They’re delicious warm or cold, so I often double the recipe to ensure tasty leftovers! Sliced raw apples are delicious. But when you take those apple slices, sprinkle them with cinnamon, and bake them, the crunchy, tart fruit transforms into a fragrant, sweet, delicious dessert. But these apple slices are more than a fruity dessert! They make an excellent snack, especially when topped with creamy Greek yogurt. The sweet-tangy combination is superb.
Recipe Card
A Fuji apple: I enjoy baking with this apple variety. Its crisp texture is excellent for baking, and unlike Granny Smith, it’s not so tart that you have to add a sweetener. Butter: I use Kerrygold butter. While I usually enjoy salty-sweet flavor combinations, it’s best to use unsalted butter in this recipe. Ground cinnamon: It’s always a good idea to ensure any spice you use in your cooking and baking is fresh. It’s especially important here, where the cinnamon greatly enhances the flavor of the apples.
Another variation is to use Granny Smith apples and drizzle the apple pieces with a teaspoon of honey or maple syrup before placing them in the oven. You start by cutting the apple into slices. I cut it in half, cut each half into three parts around the core, and finally cut each part in two. In total, I get twelve apple slices. The short video clip below shows you how I do it. Arrange the apple pieces in a rimmed, parchment-lined, square baking dish. Pour melted butter on top and use your hands to coat the apples with the butter. The final step is to bake the apples until tender, about 10 minutes on each side, in a 400°F oven. When you turn the slices midway through baking, sprinkle them with the remaining cinnamon. You can see the results of this experiment in the photo below - they turn out a bit drier, but they are still very good. My kids love having them with plain Greek yogurt for their afternoon snack! They either dip the apples into the yogurt or mix them in. These apples also make an excellent topping for pancakes, such as almond flour pancakes or coconut flour pancakes. Sometimes, I use them as a filling for crepes or pannenkoeken (Dutch pancakes).
