Easy Cinnamon Baked Apples

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Ceramic baking dish filled with AMAZING Cinnamon Baked Apples and topped with vegan ice cream

Apple season is officially here (!!) and I’ve been dreaming about this baked apple recipe for a while now. Dreams came true in my kitchen when I opened up the oven to see these tender, cinnamon-coated, perfectly caramelized apples! Let me show you how.

Wood cutting board with sweet and tart apples

This recipe is simple, requiring 9 (basic) ingredients and 1 bowl.

A mix of tart and sweet apples are peeled, cored, thinly sliced, and added right to the baking dish before being topped with delicious spices like cinnamon, fresh ginger, and nutmeg. Total swoon.

Ceramic baking dish with freshly sliced apples and spices for making our Cinnamon Baked Apples recipe

To keep this dish naturally sweetened, I went with coconut sugar (you could also sub stevia or maple syrup)!

Coconut sugar provides a slightly caramelized flavor I adore. All that’s left is lemon juice and sea salt to balance out the sweetness and a touch of cornstarch or arrowroot to ensure the sauce thickens up nicely. Forty-five minutes in the oven covered then another 10 uncovered and you’re in cinnamon-apple paradise.

Freshly stirred sliced apples with spices for making naturally-sweetened Cinnamon Baked Apples
Two serving bowls with Cinnamon Baked Apples and vegan ice cream

I hope you all LOVE these baked apples! They’re:

Naturally sweetened
Super satisfying
& Delicious!

What to Serve with Baked Apples

These apples are perfect on their own, but they are extra dreamy with a scoop of Vanilla Bean Coconut Ice Cream or Coconut Whipped Cream.

More Apple Recipes

For more apple recipes, be sure to check out our 1-Bowl Carrot Apple Snack Cake, Caramel Apple Cheesecake Tart, Pumpkin-Spice Apple Pie, Apple Pie Crumble Bars, Apple Pecan Arugula Salad, The Best Vegan Apple Crisp, Vegan Pumpkin Apple Muffins, Apple Gingerbread Cake, Apple Pie Date Bars, and Vegan Apple Cinnamon Waffles!

If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

Close up shot of a bowl of our Cinnamon Baked Apples recipe topped with vegan ice cream

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
Spoons in a pan of Cinnamon Baked Apples topped with vegan ice cream
4.81 from 86 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



  • 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


  • Preheat oven to 350 degrees F (176 C) and set out a 9×13-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.



*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

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My Rating:

  1. Melissa says

    This is one of my favorite comfort recipes. So simple and so warm and comforting for a healthy dessert option. I’ve made this for multiple meal trains to gift to families going through a tough time. So good with a little DF vanilla ice cream on top!

  2. Ana says

    Here we go… 1,5 hours later and my apples yet still not soft. Still crispy. I should’ve precooked or sautéed this apples. Not fan of a recipe tips.

  3. Sophia says

    I make this on Sundays and have it with my oats or chia seeds for breakfast or with whipped cream as a dessert. Very warm and delicious for winter season.

  4. Suzanne says

    Great recipe. I made a small version of this recipe. I am planning on making it again and adding some cranberries or blueberries. I am also thinking of adding chia seeds or flax seed for a breakfast version.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it! Your modifications sound lovely too! Thank you for sharing, Suzanne! xo

  5. Patricia says

    I tried it and I loved it. I did make a few modifications, mostly in the process. 6 medium to large apples filled my 9×13 up. I used raw sugar instead of coconut sugar, mostly because I had it and didn’t want to buy something new. I mixed all the dry ingredients together (except apples) and then combined them in a very large bowl to stir them together. I then took the water (no apple juice), 5 apple slices and the lemon juice and put them in a blender to make the liquid part. Then pour it over the apples. The only change I would make in the future is to cut down the sugar, maybe to ½ cup. I loved this but it was on the sweet side for me.

  6. Tanja Bolenz says

    Made the dish for breakfast this Sunday morning and had it with your delicious Rawnola. Very yummy! Thank you.

  7. Ann says

    Made this last weekend. It is SO good. Used cane sugar, did not use coconut oil. Sprinkled the top with some rolled oats for texture. Will definitely make it again.

  8. CoCo D says

    The flavor was good, but the baking time was way too long for thinly sliced apples. They were very soggy. Might try again with thicker sliced apples, and a smaller pan.

    • Support @ Minimalist Baker says

      Sorry to hear the texture wasn’t what you were hoping for! Is it possible you were using apples with a high moisture content? Slicing thicker will help them be more firm if that’s what you’d prefer!

