Cinnamon Baked Apples

 In Breakfast, Cooking with KAKE, Dessert, Easy, Recipes

Two years ago I made one of my favorite recipes of all time on KAKE. Cinnamon baked apples are a perfect fall treat. They are simple to make and absolutely delicious. 

While I intend to make them as a dessert, I often find myself having them for breakfast with a hearty dollop of Greek yogurt. Whether you eat them for dessert, breakfast, or a special snack, these apples will be a hit in your home. 

This recipe is easily doubled if you are feeding a crowd. I have the full instructions in the original post

Cinnamon Baked Apples

Cinnamon Baked Apples

Yield: 4 servings
Prep Time: 8 minutes
Cook Time: 1 hour
Total Time: 1 hour 8 minutes

These baked apples are a perfect fall treat. They are sweet and satisfying. The cinnamon filling bakes up crisp on the outside and gooey on the inside and makes the perfect contrast to the tender baked apple.


  • 2 Small to Medium Apples Any Variety
  • 1/4 Cup Brown Sugar, packed
  • 2 Tablespoons Unsalted Butter, softened
  • 2 Tablespoons Flour (I like white whole wheat flour.)
  • 1/2 teaspoon Cinnamon
  • 1/4 Cup Chopped Walnuts (Pecans work well too, or omit if you do not prefer nuts)
  • Pinch of Salt



  1. Preheat oven to 350 degrees Fahrenheit.
  2. Wash the apples and cut them in half from the stem to the bottom. Using a sharp paring knife or a melon ball scoop, scoop out the stem, seeds and bottom part of the core. You want to have a small indent in the middle to hold the filling. Place the apples in a baking dish with the cut side up. 8 x 8 works well for 4 apples.
  3. Mix the brown sugar, butter, flour, cinnamon and salt. I like to use a fork like I am making a struesel, but eventually will just use my hands to mix it well. Add the chopped nuts. Divide the mixture into 4 equal parts. (8 parts for 4 apples, or 4 parts for 2 apples.) Roll the mixture into balls and place in the center of each apple.
  4. Bake at 350 degrees for 1 hour until the apples are tender. The filling will flatten slightly and then form a crisp top. The apples will release some juices. Pour the juices over the apples when you serve them. They are best when served warm from the oven.


  • This recipe is easily doubled. I like to use a really high quality ceylon cinnamon for maximum flavor.
  • My favorite apple to use is honeycrisp but any variety will work.
  • I like walnuts in the filling, but pecans work well. If you do not prefer nuts, you can just leave them out. The recipe will work fine without them.

Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. Check out her YouTube Channel or listen to the Feed Your Family Tonight Podcast.

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