Cinnamon roasted apples turn juicy and tender in the oven while their maple-spiced edges caramelize into a light, glossy glaze.
Prep: 15 min · Roast: 40 min · Total: 1 hr 5 min
Cinnamon Roasted Apples
Ingredients
Instructions
- Heat the oven to 400°F. Lightly butter a 9-by-13-inch baking dish.
- Core the apples and cut them into ½-inch wedges. Leave the peel on for color and structure, or peel them if you prefer a softer result.
- In the baking dish, whisk together the melted butter, maple syrup, lemon juice, vanilla, cinnamon, ginger, nutmeg, salt, and water.
- Add the apples and toss until every wedge is lightly coated. Spread them into an even layer and cover the dish tightly with foil.
- Roast covered for 20 minutes. Remove the foil, stir carefully, and return the dish to the oven uncovered.
- Roast for 15 to 20 minutes more, stirring once, until the apples are tender but hold their shape and the juices look glossy. Broil for 1 to 2 minutes only if you want deeper caramelized edges.
- Rest for 10 minutes so the juices thicken slightly. Serve warm, or cool promptly and refrigerate in a shallow airtight container.
Estimated per ⅔-cup serving: 165 calories · Protein 1 g · Fat 5 g · Carbs 31 g · Fiber 5 g · Sodium 80 mg
Why This Recipe Works
- Two-stage roasting: covered heat softens the fruit before uncovered heat caramelizes the edges.
- Lemon juice: balances the maple sweetness and keeps the flavor bright.
- Half-inch wedges: become tender without collapsing into applesauce.
- Short rest: lets the warm pan juices thicken into a light glaze.
Choosing Apples for Roasting
Firm apples stay attractive and juicy in the oven. Honeycrisp, Pink Lady, Braeburn, Fuji, and Granny Smith are dependable choices; mixing varieties creates more complex flavor.
Helpful Tips
- Cut the wedges evenly so they finish at the same time.
- Use a wide dish rather than piling the apples deeply.
- Stir gently to preserve the slices.
- Watch closely if using the broiler because maple can darken quickly.
Serving Ideas
- Spoon over oatmeal, pancakes, or French toast.
- Layer with Greek yogurt and granola.
- Serve warm beside vanilla ice cream.
- Fold into overnight oats or chia pudding.
Storage and Reheating
Cool the apples promptly and refrigerate airtight for up to 5 days. Reheat in a small covered skillet or microwave in short intervals. Add a spoonful of water if the glaze becomes too thick.
Frequently Asked Questions
Which apples are best for roasting?
Use firm, crisp varieties such as Honeycrisp, Pink Lady, Braeburn, Fuji, or Granny Smith. Combining a sweet and tart apple gives especially balanced flavor.
Do I need to peel the apples?
No. The peel adds color and helps the wedges hold their shape. Peel them if you want a softer, more compote-like texture.
Why are my roasted apples mushy?
The slices may be too thin, the variety may be soft, or they may have roasted too long. Cut sturdy apples into ½-inch wedges and check them early.
Can I make roasted apples without butter?
Yes. Use melted coconut oil or a neutral oil. The flavor changes slightly, but the apples still roast and caramelize well.
How long do roasted apples keep?
Refrigerate them airtight for up to 5 days. Reheat gently or enjoy them cold with yogurt or oatmeal.
Can roasted apples be frozen?
Yes, although they soften after thawing. Freeze airtight for up to 2 months and use them in oatmeal, smoothies, or desserts.
Prepared with AI assistance. The supplied cookbook page was used as inspiration; ingredient amounts, timing, directions, and explanatory text were independently developed and edited into an original recipe. Nutrition is an estimate.
Featured image: AI-generated food photography.