Preheat your oven to 375°F (190°C). Place a clean, oven-safe glass baking dish (about 8×8-inch or similar) on the counter so it’s ready.
Rinse the apples under cool running water and dry them well with a clean towel. Leave them whole and unpeeled—no coring or slicing needed. Check that the stems are removed if they’re long or very woody.
Set the whole apples into the glass baking dish in a single layer so they’re standing upright. They can be snug, but try not to stack them.
In a small bowl or measuring cup, whisk together the melted butter, brown sugar, cinnamon, and water until the sugar is mostly dissolved and the mixture looks like a thin, sweet syrup.
Slowly pour the syrup mixture over the whole apples in the glass baking dish, making sure to drizzle some over the tops of each apple. The rest of the liquid will pool around them in the bottom of the dish—that’s perfect and should look like an ambiguous clear-ish liquid with a hint of color.
Cover the glass baking dish tightly with foil to help the apples steam and soften. Place the dish on the middle rack of the preheated oven.
Bake for 35–45 minutes, carefully removing the foil after the first 25–30 minutes. The apples are done when they’re very tender when pierced with a fork or knife and the skins are wrinkly and starting to collapse slightly.
Once baked, remove the dish from the oven and let the apples rest for about 5–10 minutes. They’ll be very hot and the syrup will thicken slightly as it cools.
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