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–+ servings

Easy Cinnamon Baked Apples

Easy Cinnamon Baked Apples requiring simple ingredients and 1 bowl, plus naturally sweetened! The perfect grain- and gluten-free plant-based dessert for the holidays and beyond!
Author Minimalist Baker
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Spoons in a pan of Cinnamon Baked Apples topped with vegan ice cream
4.81 from 100 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 (baked apples)
Course Dessert
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

APPLES

  • 6-7 medium to large apples (2 tart like granny smith, 4 sweet like honeycrisp // amount as original recipe is written // organic when possible)
  • 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*
  • 1 pinch nutmeg
  • 3 Tbsp cornstarch or arrowroot starch (for thickening the sauce)
  • 3 Tbsp fresh apple juice or water
  • 1 pinch sea salt

FOR SERVING optional

US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F (176 C) and set out a 9x13-inch (or similar size) baking dish.
  • Peel and core apples, quarter, and use a paring knife to thinly slice lengthwise (see photo). 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, 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 (see photo).
  • 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.

Video

Notes

*You can sub 1/2 tsp ground ginger per 3/4 tsp fresh ginger.
*Lazy folks (like me) can also opt for store-bought vegan ice cream (my favorite is So Delicious Vanilla Coconut Ice Cream).
*Nutrition information is a rough estimate calculated with the lesser amount of apples, without sides or toppings, and without the coconut oil or apple juice.

Nutrition (1 of 6 servings)

Serving: 1 servings Calories: 195 Carbohydrates: 50.6 g Protein: 0.3 g Fat: 0.2 g Saturated Fat: 0 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 15 mg Potassium: 82 mg Fiber: 3 g Sugar: 39.7 g Vitamin A: 100 IU Vitamin C: 12.4 mg Calcium: 20 mg Iron: 0.4 mg