Baked Cinnamon Apple Slices
Tender, golden apple slices coated in cinnamon and brown sugar, baked to perfection in just 25 minutes. A simple fall comfort dessert that's perfect as a snack or served with ice cream.
Ingredients
- 4 medium Granny Smith or Honeycrisp apples cored and sliced (about 4 cups)
- 2 tablespoons lemon juice
- ½ cup brown sugar light or dark
- 2 teaspoons ground cinnamon freshly ground recommended
- 2 tablespoons unsalted butter melted
- ¼ teaspoon nutmeg optional
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Wash and core apples, leaving skin on. Slice into even ¼-inch thick pieces.
- In a large mixing bowl, toss apple slices with lemon juice immediately after cutting to prevent browning.
- Add brown sugar, cinnamon, melted butter, and nutmeg (if using) to the bowl. Use your hands to gently massage the mixture, ensuring every apple slice is evenly coated.
- Spread the coated apple slices on the prepared baking sheet in a single layer. Slight overlapping is okay, but avoid overcrowding.
- Bake for 15-18 minutes, checking at the 12-minute mark. Look for golden edges and tender centers that easily pierce with a fork but still hold their shape.
- Remove from oven and let cool slightly before serving.
Notes
Choose firm apples like Granny Smith or Honeycrisp for best texture. Avoid soft varieties that become mushy when baked.
Don't skip the lemon juice - it prevents browning and adds brightness that balances the sweet spices.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in oven at 300°F for 5-7 minutes.
For variations, try adding chopped pecans or walnuts during the last 5 minutes of baking, or drizzle with caramel sauce after baking.
These freeze well for up to 3 months. Freeze flat on baking sheet, then transfer to freezer bags.
Don't skip the lemon juice - it prevents browning and adds brightness that balances the sweet spices.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in oven at 300°F for 5-7 minutes.
For variations, try adding chopped pecans or walnuts during the last 5 minutes of baking, or drizzle with caramel sauce after baking.
These freeze well for up to 3 months. Freeze flat on baking sheet, then transfer to freezer bags.
