These deliciously fragrant baked apple slices are ready in 30 minutes and contain no added sugar. You can serve them warm or cold, and the leftovers are so good that I often double the recipe.
Sliced raw apples are delicious. But when you sprinkle them with cinnamon and bake them, the crunchy, tart fruit transforms into a fragrant, sweet, delightful dessert. They're also perfect as a snack, especially when topped with Greek yogurt. The sweet-tangy combination is delightful!
Ingredients
There's nothing sweeter than a short ingredient list! For this easy recipe, you'll need three ingredients (see the recipe card for exact measurements):
- A Fuji apple: Its crisp texture is perfect for baking, and unlike Granny Smith, it's not so tart that you have to add a sweetener. In addition to Fuji, you can use other varieties of crisp and sweet apples, such as Honeycrisp, Evercrisp, and Cosmic Crisp.
- Butter: While I usually enjoy salty-sweet flavor combinations, it's best to use unsalted butter in this recipe.
- Ground cinnamon: It's always a good idea to make sure any spice you use is fresh. It's especially important here, where the cinnamon greatly enhances the flavor of the apples.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Cut the apple into slices. I cut it in half, cut each half into three parts around the core, and finally cut each part in two. In total, I get twelve apple slices. The short video clip below shows you how I do it.
Arrange the apple pieces in a baking dish. Coat them with melted butter and sprinkle with half the cinnamon. Don't add any sugar! It's unnecessary. Bake them for about 10 minutes in a 400°F oven. Flip, sprinkle with the remaining cinnamon, and bake for 10 more minutes or until tender.
These baked apples have just the right touch of sweetness for dessert. Easy to make. I topped them with a little caramel vanilla ice cream...yum! Next time, I'll substitute some nutmeg and cardamon for the cinnamon. Actually, whatever spices one enjoys in apple sauce would work well.
Maret
Read more comments
These baked apples have just the right touch of sweetness for dessert. Easy to make. I topped them with a little caramel vanilla ice cream...yum! Next time, I'll substitute some nutmeg and cardamon for the cinnamon. Actually, whatever spices one enjoys in apple sauce would work well.Recipe Tips
- There's no need to peel the apple. The skin softens nicely in the oven.
- Storage: You can keep the leftovers in a sealed container in the fridge for 3-4 days. Serve them cold or reheat them in the microwave, covered, at 50% power.
- You can skip the butter if you wish. It enhances the apple's flavor, but I experimented with simply sprinkling the apple slices with cinnamon and baking them, and that was delicious, too. You can see the results of this experiment in the photo below - the apples turn out a bit drier, but they are still very good.
Serving Suggestions
Baked apple slices make a wonderful homemade dessert or snack. If you serve them for dessert, you can top them with homemade whipped cream. My kids love having them with plain Greek yogurt for their afternoon snack!
These apples also make a great topping for almond flour pancakes or coconut flour pancakes. Sometimes, I use them as a filling for crepes or pannenkoeken.
Recipe Card
Baked Apple Slices (No Added Sugar)
Video
Ingredients
- 1 Fuji apple - large, unpeeled
- 1 tablespoon unsalted butter - melted
- 1 teaspoon ground cinnamon - divided
Instructions
- Preheat the oven to 400°F. Line a square 8-inch rimmed baking dish with high-heat-resistant parchment paper.
- Cut the apple into twelve ¼-inch slices, discarding the core.
- Place the apple slices in the prepared pan. Drizzle them with the melted butter and use your hands to coat them. Arrange them in the pan in a single layer.
- Sprinkle the tops of the slices with half the cinnamon. Bake the apples for 10 minutes.
- Flip the apple pieces and sprinkle them with the remaining cinnamon.
- Keep baking them until golden brown and tender, for about 10 more minutes. Drizzle with the pan juices and serve.
Notes
- There's no need to peel the apple. The skin softens nicely in the oven. However, if you wish, you can peel it.
- You can skip the butter if you wish. The butter does enhance the apple's flavor, but the apple slices are delicious even without it. If you use butter, make sure it's unsalted.
- You can keep the leftovers in a sealed container in the fridge for 3-4 days. Serve them cold or reheat them in the microwave, covered, at 50% power.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Edaline rewen says
Delicious! It tasted amazing! So easy to make too. Phenomenal.
Vered DeLeeuw says
Wonderful, Edaline! I'm so glad you enjoyed this recipe.
Babs says
I've never used butter in making these apple slices. I don't even measure the cinnamon, just sprinkle generously and add complimentary seasonings as desired, i.e. nutmeg, cardamom, etc. Yes, the peels soften nicely and taste great.
Vered DeLeeuw says
Glad you like this recipe, Babs! Thanks for sharing your tweaks.
Babs says
P.S. This is a great way to use up those apples that have gone beyond their prime and have started drying out. I can fit three very large apples on a jelly roll pan (half sheet).
Linda Maran says
Can I serve these cold with whipped cream? My dad always used to eat baked apples cold drizzled with heavy cream.
Vered DeLeeuw says
Yes, absolutely, Linda! Sounds delicious.
Maret says
These baked apples have just the right touch of sweetness for dessert. Easy to make. I topped them with a little caramel vanilla ice cream...yum! Next time, I'll substitute some nutmeg and cardamon for the cinnamon. Actually, whatever spices one enjoys in apple sauce would work well.
Vered DeLeeuw says
Nutmeg and cardamom sound marvelous!