Baked Cinnamon Apples with Vanilla Cream

Baked Cinnamon Apples with Vanilla Cream

Warm cinnamon apples and cool vanilla cream make a simple fruit dessert with contrasting temperatures and textures. Covered baking softens the fruit without drying it, then a short uncovered finish concentrates the juices. Choose firm apples so the slices remain distinct.

Equipment and timing

• 8-inch square baking dish
• Mixing bowl
• Peeler and knife
• Foil
• Small whisk

Yield: 6 servings
Preparation: 15 minutes
Baking: 30 to 38 minutes
Oven: 375°F/190°C

Ingredients

• 5 medium firm apples
• 1 tablespoon lemon juice
• 2 tablespoons packed light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1 tablespoon cornstarch
• 1/4 teaspoon fine salt
• 1/3 cup apple juice or water
• 1 tablespoon unsalted butter, cut into small pieces
• 3/4 cup plain Greek yogurt
• 1 tablespoon maple syrup or honey
• 1/2 teaspoon vanilla extract

Method

1. Heat the oven to 375°F/190°C. Lightly grease the baking dish.
2. Peel and core the apples, then cut them into 1/2-inch wedges. Toss with lemon juice. Add brown sugar, cinnamon, cornstarch, and salt and toss until no dry starch remains.
3. Spread in the dish, pour the juice around the edges, and dot with butter. Cover tightly with foil and bake for 22 minutes.
4. Remove the foil carefully, stir the apples, and bake uncovered for 8 to 16 minutes more, until tender when pierced but not collapsing. Let stand for 10 minutes so the sauce thickens.
5. Whisk Greek yogurt, maple syrup, and vanilla until smooth. Spoon over warm, not piping-hot, apples just before serving.

Fruit cues and troubleshooting

Granny Smith, Honeycrisp, Braeburn, or Pink Lady apples withstand baking well. Cut wedges evenly; thin pieces become sauce while thick pieces remain hard. The dish is ready when a knife enters with gentle resistance and the juices lightly coat a spoon after resting.

If the pan looks dry during the uncovered stage, add one or two tablespoons of water. If it looks watery after the apples are tender, transfer the fruit to bowls and return the liquid to the oven briefly. Cornstarch must be distributed before liquid is added to prevent lumps.

Variations and storage

Add a pinch of nutmeg, chopped toasted walnuts, or raisins. Firm pears can replace up to half the apples but may cook faster. Dairy-free yogurt can replace Greek yogurt if it is thick and unsweetened. Whipped cream is another option but should be added only after the apples cool slightly.

Refrigerate apples and cream separately within 2 hours and use within 4 days. Reheat apples until steaming hot, then add cold cream. Freeze baked apples without the topping for up to 2 months; thaw in the refrigerator and expect a softer texture.

For an even bake, spread the wedges in a shallow, level layer rather than piling them in the center. A doubled recipe should use a larger dish, not a deeper layer, and may require several additional minutes after uncovering.