Easy Baked Cinnamon Apples (Clean Dessert)

For a digital entrepreneur in the food niche, offering recipes that satisfy a sweet tooth while maintaining a “clean-eating” profile is a key content strategy. This recipe relies on the natural sugars of the fruit, which intensify during roasting. From an expertise perspective, the secret to professional-grade baked apples is “moisture balance.” By adding a splash of water to the baking dish, we create a steam effect that keeps the apples tender and saucy without the need for excess butter or heavy syrups.

Recipe Details

Prep Time: 10 Min
Cook Time: 20 Min
Total Time: 30 Min
Yield: 2 Servings
Calories: 125 kcal per serving

Ingredients:

The Foundation

2 large Apples (Honeycrisp, Fuji, or Granny Smith are best)
1/4 cup Water (To create steam)

The “Gold Standard” Spice Blend

1 tsp Ground Cinnamon
1/4 tsp Ground Ginger
1/4 tsp Ground Nutmeg
1 tsp Raw Honey or Maple Syrup (Optional glaze)

The Finishing Touch

1 tbsp Chopped Walnuts or Pecans (Crunch)
Optional: A dollop of Plain Greek Yogurt for protein

Preparation Steps:

1. The Professional Prep

Preheat oven to 375°F (190°C).
Technique: Slice the apples into uniform 1/2-inch wedges. Uniformity is a professional necessity; it ensures every slice reaches peak tenderness at the exact same time. Peel if you want soft, leave skin on for fiber.

2. The Spice Coating

In a medium bowl, toss apple slices with cinnamon, ginger, nutmeg, and optional sweetener.
Toss thoroughly to ensure a “Gold Standard” distribution of flavor.

3. The Steam Setup

Arrange apples in a single layer in a baking dish.
Crucial Step: Pour the 1/4 cup of water into the bottom of the dish. This prevents drying and combines with the juices to form a natural syrup.

4. The Tender Roast

Bake for 20–25 minutes. During the last 5 minutes, sprinkle the nuts on top to toast them lightly.
Apples are done when fork-tender and the kitchen smells of cinnamon.

Expert Tips:

Texture Control: If you prefer apples with a “bite,” pull them at the 15-minute mark. For a softer, jam-like consistency, bake for the full 25 minutes.
Sauce Saver: If the water evaporates completely before the apples are soft, add 1–2 tablespoons of hot water to the pan to maintain the sauciness.