Ingredients
- 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; sub half with stevia if desired)
- 1½ tsp ground cinnamon
- 3/4 tsp freshly grated ginger
- 1 pinch nutmeg
- 3 tbsp cornstarch or arrowroot starch
- 3 tbsp fresh apple juice or water
- 1 pinch sea salt
- Optional for Serving: Coconut whipped cream or vanilla bean coconut ice cream
Instructions
- Preheat oven to 350°F (176°C) and prepare a 9×13-inch baking dish.
- Peel, core, and quarter the apples, then thinly slice them lengthwise. Try to keep slices consistent for even baking.
- Add sliced apples to the baking dish. Top with lemon juice, coconut oil (if using), coconut sugar, cinnamon, ginger, nutmeg, cornstarch, apple juice (or water), and sea salt.
- Toss everything together until the apples are evenly coated. Loosely cover the dish with foil.
- Bake covered for 45 minutes. Remove foil and bake for an additional 10–15 minutes, or until apples are fork-tender and lightly caramelized.
- Serve warm as is, or topped with coconut whipped cream or vanilla bean coconut ice cream.
- Store leftovers covered in the fridge for up to 3–4 days or freeze for up to 1 month. Reheat in the microwave or in a 350°F oven, adding a splash of water if needed to loosen the sauce.
Notes
- Use a mix of sweet and tart apples for best flavor balance.
- Stevia can be used to reduce sugar content—start with a small amount and adjust to taste.
- Arrowroot starch works as a great alternative to cornstarch for thickening the sauce.
- This dish is freezer-friendly—great for prepping ahead of time.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 298
- Sugar: 25g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 6g
- Protein: 1g
- Cholesterol: 0mg
