients
(Serves 8)
- 6 cups apples, cored, peeled, and sliced
- ¼ cup cane sugar (or granulated sugar)
- ¼ cup light brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
- 2 tablespoons salted butter, thinly sliced
Instructions
- Preheat the oven to 375°F (190°C). Grease an 8×8-inch or 7×9-inch baking dish with cooking spray.
- Place the sliced apples in a large mixing bowl.
- In a small bowl, mix the cane sugar, brown sugar, cornstarch, cinnamon, and nutmeg.
- Add the sugar mixture, sour cream, and lemon juice to the apples. Toss until everything is evenly coated.
- Pour the apple mixture into the prepared baking dish. Scatter the thin butter slices over the top.
- Bake for 30–45 minutes, stirring once halfway through, until the apples are tender and bubbly.
- Serve warm on their own, or top with whipped cream or a scoop of vanilla ice cream.
Notes
- Best apple varieties: Honeycrisp, Jonathan, Jonagold, or Granny Smith. Other good options include Rome, Braeburn, Golden Delicious, Northern Spy, or Empire.
- Peeling is optional but recommended for a softer texture.
- Store leftovers in an airtight container in the refrigerator for 2–3 days.
Dietary Swaps
- Dairy-free / Vegan :Use coconut oil or vegan butter and skip the sour cream (or replace with a spoonful of coconut yogurt or applesauce).
- Lower sugar : Reduce the sugars and rely more on the natural sweetness of the apples plus a drizzle of maple syrup.
- Nut-free : Simply omit the nuts or replace with seeds (pumpkin or sunflower).
5. Serving Variations
- Warm with vanilla ice cream or whipped cream
- Over oatmeal or yogurt for breakfast
- As a topping for pancakes or waffles
- Alongside pork or roasted chicken as a side dish
- Spooned into a pie crust or used as filling for dump cake
Quick Tips for Success
- Choose firm baking apples so they hold their shape.
- Stir sliced apples halfway through baking for even cooking.
- Don’t overbake they should be tender but not mushy.
- Leftovers keep in the fridge for 2–3 days and reheat well.
Frequently Asked Questions – Baked Cinnamon Apples
What apples work best for this recipe?
Firm, sweet-tart varieties hold their shape and give the best flavor. Good choices include Honeycrisp, Jonathan, Jonagold, Granny Smith, Braeburn, Rome, Golden Delicious, Northern Spy, and Empire.
Should I peel the apples?
It’s optional. Peeling gives a softer, more tender texture. Leaving the peels on adds a bit more nutrition and a slightly chewier result. Most people prefer them peeled for this style of baked apples.
How long do leftover baked apples keep?
Store them in an airtight container in the refrigerator for 2–3 days. Reheat gently in the microwave or oven before serving.
Baked Cinnamon Apples
Ingredients
Equipment
Method
- Pre-heat the oven to 375°F, and grease an 8×8 or 7×9 baking dish with cooking spray.
- Add the sliced apples to a large mixing bowl.
- In a small bowl, mix together the sugar, brown sugar, corn starch, cinnamon, and nutmeg.
- Add the sugar mixture, sour cream, and lemon juice in with the apples, and mix everything together well.
- Pour the apple mixture into a greased baking dish, and thinly slice the butter around on top of the apples.
- Bake the apples at 375°F for about 30 to 45 minutes, or until the apples are tender, softened, and bubbly. Be sure to give the apples a good stir halfway through baking.
- Serve the baked apples with a dollop of whipped topping or a generous scoop of vanilla ice cream.