Nothing quite captures the cozy feeling of fall like warm, fragrant cinnamon-spiced fruit fresh from the oven. That’s exactly why I adore this Baked Cinnamon Apples with Ginger Recipe—it’s a simple, soulful dessert (or snack!) that fills your kitchen with the most comforting aroma and tastes like a hug on a plate.

The image shows a white rectangular baking dish filled with soft apple slices cooked in a rich brown sauce that covers the bottom and sides. There are two dollops of white creamy topping on the apple filling, one near the top left and one near the bottom right. A silver serving spoon rests inside the dish on the right side, partially covered with the sauce and apple slices. Around the dish on a white marbled surface, there is a green apple on the top left, two small slices of ginger near the bottom left, an apple slice on the right, two cinnamon sticks positioned horizontally near the top right, and a white measuring cup filled with brown sugar. A soft mauve-colored cloth is underneath the dish on the left side. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Cinnamon Apples with Ginger Recipe
Top Tip
How to Serve Baked Cinnamon Apples with Ginger Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Cinnamon Apples with Ginger Recipe

Why You'll Love This Recipe

This isn’t just another baked apple recipe. What makes this Baked Cinnamon Apples with Ginger Recipe special is the bright zing of fresh ginger paired beautifully with warm cinnamon and nutmeg. It’s like your grandma’s classic apple dessert got a tasty makeover with a fresh twist I’m endlessly smitten with.

Simple & Quick: Just a handful of ingredients and less than 15 minutes prep—you can whip this up anytime hunger strikes for something warm and sweet.
Perfect Balance of Flavors: The ginger brings a subtle spice that lifts the cinnamon and apple combo, making it intriguingly delicious.
Versatile Serving Options: Enjoy it warm alone or dress it up with coconut whipped cream or vanilla bean coconut ice cream for something truly indulgent.
Easy Storage & Reheat: Great for leftovers, which means you can keep the comfort going for days without extra effort.

Ingredients & Why They Work

Each ingredient in this recipe is carefully chosen to create that classic baked apple experience with a fresh twist. Here’s why I love using these ingredients together and some tips for picking the best ones.

Flat lay of six whole crisp Granny Smith and Honeycrisp apples with shiny skins, a small white ceramic bowl of fresh lemon juice, a small white bowl holding solid coconut oil, a small white bowl filled with light brown coconut sugar, a small white bowl of fine ground cinnamon powder, a small white bowl containing freshly grated ginger, a small white bowl with a pinch of ground nutmeg, a small white bowl of white cornstarch, a small white bowl with clear fresh apple juice, and a small white bowl containing a pinch of sea salt, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Apples: I like two tart (Granny Smith) and four sweet (Honeycrisp) apples for a balanced sweet-tart flavor that melts down nicely when baked.
Lemon juice: Adds brightness and prevents the apples from browning, keeping the colors fresh and inviting.
Coconut oil (optional): Gives a silky richness but you can skip this if you want it lighter.
Coconut sugar: Brings a deeper caramel note than regular sugar, though cane sugar works too.
Ground cinnamon: Essential for that warm, familiar spice everyone loves in baked apples.
Fresh grated ginger: This is the star of the twist here—it adds a fresh, slightly peppery heat that wakes up the whole dish.
Nutmeg: A pinch adds earthy warmth and complexity.
Cornstarch or arrowroot starch: Thickens the natural juices into a luscious sauce.
Fresh apple juice or water: Helps create the sauce, with juice adding a fuller, fruitier flavor.
Sea salt: Just a pinch to balance the sweetness and enhance flavors.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep the base recipe as is because I love the fresh ginger punch, but don’t hesitate to tweak it to fit your taste or pantry supplies. Experimenting with this has been half the fun for me!

Variation: Sometimes, I swap the fresh ginger for a bit more cinnamon and a tiny sprinkle of ground cloves when I don’t have fresh ginger on hand—it’s still delicious but with a different spice profile.
Dietary mods: Using coconut sugar or a stevia blend cuts down on the sugar without losing that caramelized flavor.
Seasonal swaps: Swap in pears or a mix of apples for a slightly different texture and taste that’s just as tasty.

Step-by-Step: How I Make Baked Cinnamon Apples with Ginger Recipe

A white bowl is filled with cooked apple slices that are a warm golden brown color with a shiny surface showing they are coated in sauce. On top of the apples is a scoop of white ice cream starting to melt a bit, blending into the edges of the fruit. A silver spoon rests inside the bowl, positioned on the right side. The bowl sits on a white marbled surface with a whole green apple slightly blurred in the background. The overall feeling is warm and inviting. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Apples Like a Pro

Start by peeling and coring your apples, then quarter them before using a sharp paring knife to slice them thinly lengthwise. Trust me, the thinner the slices, the quicker and more evenly they’ll cook. I aim for consistent thickness around ⅛ inch so every bite is tender and luscious.