    • Anon says

      I read on an apple pie recipe that cubing the apple into triangles makes them less soggy than slices but I haven’t compared side by side to see if it’s true

  9. Jacqueline Cahill says

    This is my go to recipe when I have an abundance of apples in the fall. There are an abundance of apple trees where I live, and I can’t resist picking them :) Or, when there is a great deal on apples in the supermarket, I don’t hesitate to purchase them because it gives a good reason to make these Easy Baked Apples.
    I had rave reviews from very picky eaters.
    The coconut sugar adds a depth and earthiness to the apples and it seems to bring out the natural sweetness better than cane sugar.
    I cut the sugar to 1/2 cup coconut sugar in the batch today and it is a bit too sweet. I prefer 1/3 cup coconut sugar and find this gives a good balance of sweet and tart for an adult palate.

  10. Kelly Byrd says

    Delicious! Perfect side dish. I served this with slow cooker pork butt, kale, cole slaw, and corn bread. My husband loved it! I substituted butter for the coconut oil; gave it a rich, yummy taste.

  11. Amy C says

    I made this for our Easter dinner dessert, and it was amazing! I reduced the coconut sugar to about 1/2 cup and it was plenty sweet. I might try 1/3 cup next time as I’m always trying to reduce the amount of sugar I feed my family. I served it with a scoop of frozen coconut whipped topping on everyone’s bowls, and it was delicious!

  12. Sherry Newman says

    Hi! This was great! Easy to make. Cutting the apples took the longest. 😂. I doubled the batch . Had a crazy amount of apples to use up! Family and kids LOVED IT. I loved the sugar options and option to use Diabetic friendly sweetener. Thanks!

  13. Sheryl says

    I had Red Delicious apples so I made it with those. I used 8 apples, and only 1/2 cup organic sugar and 2 T. corn starch. No lemon juice on hand so used Nellie and Joe’s key lime juice. Was fine just with water instead of apple juice, and ground ginger.
    Super Yummy! Made three servings on its own.

  14. BDionne says

    I added a thin layer of honey/almond granola to the botton of the dish, and them sprinkled the top with chopped walnuts and the remaining granola. Also added 2-3 tbs water to compensate for granola. So good!!😋

    • Mel says

      So good! I used this idea, only I put all the granola on top. It added a delicious chewy sweet layer. Yum! I used brown sugar and halved the amount, apple cider instead of juice, omitted the coconut oil, and didn’t peel the apples. I served it with a scoop of vanilla coconut-milk ice-cream. Warm and gooey sweet, perfect for using up all the local apples I’ve been buying. It made an incredible breakfast the next morning, warmed up in a sauce pan with a little apple cider and paired with a hot cup of coffee.

      I will definitely be making this again!

      • Support @ Minimalist Baker says

        Woohoo! Thanks so much for the lovely review and for sharing your modifications, Mel! So glad you enjoyed!

  15. Sharan says

    Hello, I want to make these but I am not sure if I can use all sweet apples, as I have no tart ones at the moment. Please advise me, thank you very much!

  16. Heidi Wyman says

    This was so delicious and the smell was heavenly! It was a perfect way to use up the assortment of apples I had sitting around a couple weeks ago.

    Now I’ve got apples to use up again and was thinking of this recipe but also want something that the kids can have for breakfast through the week (like a fritter or hand pie.) I thought I might make a double batch, for dessert and use the leftover as an ingredient for a baked fritter. Have you used this recipe for anything like that? I’m a good cook but not a great baker so I’d LOVE your insight on this idea.

  17. jenna graham says

    Oh my god! I just finished devouring this (not even 45 seconds after pulling it from the oven! It is so much tastier than I thought ( thinking I was being ‘good’ without a crust or crumb topping) I topped it with some so delicious coconut whip topping and I’m in heaven. Thank you for great recipes!

  18. Mary says

    Love the recipe until i saw 39 grams sugar. My problem sugar and flour, also grands who have allergies. Trying to manage baked goods to take gifts for kids.

  19. Marin says

    Wow what a perfect recipe! I made no substitutions & followed the recipe exactly. It’s just delicious in every way & so easy to make. It’s important to use the correct apples that hold its shape & not the ones that go mushy when cooked. Also if you have a fan forced oven, reduce the temp by 20 degrees. Follow the recipe & it will turn out! I ate it with coconut ice cream & sprinkled it with roasted almonds. Thanks for a wonderful recipe!

    • Support @ Minimalist Baker says

      Yay! We’re so glad you enjoyed it, Marin. Thanks so much for the lovely review and for sharing your tips! xo

  20. Foodlab15 says

    This was so simple and delicious! Perfect with almond milk whip cream or cashew creme fraiche -I added the juice of half an orange and grated a little of the rind for extra flavor- topped with shelled pistachios it was Devine.

