Name: Baked Honeycrisp Apples with Cinnamon and Nutmeg Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 6 Honeycrisp apples 900 grams; ⅓ cup brown sugar 71 grams; 1 tablespoon lemon juice 14 grams (from ½ lemon); 2 tablespoons water 28 grams; 1 tablespoon cornstarch 7 grams; 1 teaspoon cinnamon 3 grams; ⅛ teaspoon nutmeg; ⅛ teaspoon kosher salt; 3 tablespoons unsalted butter 42 grams, sliced into small cubes (⅜ stick)

Jump to Recipe· 4.8 from 23 reviews

If you’re craving a warm, cozy dessert that’s bursting with autumn flavors, you’ve got to try my Baked Honeycrisp Apples with Cinnamon and Nutmeg Recipe. It’s one of those simple, feel-good treats that feels fancy but takes almost no effort. I’m talking tender, slightly caramelized apples rubbed with cinnamon and nutmeg, melting butter for richness, and just the right touch of sweetness. Keep reading because this recipe is fan-freaking-tastic and will soon be your new go-to for apple season!

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Why This Recipe Works

Honeycrisp Apples: Their natural sweetness and crisp texture hold up beautifully when baked, giving perfect softness without turning mushy.
Balanced Warm Spices: Cinnamon and nutmeg bring that classic cozy flavor combo that’s not overpowering but just right.
Low & Slow Baking: Baking at 250°F lets the apples gently cook while flavors meld and juices thicken, so you get a silky texture and deep caramel notes.
Simple Ingredients: With everyday pantry staples, it’s easy to pull together any day you want a comforting dessert without fuss.

The image shows two white bowls filled with cooked apple slices covered in a warm brown cinnamon sauce. Each bowl has a small swirl of white whipped cream on top, positioned slightly to one side. The apple slices are soft and shiny, layered unevenly inside the bowls. Around the bowls, there is a larger white serving dish also filled with the same cooked apples in sauce. Near the bowls and dish, there is a small white bowl of extra whipped cream and two cinnamon sticks placed on a light beige surface with a white marbled texture. A woman's hand is holding the side of one bowl, and a gray-striped cloth is nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

The beauty of this Baked Honeycrisp Apples with Cinnamon and Nutmeg Recipe is how the ingredients complement each other — the tart-sweet punch of Honeycrisp apples pairs perfectly with warm, earthy spices, and a bit of butter adds richness. I always recommend fresh lemon juice to brighten the apple flavor and prevent browning while they bake.

Honeycrisp apples: Choose firm, unblemished apples for the best texture and sweet-tart balance.
Brown sugar: Adds a deeper, molasses-like sweetness that caramelizes beautifully during baking.
Lemon juice: Prevents browning and adds a fresh zing that cuts through the sweetness.
Water: Helps dissolve the sugar and spices into a nice syrupy base.
Cornstarch: Thickens the juices so the baked apples don’t turn watery.
Cinnamon: A warm, aromatic spice that’s essential to classic baked apple flavor.
Nutmeg: Use sparingly here to add a subtle nutty warmth without overwhelming.
Kosher salt: Just a pinch enhances all the sweetness and spices.
Unsalted butter: The cubed butter melts into the apples creating richness and a velvety sauce.

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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.

Tweak to Your Taste

While this Baked Honeycrisp Apples with Cinnamon and Nutmeg Recipe is perfect as is, I love to mix things up depending on mood or occasion. It’s so easy to tailor it to what you have on hand or personal preferences.

Add a touch of vanilla: Sometimes I stir in a teaspoon of vanilla extract with the spices for an extra layer of cozy flavor — it’s subtle but game-changing.
Swap spices: If you don’t love nutmeg, try ground ginger or even a pinch of allspice instead. Each adds its own comforting twist.
Make it boozy: For an adult twist, a splash of bourbon or dark rum mixed into the apple filling before baking makes for a great after-dinner treat.
Use a different apple: While Honeycrisp is my favorite here, you can swap in Fuji or Gala if you prefer something sweeter or milder.

Step-by-Step: How I Make Baked Honeycrisp Apples with Cinnamon and Nutmeg Recipe

Step 1: Prep your apples like a pro

Start by preheating your oven to 250°F. Grab your Honeycrisp apples, peel them (I find the dessert slices more tender without peel), core them, and slice thinly — aim for about 1/4-inch thickness. The thin slices bake evenly and soak up the sweet-spiced sauce beautifully. Don’t skip the lemon juice at this stage; toss your slices with it so they stay bright and don’t brown while you prep the rest.