Step 2: Mix the Magic Sauce

In your baking dish, toss the apple slices with lemon juice to keep them bright and fresh, then add coconut oil for richness (if you’re using it), followed by coconut sugar, cinnamon, freshly grated ginger, nutmeg, cornstarch, apple juice or water, and a pinch of sea salt. Stir everything gently but thoroughly so the apples are evenly coated.

Step 3: Bake Till Tender & Caramelized

Cover the dish loosely with foil and pop it in a 350°F (176°C) oven. Bake covered for 45 minutes to let the apples steam and soften. Then remove the foil and bake uncovered for another 10-15 minutes so the top gets lusciously caramelized and the sauce thickens perfectly. You'll know it's done when the apples are fork-tender in the center.

Top Tip

From countless batches and happy tummies, I’ve picked up some handy insights that make this recipe shine with ease and flavor.

Consistent Slicing: I always take my time slicing the apples evenly; uneven slices can mean some pieces stay crisp while others turn to mush, and you want a uniform bake.
Fresh Ginger Matters: Fresh grated ginger really wakes up the apples—it’s a subtle heat that pairs beautifully with cinnamon, so don’t skip it or replace it with too much ground powder.
Cover & Uncover: Covering the apples initially helps them steam and soften perfectly, but removing the foil near the end lets them caramelize—don’t skip this step for that ideal texture.
Avoid Overbaking: Check a bit before the full bake time; apples can go from perfectly tender to mushy quickly, so aim for ‘fork tender with structure’ rather than falling apart.

How to Serve Baked Cinnamon Apples with Ginger Recipe

baked cinnamon apples - Serving Suggestion

Garnishes

I love topping these warm apples with a dollop of coconut whipped cream or a scoop of vanilla bean coconut ice cream. The cool creaminess contrasts perfectly with the warm, spicy apples. Sometimes I add a few toasted pecans on top for crunch and a lovely nutty offset.

Side Dishes

This dessert pairs beautifully with a hot cup of chai or even alongside morning oatmeal or yogurt for a delicious brunch treat. I also like serving it alongside roasted pork or chicken to add a sweet element that complements savory mains.

Creative Ways to Present

For gatherings, I’ve set the baked cinnamon apples in pretty glass ramekins or over warm pancakes for breakfast gatherings. You can even spoon the apples into cinnamon-sugar dusted tart shells for a show-stopping individual dessert that looks as amazing as it tastes.

Make Ahead and Storage

Storing Leftovers

I usually store leftover baked apples in an airtight container in the fridge, where they keep beautifully for 3-4 days. The sauce thickens a bit as it cools, but reheating brings it back to that luscious, juicy texture.

Freezing

Freezing works well too—I portion mine into freezer-safe containers or bags and they freeze for up to a month. Just thaw overnight in the fridge before reheating gently, so you don’t lose that fresh-baked flavor.

Reheating

I reheat the apples in a 350°F (176°C) oven, covered, to warm through without drying them out. Sometimes I add a splash of water if the sauce gets too thick. Microwave works too for a quick fix, but I prefer the oven for that fresh-baked feel.

Frequently Asked Questions:

Can I make this recipe without fresh ginger?

If you don’t have fresh ginger, you can substitute about ½ teaspoon of ground ginger for every ¾ teaspoon of fresh ginger, but the flavor won’t be quite as vibrant. Using fresh ginger really lifts the dish, so it’s worth trying to get some if possible.

What apples work best for this recipe?

I recommend mixing tart apples like Granny Smith with sweeter varieties such as Honeycrisp or Fuji. This combo balances sweetness and acidity perfectly, and the apples bake down to a tender, juicy texture without getting mushy too fast.

Can I make this dessert vegan?

Absolutely! This recipe is naturally vegan, especially if you use coconut oil and coconut sugar. Serving with coconut whipped cream or vegan ice cream keeps it fully plant-based and just as delicious.

How do I know when the apples are done baking?

You want the apples to be tender enough to pierce easily with a fork but not so soft they turn mushy. After baking 45 minutes covered and 10-15 minutes uncovered, test the center apples with a fork—they should be soft and slightly caramelized on top.

Final Thoughts

This Baked Cinnamon Apples with Ginger Recipe is honestly one of those dishes I keep coming back to when I want comfort without fuss. The simplicity, warmth, and just-right spice combo makes it feel like a little celebration with every bite. I’m so excited for you to try it—pass me a spoon, won’t you?