Description
Easy Cinnamon Baked Apples is a comforting and healthy dessert featuring tender, cinnamon-spiced apples baked to perfection. This recipe offers a naturally sweetened treat with warming spices and optional vegan toppings like coconut whipped cream or vanilla bean coconut ice cream, ideal for any season.
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 sub organic cane sugar; sub up to half with stevia to taste)
- 1 ½ tsp ground cinnamon
- 3/4 tsp fresh grated ginger (or 1/2 tsp ground ginger as substitute)
- 1 pinch nutmeg
- 3 Tbsp cornstarch or arrowroot starch (for thickening)
- 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 9x13-inch or similar size baking dish.
- Prepare Apples: Peel and core the apples, then quarter them. Use a paring knife to thinly slice the apples lengthwise, aiming for consistency in slice thickness for even cooking.
- Mix Ingredients: Place the sliced apples in the baking dish. Add lemon juice, optional coconut oil, coconut sugar, cinnamon, fresh grated ginger, nutmeg, cornstarch or arrowroot starch, apple juice or water, and a pinch of sea salt. Toss everything together to coat the apple slices evenly.
- Bake Covered: Loosely cover the baking dish with foil and bake the apples for 45 minutes to allow them to soften and release juices.
- Bake Uncovered: Remove the foil carefully and bake for an additional 15 minutes or until the apples are fork tender in the center and slightly caramelized on top.
- Serve: Enjoy the baked apples warm on their own or serve with coconut whipped cream or vanilla bean coconut ice cream for a delicious vegan dessert.
- Storage: Store leftovers covered in the refrigerator for up to 3-4 days or freeze for up to 1 month. Reheat covered in the oven at 350 degrees F (176 C) or microwave, adding a splash of water if the sauce is too thick.
Notes
- You can substitute 1/2 tsp ground ginger for the fresh grated ginger if needed.
- Store-bought vegan vanilla coconut ice cream is a perfect shortcut for topping.
- Nutrition information excludes coconut oil, apple juice, and optional toppings, and is estimated based on 6 apples.
- Use organic apples and ingredients when possible for best flavor and quality.
- If the sauce thickens too much during reheating, add a little water 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: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 1 g
- Cholesterol: 0 mg
