There’s a particular magic that happens when the air turns crisp and the leaves start to blush with autumn colours. For me, that magic smells exactly like cinnamon and apples baking in the oven. These Cinnamon Maple Baked Apples are more than just a dessert; they’re a warm hug on a plate. The moment you pull the dish from the oven, the kitchen fills with the most incredible aroma – a sweet, spicy perfume that promises pure comfort. It’s a recipe I’ve tweaked over the years to get just right, and my kids absolutely devour this every time I make it.

What makes this fall recipe so special is its wholesome simplicity. We’re not masking the beautiful flavour of the apple; we’re enhancing it. We use whole apples, cored and filled with a luscious mixture of pure maple syrup, a little butter, and a generous dash of cinnamon. As they bake, the apples become wonderfully tender, practically melting in your mouth, while the filling transforms into a rich, sticky glaze that pools at the bottom of the dish. It’s the kind of sauce you’ll want to spoon over everything.

This is the dessert we turn to after a hearty Sunday meal, like my Grilled Lamb Chops Recipe Tender, when we want something sweet but not overly heavy. It’s a healthy dessert option that feels indulgent and works beautifully for a cosy night in or for serving to guests. It always gets compliments, and I’m so excited to share my method with you.

Recipe Overview

This recipe creates wonderfully soft baked apples, bathed in a sweet and spicy maple-cinnamon sauce. The apples hold their shape but are tender enough to be eaten with just a spoon. During testing, I found that basting the apples with the pan juices halfway through is the key to getting a perfectly glossy, caramelised finish without them drying out.

• Prep Time: 15 minutes
• Cook Time: 40-50 minutes
• Total Time: 55-65 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Cinnamon Maple Baked Apples Recipe

• Genuine Flavour: The deep, woody notes of pure maple syrup blend beautifully with the warming spice of cinnamon. This combination complements the natural tartness of the baking apples, creating a balanced and satisfying flavour without being overly sugary.
• Ready in About an Hour: With just 15 minutes of hands-on prep, the oven does most of the work. This means you can pop them in to bake while you’re enjoying your main course, and they’ll be ready for dessert.
• Flexible Recipe: This recipe is a fantastic starting point. You can add a handful of chopped pecans or walnuts to the centre of the apples for a lovely crunch, or stir in some raisins or dried cranberries for a fruity chew.
• Great for Autumnal Gatherings: This dish is ideal when you want a warming, seasonal dessert. It’s wonderful for Bonfire Night, a Halloween treat, or simply as a comforting pudding on a chilly evening.
• Family Tested: This is one of those recipes that brings everyone to the table. Friends always ask me for this recipe after trying it at dinner parties, and seeing my family enjoy it so much is the best part.

Cinnamon Maple Baked Apples

⏱️ 15 min prep  •  🍳 45 min cook  •  👥 4 servings

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Ingredients You’ll Need

The beauty of these cinnamon apples lies in using a few, high-quality ingredients. I always recommend using a good, firm baking apple and pure Canadian maple syrup; the flavour is noticeably richer than maple-flavoured syrups. For the spice, a fresh, potent ground cinnamon makes all the difference.

• 4 medium-large baking apples (such as Braeburn, Bramley, or Honeycrisp)
• 80ml pure maple syrup
• 30g unsalted butter, melted
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• A tiny pinch of sea salt
• 1 tablespoon lemon juice
• 120ml hot water
• For the Optional Topping:
• 4 tablespoons rolled oats
• 2 tablespoons chopped pecans or walnuts

Ashley’s Tip: Don’t skip the pinch of salt! It might seem odd in a sweet dish, but it works to balance the sweetness of the maple syrup and really makes the other flavours, especially the cinnamon, stand out more.

How to Make Cinnamon Maple Baked Apples

The process for making these baked apples is very straightforward. It’s mostly about preparation, and then letting the oven work its magic to make the apples soft and the sauce rich and syrupy.

1. Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Find a baking dish that’s just large enough to hold the four apples snugly. A 20x20cm (8×8 inch) dish is usually a good size.
2. Core the Apples: Wash and dry your apples. Using an apple corer or a small, sharp knife, carefully remove the core from each apple, leaving the bottom ½ inch intact to create a well. This part can be a bit fiddly, but taking your time is key. This guide from BBC Good Food on preparing apples has some great visual tips.
3. Score the Skin: With the tip of a sharp knife, make a shallow cut all the way around the equator of each apple. This is my secret step to prevent the skins from splitting open as they bake, helping them keep their lovely round shape.
4. Mix the Filling: In a small bowl, whisk together the melted butter, maple syrup, ground cinnamon, nutmeg, and the pinch of salt until well combined. This will be our delicious, spiced filling.
5. Arrange and Fill: Place the cored apples in your prepared baking dish. If you’re using the optional oat topping, mix the oats and nuts into your maple syrup mixture now. Carefully spoon the mixture into the hollowed-out centre of each apple, letting any excess run down the sides.
6. Add Water and Bake: Pour the lemon juice and the 120ml of hot water into the bottom of the baking dish, around the apples. This creates steam and prevents the syrup from burning. Cover the dish tightly with aluminium foil.
7. First Bake: Place the dish in the preheated oven and bake for 25-30 minutes. The foil will trap the steam, helping the apples to soften all the way through.
8. Second Bake and Baste: Carefully remove the foil. Using a spoon, baste the apples with the syrupy juices from the bottom of the dish. Return the dish to the oven, uncovered, and bake for another 15-20 minutes. I find this final bake is what makes the apples beautifully glazed and the sauce slightly thickened. They are ready when a knife pierces the flesh easily.
9. Rest and Serve: Let the apples rest in the dish for about 5 minutes before serving. This allows the sauce to thicken a little more. Spoon some of the extra glaze from the pan over each apple just before you serve them.

