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EASY CINNAMON BAKED APPLES
Apple season is officially here (!!) and I've been dreaming about this baked apple recipe for a while now. Dreams came true in my kitchen when I opened up the oven to see these tender, cinnamon-coated, perfectly caramelized apples! Let me show you how.
This recipe is simple, requiring 9 (basic) ingredients and 1 bowl.
A mix of tart and sweet apples are peeled, cored, thinly sliced, and added right to the baking dish before being topped with delicious spices like cinnamon, fresh ginger, and nutmeg. Total swoon.
To keep this dish naturally sweetened, I went with coconut sugar (you could also sub stevia or maple syrup)!
Coconut sugar provides a slightly caramelized flavor I adore. All that's left is lemon juice and sea salt to balance out the sweetness and a touch of cornstarch or arrowroot to ensure the sauce thickens up nicely. Forty-five minutes in the oven covered then another 10 uncovered and you're in cinnamon-apple paradise.
EASY CINNAMON BAKED APPLES
- 6-7 medium to large apples (~1100 g // 2 tart (like granny smith), 4 sweet (like honeycrisp) // organic when possible)
- 2 Tbsp (30 ml) lemon juice
- optional: 1 Tbsp (15 ml) coconut oil
- 2/3 cup (128 g) coconut sugar (or sub organic cane sugar // sub up to half with stevia to taste*)
- 1 1/2 tsp ground cinnamon
- 3/4 tsp fresh grated ginger or 1/2 tsp ground ginger
- Pinch nutmeg
- 3 Tbsp (21 g) cornstarch or arrowroot starch (for thickening the sauce)
- 3 Tbsp (45 ml) fresh apple juice or water
- Pinch sea salt
- Preheat oven to 350 degrees F (176 C) and set out a 9x13-inch (or similar size) baking dish.
- Peel and core apples, quarter, and use a paring knife to thinly slice lengthwise (see photo). The thinner the better! Just try to be consistent so they cook evenly.
- Add to baking dish and top with lemon juice, coconut oil (optional), coconut sugar, cinnamon, ginger, nutmeg, cornstarch (or arrowroot), apple juice (or water), and a healthy pinch of salt. Toss to combine. Then loosely cover with foil.
- Bake for 45 minutes (covered). Then carefully remove foil and bake for an additional 10-15 minutes or until the apples are very fork tender (especially in the center of the dish) and slightly caramelized (see photo).
- Enjoy as is or with Coconut Whipped Cream or Vanilla Bean Coconut Ice Cream! Best when fresh, though leftovers keep covered in the refrigerator up to 3-4 days or in the freezer up to 1 month. Reheat in the microwave or in a 350-degree F (176 C) oven (covered) until warmed through. Add a bit of water if the "caramel" sauce is too quick.
*If subbing half the coconut sugar with stevia, the adjusted nutrition information would roughly be: Calories: 226 // Sugar: 45.3 g // Carbs: 58.6 g.
*Lazy folks (like me) can also opt for store-bought vegan ice cream (my favorite is So Delicious Vanilla Coconut Ice Cream).
*Nutrition information is a rough estimate for 1 of 6 servings without sides or toppings, calculated without the coconut oil and apple juice.