These baked apple slices are warm, tender, and full of cozy cinnamon flavor. They come together quickly with just a handful of simple ingredients, and they’re endlessly versatile. Serve them as a sweet side with dinner, spoon them over oatmeal, or enjoy them as an easy fall dessert.
If you love apples, try my fried apples or a batch of old-fashioned applesauce. You can also make apple butter to keep in the fridge for spreading on biscuits or toast.
Table of Contents
Before You Get Started
- Slice the apples evenly. Even thickness prevents some slices from turning mushy while others stay firm.
- Choose firm apples. They hold their shape better and prevent the dish from becoming applesauce-like.
- Don’t overbake. Pull them when tender with a bit of bite; this preserves texture and keeps the sauce from thinning too much.
- Adjust sweetness to taste. This recipe is sweetened, but you can reduce the sugar or skip it for a no-added-sugar option without affecting bake time.
Best Apples for Baked Apple Slices
For the best texture, choose apples with a firm flesh so they hold their shape in the oven. You want slices that turn tender, not mushy.
Good options include:
- Granny Smith: Firm and tart. Adds bright flavor and balances the sweetness.
- Honey Crisp: Sweet, juicy, and sturdy enough to bake without falling apart.
- Gala or Fuji: Mildly sweet varieties that soften nicely while keeping their structure.
- Braeburn, Pink Lady, Jonagold, Winesap: All have a good balance of sweetness and firmness.
You can use just one variety or a mix. A combination gives you a nice blend of sweet, tart, and tender slices. Keeping the skins on helps the apples hold their shape, but peeling is fine if you prefer a softer texture.
How to Make Baked Apple Slices
Step 1: Prep the Apples
Slice the apples into even pieces so they bake at the same rate. Thick wedges will stay firmer, while thinner slices soften more quickly.
Keep the skins on for more texture, or peel them for a softer, pie-filling feel.
Step 2: Mix the Sauce
Whisk melted butter, brown sugar, granulated sugar, lemon juice, cornstarch, cinnamon, cloves, ginger, nutmeg, and a pinch of salt.
The butter and sugar melt together in the oven to form a thick, cozy sauce that coats every slice.
** Quick Note: If you prefer a lighter, less saucy version, reduce or omit the cornstarch. The apples will release more of their own juices.
Step 3: Toss to Coat
Pour the mixture over the apples and gently toss to cover every slice. Make sure the spices are distributed well so no pieces bake up dry.
Step 4: Choose Your Pan
Spread the apples in a greased cast iron skillet or baking dish.
A skillet creates deeper caramelization around the edges, while a baking dish produces more sauce.
Step 5: Bake
Cook at 350°F for about 25 minutes, uncovered.
The apples are done when they’re fork-tender but still hold their shape. Thinner slices may be ready a few minutes sooner, so start checking around the 20-minute mark.
Step 6: Stir and Serve
Give everything a good stir so the warm sauce coats the apples evenly.
Serve straight from the pan as a side dish, a topping, or a simple dessert.
** Tip: If the sauce feels thin after baking, let the apples rest for a few minutes. The natural juices thicken as they cool.
Variations and Serving Ideas
Variations and Flavor Options
- Cinnamon only: Skip the cloves, ginger, and nutmeg for a simpler flavor.
- No-added-sugar version: Omit the brown and white sugar. Increase cinnamon slightly and add a splash of vanilla for more aroma.
- Warm spice blend: Add a pinch of allspice or cardamom for more depth.
- Fruit add-ins: Stir in raisins, dried cranberries, or fresh cranberries before baking.
- Nut topping: Add toasted pecans, walnuts, or almonds right before serving for crunch.
- Dairy-free: Swap butter for coconut oil or a plant-based alternative.
Serving Ideas
These baked apple slices are extremely versatile. Try them:
- As a side for pan fried pork chops, roasted chicken, or biscuits and gravy
- On waffles or French toast casserole for breakfast
- With cinnamon roll casserole
- As a topping for yogurt or cottage cheese
- Spoon them warm over vanilla ice cream or angel food cake
- Chilled as a simple snack straight from the fridge
- Mixed into granola, oats, or overnight oats
This is a wonderful recipe. It makes a large quantity. I defrost puff pastry and use the leftover apples to make apple turnovers.
– Mary
Storage, Freezing & Make Ahead
- Refrigeration: keep in the fridge in an airtight container for 3-4 days.
- Freezing: store in the freezer for up to 3 months. The apples will have a softer texture when thawed.
- Reheating: in a skillet on the stovetop over low heat or in the microwave for about 30 seconds.
- Make-ahead: assemble in the dish (unbaked) and refrigerate up to 24 hours.
Frequently Asked Questions
How long do baked apple slices take in the oven?
They usually bake for about 20 to 30 minutes at 350 degrees F, depending on how thick the slices are and how tender you like them.
Should I peel the apples?
Peeling is optional; leave the skins on for more texture and nutrients, or peel them if you prefer a softer, smoother result.
Which apples are best for baking?
Firm, crisp varieties like Honeycrisp, Granny Smith, Fuji, or Braeburn hold their shape well and offer great flavor when baked.
Can I make these without added sugar?
Yes, you can skip the sugar entirely or sweeten the apples naturally with a splash of juice or a sprinkle of cinnamon for extra warmth.
