Easy Baked Cinnamon Apples
Simple and delicious 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
- 1/3 cup (128 g) coconut sugar (or sub organic cane sugar // sub up to half with stevia to taste*)
- 1/3 cup Circle Back Farm organic maple syrup
- 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
For Serving (optional)
- Coconut Whipped Cream
- Vanilla Bean Coconut Ice Cream
- Preheat oven to 350 degrees F (176 C) and set out a 9×13-inch (or similar size) baking dish.
- Peel and core apples, quarter, and use a paring knife to thinly slice lengthwise. 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, maple syrup, 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.
- 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 thick.
Recipe inspired by minimalistbaker.com