These cinnamon apples bake in two stages: first covered so the fruit softens in its own juices, then uncovered so the liquid can thicken around the slices. The recipe makes eight 1/2-cup servings.
Ingredients
- 4 sprays cooking spray
- 3 pounds fresh apples, peeled, cored, and thinly sliced
- 3 tablespoons packed brown sugar
- 1 tablespoon cornstarch
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/4 cup water
- 2 tablespoons light whipped topping, for serving (optional)
Cover, bake, and finish
- Preheat the oven to 350°F. Coat a 13-by-9-inch baking dish with the cooking spray.
- Put the sliced apples in a large bowl. Add the brown sugar, cornstarch, cinnamon, kosher salt, and nutmeg.
- Toss until the apple slices are evenly coated, then spoon the mixture into the prepared baking dish.
- Drizzle the 1/4 cup water over the apples. Cover the dish with foil and bake for 30 minutes.
- Remove the foil and stir the apple mixture. Return the dish to the oven, uncovered, for about 20 minutes, until the apples are tender.
- Portion into eight 1/2-cup servings. Add 2 tablespoons of light whipped topping if desired.
Slice the apples thinly and as evenly as practical so they soften at a similar rate. Stirring between the covered and uncovered stages redistributes the thickened juices and exposes more fruit to the oven’s dry heat.
