These Scalloped Apples are tender, cinnamon-kissed, and absolutely perfect to serve with turkey, chicken, or pork. The recipe makes a full 9×13 pan using everyday ingredients, and the flavor is a near match to the old Harvest Apples frozen side dish from Stouffer’s.
My Thanksgiving menu almost always includes a dish of Scalloped Apples. It’s a lovely, sweet counterpoint to the roasted turkey and cornbread dressing that balances out all the savory flavors. The apples bake into tender slices with a light cinnamon syrup that smells heavenly.
This recipe is so simple! It’s just a few apples, a little sugar, some cinnamon, and a hint of lemon. Everything goes into one baking dish, and the oven does the rest. The texture is soft but not mushy (if you use the right kind of apples!), with a lightly sweet flavor.
If you ever enjoyed the frozen Stouffer’s Harvest Apples, which are now discontinued, this recipe is nearly identical. It has that same cozy flavor that made the harvest apples such a favorite.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 1 Hour
Servings: 8
Primary Ingredient(s): Apples, sugar, lemon
Skill Level: Easy
Ingredient Notes
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- Cooking Apples – Go for a firm, tart variety like Granny Smith, Jonathan, or Honeycrisp. These hold their shape and balance out the sweetness perfectly. See the section below for more information on choosing the correct apples.
- Sugar – Just enough to sweeten the apples and help create a sauce as they bake.
- Ground Cinnamon – Adds that signature warm spice we all love.
- Lemon Juice – A tiny splash of lemon juice keeps the flavor bright and helps stop the apples from discoloring.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Choosing the Right Apples
For the perfect scalloped apples, you’ll need an apple variety that softens enough to become tender, but also holds its shape when cooked. Granny Smith is always reliable because the firm texture and bright flavor stand up well to the long baking time.
Other good choices include Jonathan, Honeycrisp, Braeburn, and Rome. Each has enough structure to maintain distinct slices. Avoid softer varieties such as McIntosh, Gala, or Red Delicious. They break down during cooking and will leave you with a pan of applesauce (which is still delicious, but not what we’re going for here!).
For a slight flavor contrast, try mixing two types. For example, half Granny Smith and half Honeycrisp makes a nice balance of tart and sweet.
How to Make Scalloped Apples
- Preheat the oven to 350 degrees.
- Combine all the ingredients in a 9×13-inch baking pan or casserole dish. Stir well so that all the apple slices are coated.
- Cover the dish with foil and bake for 45 minutes, stirring once about halfway through the baking time. When done, the apples should be tender but still holding their shape.
- Remove the baking dish from the oven and let it rest for 10 to 15 minutes. Use a knife to cut through the apples for a nice chunky consistency, just like in the photo above. Serve warm straight from the oven, or at room temperature.
Recipe Success Tips
- Choose firm cooking apples. Granny Smith, Jonathan, Braeburn, or Rome apples hold their shape well during baking. Softer types like McIntosh or Gala turn to mush too quickly.
- Keep the dish covered and stir once. Covering the dish helps the apples steam gently and cook evenly. Stir halfway through to coat every slice in that light cinnamon syrup.
- Bake just until tender. The apples should be soft enough to cut easily but still hold their shape. They’ll continue to soften slightly after baking.
- Let them rest before serving. A brief rest allows the syrup to thicken slightly so the apples are saucy, not watery.
Recipe Variations to Try
- Add a pat of butter before baking for a richer, more decadent dish.
- Try brown sugar in place of white for a deeper, molasses-like flavor.
- Add a pinch of nutmeg or allspice for a bit of extra spice.
- Top with a scoop of vanilla ice cream or a dollop of whipped cream for dessert.
Storing Leftovers
Any leftover will keep really well in the fridge for up to 4 days. Store them in an airtight container and reheat gently on the stove or in the microwave. You can also freeze them! Just let them cool completely and store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and warm before serving.
More Recipes You’ll Like
Apple Cranberry Crisp
Apple-Pear Salad with Lemon Poppy Seed Dressing
Apple Pear Compote with Yogurt and Granola
Apple Bread with Praline Topping
Questions About Scalloped Apples
Absolutely! These apples reheat beautifully and actually taste even better the next day as the flavors meld. Just store them covered in the fridge and warm gently before serving.
Peeling is recommended for the best texture. Unpeeled apples can get a little tough or chewy when baked. But if you prefer the extra fiber or rustic look, feel free to leave the peels on.
Yes! You can easily cut the sugar to ⅓ cup or even ¼ cup if your apples are naturally sweet, or if you prefer a less-sweet dish. The cinnamon and apples will still shine through.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Scalloped Apples
Ingredients
- 2 ½ pounds cooking apples cored, peeled and sliced (use cooking apples such as Granny Smith or Jonathan)
- ½ cup sugar
- ¼ cup water
- 1 teaspoon ground cinnamon
- ½ teaspoon lemon juice
Instructions
- Preheat oven to 350 degrees.
- Combine all ingredients in a 13-by-9-inch baking pan or dish.2 ½ pounds cooking apples, ½ cup sugar, ¼ cup water, 1 teaspoon ground cinnamon, ½ teaspoon lemon juice
- Cover with foil and bake for 45 minutes, stirring once halfway through baking time, until apples are tender.
- Remove from the oven and let rest for 10-15 minutes. Use a sharp knife to cut through apples to make a chunky consistency. Serve warm or cold.
Notes
- Leftovers will keep in the refrigerator for up to 4 days. Freeze for up to 3 months.
- Be sure to choose a “cooking” apple that keeps its shape when baked.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.