What to Serve These With or On
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Baked Apple Slices
Ingredients
- 8 cups sliced apples (about 4 extra large apples or 6 medium apples)
- ¼ cup (½ stick) salted butter, melted
- ¼ cup light brown sugar
- 2 tablespoons granulated sugar
- 2 tablespoons freshly-squeezed lemon juice
- 1 tablespoon cornstarch
- 1 ½ teaspoons ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- Pinch of salt
Instructions
- Preheat oven to 350°F. Grease a deep 8-inch or 9-inch square or round baking dish, or a 10-inch cast iron skillet. Set aside. Place the apple slices in a large bowl.
- In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, lemon juice, cornstarch, cinnamon, cloves, ginger, nutmeg and salt.
- Pour the butter mixture over the apples; toss to coat.
- Transfer the apples and any extra sauce from the bottom of the bowl to the prepared dish.
- Bake, uncovered, for about 25 minutes, or until the apples are fork-tender but not mushy. Give them a good stir to coat in the sauce, then serve warm.
Notes
- Use firm apples such as Granny Smith, Honeycrisp, Gala, Fuji, or a mix.
- Keep the slices roughly the same thickness so they bake evenly.
- The apples are done when they are fork-tender but still hold their shape.
- Thinner slices bake faster. Start checking around the 20-minute mark.
- Baking in a cast iron skillet produces more caramelization, while a baking dish creates more sauce.
- For a less saucy result, reduce or omit the cornstarch.
- Adjust the sweetness to taste or omit the sugar entirely for a no-added-sugar version.
- Add raisins, cranberries, nuts, or extra spices for simple variations.
- Serve warm as a side dish, dessert, or topping for breakfast favorites.
- Leftovers keep well in the refrigerator for 3-4 days.
Nutrition
Originally published in August, 2019, this post was updated in December, 2025.
Sounds great.! Thank you!
I’ve made this a few times with different apples (Fuji, Gala, and Honeyscrip). It’s always been fantastic. I like to check on the apples after about 12 minutes to make sure they’re not going to overcook, and I’ve found that usually I take them out at this point.
SO good over ice cream. I’m very much a sweets person, and I was worried these wouldn’t be sweet enough, but alas they are AMAZING. Perfect combination of sweet and tart. Quite lovely with vanilla bean ice cream.
Thank you!!
That’s so good to hear, Madison! Thank you! I have a big sweet tooth, too, and I think they’re perfect. 🙂
I thought this was brilliant. I bought some apples that weren’t crisp enough so I looked around for what I could do. I mixed cloves, nutmeg, cinnamon, brown sugar, sugar, lemon, and a dash of salt and vanilla. I added all the dry ingredients mixed it up well. Cut up the apples, and drizzled lemon over it so that they wouldn’t brown. Then I melted the butter for 40 seconds. Then added the rest of the lemon and vanilla to the dry mix, then I drizzled it over the apples. Came out delish. I have two German Shepherds that were very adamant that they have a nibble and they were instant fans as well. This was well worth it.
That’s great to hear! Thank you! 🙂
This looks so yummy and I’m putting them on my list! I have had trouble in the past with brown sugar being too hard to use. It’s hard to buy less than a pound. A couple years ago I learned to add molasses to white sugar until it is as dark as I want it to be. Molasses and white sugar hold much better than brown sugar. I have found the substitute very satisfactory and, in fact, it tastes much fresher to me than “bought” brown sugar. I’m just about to make up some and wanted to share my secret with you. Take care
Thanks, Marion. I’ve heard about that substitute, but I’ve never tried it myself. Glad to know that it works well! 🙂
Order brown sugar bear from Amazon. Less than $4. Put in the brown sugar and leave it. It keeps it soft and ready for use.
Sooo glad I found this recipe. I do not cook. Like, ever. But I bought a bag of granny smith apples to eat raw and I didn’t care for them. So I thought, well I don’t want to waste them and I don’t hate baked apples AS A SIDE so let me find a recipe. This was one of the only recipes I found that wasn’t for a desert. I don’t like sweets. Other recipes were all like “tastes just like apple pie filling”… I cannot imagine why I would ever want to eat apple pie filling. Not judging those folks, just not for me. So anyhow… 5 stars, tasted great with pork loin, didn’t have to peel them and wasn’t too sweet! 🙂
Thank you so much, Wayne!
This is a wonderful recipe. It makes a large quantity. I defrost puff pastry and use the leftover apples to make apple turnovers.
Thank you, Mary! That’s a great tip!
Looks lovely. Will be making this. For those with hard brown sugar: put it in a bowl covered with a damp, wrung out tea towel. After a few hours it is back to normal. Love your site, Blair! From Gail in Ottawa, Canada
For o brown sugar order brown sugar bear broom amazon. Less than$4. Just stick it in the brown sugar and leave it. It keeps it soft.
Thank you, Gail! We hope you enjoy!
I was in the middle of starting this recipe and thought I had cornstarch. I want my sauce to be thick. Can I use flour instead?
Hi Donna,
We haven’t tested it, but it should work! You’ll likely need more flour as it’s not quite as effective.
We hope you enjoy!
So easy for a needed quickly needed pot-luck dish. Everyone loved them. Thanks!
We’re so happy to hear this! Thank you for trying it out and taking the time to leave a review, Marc.