Tips From My Kitchen

• Choose the Right Apple: The type of apple you use really matters. You need a firm variety that holds its shape during baking. Braeburn, Bramley, Honeycrisp, and Jonagold are all excellent choices. Softer eating apples like McIntosh can turn to mush.
• The Secret Step: Scoring: I learned that scoring the skin around the middle of the apple is crucial. It gives the skin a place to expand, so you end up with beautifully intact baked apples rather than burst ones.
• Make-Ahead Prep: You can core the apples and mix the maple syrup filling a few hours in advance. To stop the cored apples from browning, toss them lightly in a bit of lemon juice and store them in an airtight container in the fridge. Assemble and bake just before you plan to serve.
• Storage: Leftover baked apples can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in the microwave for 30-60 seconds or in a low oven until warmed through. The sauce may thicken in the fridge, but it will loosen up again upon reheating.

Equipment You’ll Need

• 8×8 inch (or similar size) baking dish
• Aluminium foil
• Small mixing bowl
• Sharp knife
• Apple corer (optional, but very helpful!)
• Measuring spoons and cups

Delicious Variations to Try

While this recipe is wonderful as it is, it’s also fun to customise. If you enjoy a different flavour profile, you could also try my Carrot Halwa Recipe Indian Dessert, which uses similar warming spices.

• Add Some Spice: For a little extra warmth, add a pinch of ground ginger or allspice to the cinnamon mixture. A tiny pinch of cayenne pepper can also add a surprising and pleasant heat that contrasts with the sweetness.
• Vegan Option: This recipe is very easy to make vegan. Simply substitute the unsalted butter with a good quality dairy-free butter block or an equal amount of coconut oil. The rest of the ingredients are naturally plant-based.
• Fruity Filling: For extra texture and flavour, mix a tablespoon of raisins, sultanas, or dried cranberries into the maple syrup filling before spooning it into the apples. They plump up beautifully as they bake.

What to Serve With Cinnamon Maple Baked Apples

These baked apples are a complete dessert on their own, but a little something extra can elevate them even more. Here’s what we love to serve them with:

• Vanilla Ice Cream: A scoop of good-quality vanilla bean ice cream is the classic pairing. It slowly melts into the warm, spicy sauce, creating a delightful contrast of temperatures and textures.
• Thick Greek Yoghurt: For a healthier and tangier option, a large dollop of thick, full-fat Greek yoghurt or crème fraîche provides a lovely coolness that cuts through the sweetness of the maple glaze.
• A Warm Drink: These apples are wonderful alongside a cup of hot spiced apple cider or a simple black tea. For something different, why not try a cold drink like my Instant Coffee Iced Coffee Recipe Brew for a fun hot-and-cold pairing.

Frequently Asked Questions

Cinnamon Maple Baked Apples

Tender apples baked in a sweet and spicy maple-cinnamon glaze, creating a cozy and simple dessert perfect for a cool evening.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dessert

Cuisine: American

Calories: 330

Ingredients Method Notes

Ingredients

  

• 4 medium-large baking apples such as Braeburn, Bramley, or Honeycrisp
• 80 ml pure maple syrup
• 30 g unsalted butter melted
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• A tiny pinch of sea salt
• 1 tablespoon lemon juice
• 120 ml hot water

For the Optional Topping

• 4 tablespoons rolled oats
• 2 tablespoons chopped pecans or walnuts

Method

 

1. Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Find a baking dish that’s just large enough to hold the four apples snugly. A 20x20cm (8x8 inch) dish is usually a good size.
2. Core the Apples: Wash and dry your apples. Using an apple corer or a small, sharp knife, carefully remove the core from each apple, leaving the bottom ½ inch intact to create a well. This part can be a bit fiddly, but taking your time is key. This guide from BBC Good Food on preparing apples has some great visual tips.
3. Score the Skin: With the tip of a sharp knife, make a shallow cut all the way around the equator of each apple. This is my secret step to prevent the skins from splitting open as they bake, helping them keep their lovely round shape.
4. Mix the Filling: In a small bowl, whisk together the melted butter, maple syrup, ground cinnamon, nutmeg, and the pinch of salt until well combined. This will be our delicious, spiced filling.
5. Arrange and Fill: Place the cored apples in your prepared baking dish. If you're using the optional oat topping, mix the oats and nuts into your maple syrup mixture now. Carefully spoon the mixture into the hollowed-out centre of each apple, letting any excess run down the sides.
6. Add Water and Bake: Pour the lemon juice and the 120ml of hot water into the bottom of the baking dish, around the apples. This creates steam and prevents the syrup from burning. Cover the dish tightly with aluminium foil.
7. First Bake: Place the dish in the preheated oven and bake for 25-30 minutes. The foil will trap the steam, helping the apples to soften all the way through.
8. Second Bake and Baste: Carefully remove the foil. Using a spoon, baste the apples with the syrupy juices from the bottom of the dish. Return the dish to the oven, uncovered, and bake for another 15-20 minutes. I find this final bake is what makes the apples beautifully glazed and the sauce slightly thickened. They are ready when a knife pierces the flesh easily.
9. Rest and Serve: Let the apples rest in the dish for about 5 minutes before serving. This allows the sauce to thicken a little more. Spoon some of the extra glaze from the pan over each apple just before you serve them.

Notes

Delicious served warm, on its own or with a scoop of vanilla ice cream or a dollop of Greek yogurt.

I truly hope you and your family enjoy this Cinnamon Maple Baked Apples recipe as much as mine does. It’s a simple, wholesome dessert that delivers so much warmth and flavour, making any meal feel a little more special. Let me know in the comments how you get on with it – I love hearing about your creations! From my kitchen to yours, Ashley.