Step 2: Mix your magic filling

In a big bowl, combine your sliced apples with brown sugar, water, cornstarch, cinnamon, nutmeg, kosher salt, and that lovely lemon juice. Toss everything gently but thoroughly—your goal is an even coating of spices and sugar so every bite gets that beautiful flavor.

Step 3: Into the casserole and bake

Lightly spray your casserole dish with cooking spray to prevent sticking. Transfer the apple mixture, mounding it up slightly. Dot the top with small cubes of unsalted butter — these will melt and enrich the sauce as it bakes, giving it a silky, decadent finish. Cover the dish tightly with aluminum foil and pop it in the oven for 35 minutes.

Step 4: Finish uncovered for that perfect caramelization

After 35 minutes, carefully remove the foil — watch out for steam! Bake the apples uncovered for another 15 minutes. This step helps cook off any excess moisture, letting the sugars concentrate and the top get a little caramelized and golden. You’ll know they’re done when the apples are tender but still hold their shape, and the sauce is thick and bubbling.

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Pro Tips for Making Baked Honeycrisp Apples with Cinnamon and Nutmeg Recipe

Don’t rush the slicing: Thin apple slices ensure everything cooks evenly and soak up flavors better, so take your time here.
Use quality brown sugar: Dark brown sugar adds a richer molasses flavor that complements the spices beautifully.
Low temperature baking: Keeping the oven at 250°F avoids drying out the apples while tenderizing them for that melt-in-your-mouth texture.
Let it rest before serving: I like to let the dish sit for 5 minutes after baking to let the juices thicken up nicely and prevent burning your tongue!

How to Serve Baked Honeycrisp Apples with Cinnamon and Nutmeg Recipe

The image shows a white oval baking dish filled with thick slices of apple coated in a glossy, light brown sauce with visible cinnamon specks. The apple slices are layered in a slightly overlapping way, filling the dish almost to the top, with a wooden spoon resting on the right side inside the dish. The dish sits on a surface with a white marbled texture, and a gray striped cloth is placed nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my baked apples with a scoop of vanilla ice cream or a dollop of whipped cream — the cold creaminess plays off the warm, spiced apples perfectly. If you want to keep it simple, a sprinkle of chopped toasted pecans adds delightful crunch and nutty contrast.

Side Dishes

This baked apple dessert pairs wonderfully with a hot cup of chai tea or rich coffee. For a heartier brunch twist, try serving alongside warm pancakes or oatmeal — the apples add natural sweetness and spice that elevate those morning staples.

Creative Ways to Present

For special occasions, I love serving this recipe in individual ramekins topped with a sprinkle of crushed graham crackers or granola for some texture. You can also drizzle a bit of caramel sauce on top and garnish with fresh mint for a restaurant-worthy presentation that impresses guests every time.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. I recommend placing the apples and any juice together to keep them moist — just give them a gentle stir before reheating to restore that saucy goodness.

Freezing

I’ve had great luck freezing baked apples in freezer-safe containers for up to 2 months. Just thaw overnight in the fridge before reheating. Note that freezing may slightly change the texture, but the flavors hold up beautifully.

Reheating

To reheat, pop the apples in a preheated 325°F oven for about 15 minutes, covered with foil to avoid drying out. Alternatively, a quick zap in the microwave (covered) for 1-2 minutes works well if you’re short on time.

FAQs

Can I use other apple varieties for this recipe?

Absolutely! While Honeycrisp apples are ideal because of their balance of sweet and tart plus great texture, you can substitute with Fuji, Gala, or Braeburn apples. Just keep in mind that some apples are sweeter or softer, which may affect the final flavor and texture slightly.
Why do you use cornstarch in the recipe?

Cornstarch acts as a thickening agent, soaking up the apple juices released during baking and transforming them into a luscious, syrupy sauce. Without it, you might end up with watery apples.
Can I make this recipe vegan?

Definitely! Just swap the unsalted butter for a good quality plant-based butter or coconut oil. It won’t change the flavor much, but you’ll keep it dairy-free.
How long can I store leftovers?

Leftover baked apples will stay fresh in the fridge for about 3 days. For best taste and texture, consume within this timeframe.

Final Thoughts

There’s something so comforting about this Baked Honeycrisp Apples with Cinnamon and Nutmeg Recipe — it’s like a warm hug in food form. I make it every fall, and honestly, even sometimes in the winter when the craving hits. You really can’t go wrong with tender apples bathed in cozy spices and butter. I hope you love making this dessert as much as I do, and maybe it becomes your favorite way to welcome apple season too. Give it a try next time you want an easy, satisfying dessert that feels homemade and special.