Choose apples that hold their shape when baked, such as Honeycrisp, Granny Smith, Fuji, Jonagold, or Braeburn., Cut apples into evenly sized 1/2-inch chunks to ensure uniform baking., Lemon juice prevents browning and adds brightness., Cornstarch thickens the sauce; omit or reduce for a looser sauce., Use cold butter cubes to create a rich, velvety sauce., Optional: Add 1-2 tablespoons of maple syrup or a splash of bourbon for deeper flavor., For individual servings, mini cocottes can be used with shorter bake times (25-30 minutes)., Mix-ins like chopped pecans, walnuts, or dried cranberries can be added before baking., To make vegan, substitute butter with coconut oil or plant-based butter., Stuffed baked apple variation: core whole apples and fill with the spice mixture plus chopped nuts before baking., Store leftovers in an airtight container in the fridge up to 3–4 days., Reheat leftovers in a 350°F oven for 10-15 minutes or microwave 1-2 minutes, adding liquid if sauce thickened., Baked apples freeze well for up to 2 months; thaw overnight and reheat before serving.