Description
A simple and delicious recipe for Easy Cinnamon Baked Apples, perfect as a warm dessert or snack. Apples are baked with cinnamon, ginger, nutmeg, and sweetened with coconut sugar, creating a naturally sweet and spiced treat that pairs wonderfully with coconut whipped cream or vanilla bean coconut ice cream.
Ingredients
Scale
Apples
- 6-7 medium to large apples (2 tart like granny smith, 4 sweet like honeycrisp)
- 2 Tbsp lemon juice
- 1 Tbsp coconut oil (optional)
- 2/3 cup coconut sugar (or substitute organic cane sugar; up to half with stevia to taste)
- 1 ½ tsp ground cinnamon
- 3/4 tsp fresh grated ginger (or 1/2 tsp ground ginger)
- 1 pinch nutmeg
- 3 Tbsp cornstarch or arrowroot starch (for thickening the sauce)
- 3 Tbsp fresh apple juice or water
- 1 pinch sea salt
For Serving (optional)
- Coconut Whipped Cream
- Vanilla Bean Coconut Ice Cream
Instructions
- Preheat oven: Preheat your oven to 350 degrees F (176 C) and prepare a 9×13-inch baking dish or a similar size dish for baking.
- Prepare apples: Peel and core the apples, then quarter and thinly slice them lengthwise, aiming for consistent thin slices to ensure even cooking.
- Combine ingredients: Place the sliced apples in the baking dish. Add lemon juice, optional coconut oil, coconut sugar, ground cinnamon, fresh grated ginger, nutmeg, cornstarch or arrowroot starch, apple juice or water, and a pinch of sea salt. Toss all ingredients gently to mix evenly.
- Cover and bake: Loosely cover the baking dish with foil and bake in the preheated oven for 45 minutes, allowing the apples to cook and soften.
- Finish baking: Remove the foil carefully and continue baking for an additional 15 minutes until the apples are very fork tender and slightly caramelized on top.
- Serve: Enjoy the baked apples warm on their own or topped with coconut whipped cream or vanilla bean coconut ice cream for a delicious treat.
- Store leftovers: Store any leftovers covered in the refrigerator for up to 3-4 days or freeze for up to 1 month. Reheat gently in the microwave or oven at 350 degrees F covered until warmed through, adding a little water if the sauce is too thick.
Notes
- You can substitute 1/2 tsp ground ginger for 3/4 tsp fresh grated ginger.
- For convenience, store-bought vegan vanilla coconut ice cream like So Delicious is an excellent choice.
- Nutrition estimates are based on the lesser amount of apples and exclude sides, coconut oil, and apple juice.
- For best results, slice apples as thinly as possible for even cooking and a tender texture.
- If the caramel sauce thickens too much after storing, add a splash of water when reheating to loosen it.
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 1 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 1 g
- Cholesterol: 0 mg
