Quick Cinnamon Baked Apples
Warm, naturally sweetened baked apples with a hint of cinnamon and spice, perfect for a quick, plant-based dessert.
Equipment
- 1 9x13 inch baking dish
- 1 paring knife
- 1 Mixing bowl
- 1 Aluminum foil
- Measuring Spoons and Cups
Ingredients
Apples:
- 6 –7 medium apples mix of tart and sweet varieties, organic preferred
- 2 Tbsp lemon juice
- 1 Tbsp coconut oil optional
Spices & Sweeteners:
- ⅔ cup coconut sugar or organic cane sugar; optional half stevia
- 1 ½ tsp ground cinnamon
- ¾ tsp fresh grated ginger or 1/2 tsp ground ginger
- 1 pinch nutmeg
- 1 pinch sea salt
Sauce Thickener:
- 3 Tbsp cornstarch or arrowroot starch
- 3 Tbsp fresh apple juice or water
- Optional Toppings:
- Coconut whipped cream
- Vanilla bean coconut ice cream
Instructions
- Preheat Oven and Prepare Dish:Begin by preheating your oven to 350°F (176°C) to ensure even baking. Select a 9×13-inch baking dish or a similar-sized pan, lightly greasing it with a touch of coconut oil if desired. This step guarantees the apples won’t stick and allows the heat to distribute evenly throughout the dish.
- Peel, Core, and Slice Apples:Using a sharp paring knife, carefully peel each apple, remove the core, and slice them lengthwise into thin, consistent pieces. Aim for uniform thickness so the apples bake evenly, becoming tender without turning mushy. Place all the prepared slices directly into your baking dish in an even layer for consistent cooking.
- Combine Spices and Sweeteners:In the baking dish, sprinkle the apples with coconut sugar, ground cinnamon, fresh grated ginger, a pinch of nutmeg, and sea salt. Drizzle with lemon juice and optional coconut oil to enhance flavor and add healthy fats. Toss gently with a spoon or your hands until every apple slice is fully coated with the spiced mixture.
- Prepare Thickening Mixture:In a small bowl, mix the cornstarch or arrowroot with apple juice or water until smooth and lump-free. Pour this mixture over the spiced apples to help thicken the natural juices released during baking, creating a luscious, slightly caramelized sauce. Ensure the liquid is evenly distributed for uniform coating.
- Cover and Bake Initially:Loosely cover the baking dish with aluminum foil to trap moisture and prevent the apples from drying out. Bake in the preheated oven for 45 minutes, allowing the apples to soften and release their natural juices while the spices infuse flavor. This covered baking step ensures a tender, moist texture.
- Uncover and Caramelize:Carefully remove the foil and continue baking for an additional 10–15 minutes. This step encourages the apples to caramelize slightly on top while remaining tender in the center. Monitor closely near the end to achieve a golden, slightly crispy finish without burning.
- Serve and Garnish:Once baked, allow the apples to cool slightly before serving. Enjoy them warm on their own or top with coconut whipped cream or vanilla bean coconut ice cream for a decadent, plant-based dessert. Leftovers can be stored in the refrigerator for 3–4 days or frozen for up to one month, reheating gently before serving.
Notes
- For uniform cooking, slice apples evenly; thinner slices will caramelize faster.
- Mix tart and sweet apple varieties to balance natural acidity and sweetness.
- Coconut oil is optional but adds a subtle richness and silky texture.
- Cornstarch or arrowroot ensures the sauce thickens without adding extra sugar.
- Leftovers reheat beautifully in the oven or microwave; add a splash of apple juice if the sauce thickens too much.
- For a sugar-free version, replace coconut sugar with stevia or monk fruit sweetener to taste.
- Fresh grated ginger provides a vibrant kick; ground ginger can be substituted if needed.
