Description
Easy Cinnamon Baked Apples are a warm, comforting dessert featuring tender apples tossed in a blend of cinnamon, ginger, nutmeg, and coconut sugar, baked to perfection. This naturally sweet and fragrant dish is perfect served on its own or paired with coconut whipped cream or vanilla bean coconut ice cream for an indulgent treat.
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 organic cane sugar; can substitute 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
- 3 Tbsp fresh apple juice or water
- 1 pinch sea salt
For Serving (Optional)
- Coconut whipped cream
- Vanilla bean coconut ice cream
Instructions
- Preheat the oven. Set your oven to 350 degrees F (176 C) and prepare a 9×13-inch or similar size baking dish.
- Prepare the apples. Peel, core, and quarter the apples. Thinly slice the apple quarters lengthwise using a paring knife, aiming for thin and consistent slices to ensure even cooking.
- Combine ingredients. Place the sliced apples in the baking dish. Add lemon juice, coconut oil (if using), coconut sugar, cinnamon, fresh ginger, nutmeg, cornstarch, apple juice or water, and a pinch of sea salt. Toss gently to coat all apple slices evenly.
- Cover and bake. Loosely cover the baking dish with foil. Bake the apples in the preheated oven for 45 minutes while covered.
- Finish baking uncovered. Carefully remove the foil and continue baking the apples for an additional 15 minutes or until they are very fork tender in the center and slightly caramelized on top.
- Serve. Enjoy the baked apples warm as they are, or serve with optional coconut whipped cream or vanilla bean coconut ice cream for a creamy complement.
- 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 covered in a 350-degree F oven, adding a splash of water if the sauce becomes too thick.
Notes
- You can substitute 1/2 tsp ground ginger for 3/4 tsp fresh grated ginger if fresh is unavailable.
- Store-bought vegan vanilla coconut ice cream is a convenient and delicious topping option.
- Nutrition information does not account for optional coconut oil, apple juice, or toppings.
- Use organic apples when possible for a fresher, cleaner flavor.
- Thin, consistent slicing ensures even cooking and tender texture.
