There’s something satisfying about slicing into a couple of apples and turning them into a warm pan of baked apple wedges. It’s the kind of recipe I reach for when I want the cozy flavor of apple pie without dealing with pastry or a long prep. The apples soften in the oven, the cinnamon sugar bubbles around the edges, and the whole kitchen smells like you’ve been baking for hours.
I like this version because it’s flexible and low-stress. You don’t need special equipment, just a knife, a baking dish, and a few pantry ingredients. It works as a simple dessert with ice cream, a breakfast topping for yogurt or oatmeal, or even a not-too-sweet side dish with pork. If you want an easy win that feels homemade from start to finish, these baked apple wedges are worth having in your rotation.
Let’s Make Baked Apple Wedges
Click here to get printable version
What Goes In
- 2 Granny Smith apples
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons butter
Instructions
- Preheat your oven to 350°F (175°C). Give it a few minutes to fully heat so the apples bake evenly from the start.
- Peel the apples, remove the cores, and cut them into thin wedges or slices, about 1/4 inch thick. Try to keep the pieces similar in size so they cook at the same rate.
- In a small bowl, stir together the brown sugar, white sugar, cinnamon, and salt until the mixture looks evenly blended with no streaks of plain sugar.
- Transfer the sugar mixture to a large gallon-size freezer bag. Add the apple slices, seal the bag with some air inside, and shake gently until all the slices are thoroughly coated. There shouldn’t be any dry sugar left at the bottom of the bag.
- Lightly grease your baking dish with butter or cooking spray. A 9-inch round dish, 8×8-inch casserole, or 10-inch cast iron pan all work well.
- Arrange the coated apple slices in the prepared dish, overlapping them slightly in layers until the dish is fully covered. This helps them cook evenly and look neat when baked.
- Cut the butter into small pieces and scatter the pats evenly over the top of the apples so they melt and mingle with the cinnamon sugar while baking.
- Bake for 25–30 minutes, or until the apples are tender when pierced with a fork and the juices are bubbling around the edges. If the apples are still firm at 25 minutes, give them a few more minutes and check again.
Getting the Right Slice Thickness
Slice thickness makes a big difference in how these baked apple wedges turn out. If the slices are too thick, they’ll stay firm in the center and may not soften fully in the listed baking time. Too thin, and they can collapse into a mushy layer instead of distinct pieces. Aim for about 1/4 inch thick wedges; this gives you tender apples that still hold their shape. Use a sharp knife to keep cuts clean and steady. If you’re new to knife work, cut one apple first, lay a few slices flat, and check that they look consistent before continuing. Consistency matters more than being perfectly exact with the measurement.
Adjusting Sweetness and Spice
These baked apple wedges are written to be moderately sweet, similar to a light dessert. If you prefer something less sugary, you can reduce the white sugar by a tablespoon or two without affecting texture. For a more dessert-like dish, add an extra tablespoon of brown sugar for deeper flavor. Cinnamon can also be adjusted: if you like a strong spice note, increase it to 1 1/2 teaspoons. You can add a pinch of nutmeg or cloves, but use them sparingly because they can quickly overpower the apples. Taste a small piece of coated raw apple before baking; it should taste slightly sweeter and spicier than you want the final dish, since baking will mellow it a bit.
Serving Ideas and Toppings
These baked apple wedges are versatile, so you can easily adapt them to what you’re serving. For dessert, spoon them warm into bowls and top with vanilla ice cream or whipped cream. For a brunch option, layer them over yogurt, oatmeal, or pancakes and add a sprinkle of granola or chopped nuts for crunch. They also work as a simple side with roasted pork or chicken if you dial back the sugar slightly. A drizzle of caramel sauce, maple syrup, or honey can dress them up when you want something a bit richer. Add toppings after baking, so they stay crisp and don’t melt into the dish too early.
Answers to Popular Questions
Why are my baked apple wedges watery, and how can I fix that?
Some apples release more juice than others, especially if they’re very fresh or a naturally juicy variety. That extra liquid can pool in the pan and make the dish feel a bit watery. To manage this, you can toss the sliced apples with 1–2 teaspoons of cornstarch along with the sugar mixture; it will thicken the juices as they bake into a light syrup. Also, avoid covering the dish while baking, because trapped steam adds even more moisture. If the apples are done but the liquid looks thin, leave the dish in the oven for an extra 5–10 minutes; the bubbling will help reduce and concentrate the sauce.
Can I prepare these baked apple wedges in advance without them turning mushy?
You can prep parts of the recipe ahead, but timing matters if you want to avoid mushy apples. For best results, slice and coat the apples with the sugar mixture up to 2 hours in advance and keep them refrigerated in the sealed bag. The sugar will draw out some moisture but won’t break them down too much in that window. When you’re ready, transfer to the baking dish, add the butter, and bake as directed. If you need to make them fully in advance, bake them, cool completely, and refrigerate up to 2 days. Reheat uncovered at 325°F until warmed through; avoid microwaving for long periods, as that can soften them too much.
Baked Apple Wedges
Equipment
- mixing bowl or resealable plastic bag
- 9-inch round baking dish (or 8x8 dish / 10-inch cast iron)
Ingredients
- 2 Granny Smith apples
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons butter
Instructions
- Heat the oven to 350°F (175°C).
- Peel, core, and cut the apples into thin wedges or slices.
- Combine the brown sugar, white sugar, cinnamon, and salt in a bowl or place them into a large resealable plastic bag.
- Add the apple slices to the sugar mixture, seal the bag (if using) and shake, or toss in the bowl, until every piece is evenly coated.
- Lightly grease a 9-inch round baking dish (or an 8x8-inch casserole dish or 10-inch cast-iron pan) to prevent sticking.
- Arrange the coated apple slices in the prepared dish, overlapping them slightly in layers until the dish is filled.
- Dot the top of the arranged apples with small pieces of butter, spacing them evenly.
- Bake for 25–30 minutes, or until the apples are tender when pierced with a fork and juices are bubbling.
- Remove from the oven and let cool briefly before serving warm.
