Oven Fried Apples

Prepped in an 8-inch dish and baked until brown and bubbly. Pretty forgiving—watch for color.

All nutrition facts are AI generated and approximate.

Ingredients

• 3 granny smith apples
• 2 tbs corn starch
• ¼ cup brown sugar
• ½ cup cranberry or apple juice
• 1 tsp cinnamon
• ¼ cup butter

Directions

1. Preheat oven to 350°F.
2. Peel and slice apples, then place in an 8-inch square baking dish.
3. Toss with cornstarch and brown sugar.
4. Pour in the juice.
5. Cut butter into pats and place on top.
6. Bake 25–30 minutes, until brown and bubbly.
7. Since this is forgiving, keep an eye on it and take it out when it turns brown and bubbly.

Notes

• Apple choice: Granny Smith holds its shape and stays a little tart, but any firm baking apple works—if you use a sweeter variety, ease back on the brown sugar.
• Juice swap: Cranberry juice adds tang and a rosy color, while apple juice keeps things mellow. Use whichever you have on hand.
• Even slices: Peel and slice the apples to a similar thickness so they soften at the same rate.
• Watch the color: This one’s forgiving—pull it when the top is brown and the juices are bubbling, closer to 25 or 30 minutes depending on your oven.
• Scaling & storage: Double the batch in a 9×13 dish, and refrigerate leftovers up to 4 days; a quick warm-up brings back the saucy texture.

Why This Works

• Cornstarch thickening: Tossing the apples with cornstarch and brown sugar lets the released juices thicken into a glossy sauce as the dish bakes.
• Butter on top: Pats of butter melt down and baste the apples, encouraging browning and a rich finish.
• Gentle 350°F bake: A moderate oven softens the apples through without scorching the sugar, giving you tender fruit and a caramel-like glaze.
• Firm apples hold up: Because Granny Smith resists turning to mush, the slices keep their bite even after they bubble and brown.