Cinnamon Sugar Roasted Apples

by Heather on September 26, 2011

I don’t know about you, but when I think about apples I think applesauce.  Always.

Why is it that my mind is in this rut when it comes to cooking with apples anyway?  I mean, I blame it on my mom making the best homemade applesauce from the apples that grew in our garden.  I was pretty spoiled in eating that stuff, so when coming up with ways to cook them I always lean to applesauce.


This time around though I decided it has to be different.  I have to step out of the applesauce comfort zone and figure out a new way to cook apples…even if the flavors are still the same!  And, well, the flavors are still the same but the result is deliciously different.

Does anyone else truly adore those freeze-dried apple snacks?  I love them!  So much so that I would almost give my left arm for a dehydrator to make my own…almost.  I mean, I’m not left-handed or anything but it seems like having 2 arms is probably happening for a reason.  I’ll stick with buying the freeze-dried apple slices from the store for now.

So to be totally honest these are not going to be crispy-crunchy at all, but removing some of the moisture in the oven lends a really great texture to the slices.  Well, that and the crunchy cinnamon-sugar crust that you put on it later.  On a side note, I never drank much in college but one night had two margaritas (didn’t know they were that strong and that my tolerance was that weak!) and came home to tell my roommate that I was STARVING.  She laughed and said it sounded like I had the drunk munchies and made me cinnamon sugar toast.  I wasn’t drunk, but that toast was the best dang bread I think I’d ever had!  Since then there really is no better combination than cinnamon and sugar.  Really.


  • 3-4 apples, pick your favorite kind
  • juice from one lemon
  • 2 Tbsp butter
  • 1/2 cup sugar
  • 1 Tbsp ground cinnamon

Preheat oven to 350.  Slice the apples very thinly (about 1/8 of an inch), leaving the skin and middle intact but removing the seeds and stem.  Toss with lemon juice to prevent browning, then place in one layer on a baking sheet lined with a Silpat or parchment paper.  Bake at 350 for 10 minutes, then reduce heat to 200 and roast for another hour, turning the apple slices every 10-15 minutes.  When the edges start to curl a little remove from the oven.  Melt the butter and toss the apple slices with it.  In a large bowl whisk together the cinnamon and sugar and toss the apple slices to coat.  Let cool on a sheet of parchment or wax paper – or don’t.  They’re perfectly delicious either way!

I mean, it’s no mom’s applesauce but I think these might be my new favorite snack or even have a little place at our Thanksgiving table!

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