  21. Jessica Cummings says

    Very easy to make! Decided last minute that I had wayyyy too many apples in my house that needed to be consumed within the next few days and happened upon this recipe. I was only missing one ingredient (apple juice) but could find the rest or their close substitutes already in my pantries. Overall, wonderful and helped out me in the holiday cooking spirit :)

  22. Bonita says

    So easy, quick and simple prep. DELICIOUS!

    I made four changes. I doubled the cinnamon, used soy-free margarine as the oil, sprinkled on dried lemon peel instead of lemon juice and used maple syrup as the sweetner. I didn’t measure the maple syrup, just drizzled it on the top. I didn’t measure the lemon peel either.

    It’s addicting! So good! Amazing!

  23. Kristianna Schaefering says

    Tried it, I used everything (coconut oil too) only thing different is I used cane sugar not coconut sugar, and I loved it!! DELICIOUS!!

    • Mayen says

      Hi Dana! I have some substitution questions: can I omit the lemon juice (I’m allergic?) instead of coconut oil, can I add canola? Can I use tapioca starch in place of the ones you mentioned (as I’m also allergic to those)? I have tons of allergies and I’m excited to make this for my thanksgiving dessert!

      • Support @ Minimalist Baker says

        Hi Mayen, we’d suggest omitting the oil as canola could add an unpleasant taste. The lemon balances the sweetness, but you can substitute it with an equal amount of lime or orange juice! We haven’t tried tapioca starch in this one, but fear it might get a little gummy. Let us know how it goes!

  24. Missi Weinhart says

    I am in love with this recipe and have made it about 4 times in the last month. I realized recently that I wrote out the recipe incorrectly and have been adding 2 extra Honeycrisp apples…. I will continue to make it this way since it tastes amazing! I serve it hot with vanilla Oatly ice cream and it is delicious!

  25. Victoria says

    What an easy and so incredibly delicious recipe! I didn’t add any sugar and it served it with an Oatly vanilla ice cream.

  26. Kristen says

    Made the recipe as written and enjoyed with oat milk vanilla ice cream. Was so good! A great way to use freshly-picked apples. This dish really let the flavors of the apples shine and the “caramel” was just perfect, especially when it solidified a bit after adding the cold ice cream.

  27. Nicole Toscano says

    I want to try this but I do not have coconut sugar so how much should I put of maple syrup in substitute for the coconut sugar?

    • Support @ Minimalist Baker says

      Hi Ash, did you slice them a similar size to the photo? If so, it could also be the type of apple. You could use a more firm apple or reduce the baking time. Hope that helps!

  28. Lorna says

    Amazingly delicious! Used orange juice instead of apple juice and was yummy, especially served with banana ‘nice’ cream! Or ice cream of course!!

    • Adriana Magazzeni says

      Hi! Is it a big deal if I don’t have any corn starch or other starch? What can I do to thicken the sauce?

      • Support @ Minimalist Baker says

        Hi Adriana, you could try all purpose flour? We aren’t sure it will thicken quite as well though. Maybe also reduce the water slightly. Let us know if you try it!

  29. Mandi P says

    Hi! I have made this recipe and got RAVE reviews from my family. I wanted to turn this into a pie this time. What should I do differently to put this in a pie? Thanks so much!!

  30. Sandra says

    I made these baked apples tonight and they are so good. I had most all
    of the ingredients except nutmeg already and it came out so delicious. I thought it might be too sweet and scaled back on the sugar only by about 1 1/2 tablespoons. Delicious!

  31. Cassandra Myer says

    This was very easy and very tasty. I really just used the concept: so medium thin apples slices, juice of one whole lemon, the cornstarch, the water and then used Splenda instead and lots of spices. Baked up great, was sweet and juice was nice and thick. I put them on splenda sweetened plain Greek yogurt. Delish and VERY healthy.

  32. Don Robbins says

    I just went through the antibiotic heavy (3 off them) and strong stomach acid inhibitor cure for Helicobacter pylori (H. pylori) stomach ulcers. It really wiped out my normal gut flora (healthy bacteria and molds that help us digest food and keep our immune systems in top shape. One of the recommended fixes was lots of probiotics, the other was lots of prebiotics. One potent prebiotic is pectin, which apples are chock full of. So I have been making this dish every 5 days for weeks. It disappears fast around here as we love cinnamon. My heath is backs to normal but this dish has become a part of our regular dsiet. It is so yummy. I substitute maple syrup as a sweetener. We are not big fans of sweet here so 2 1/2 tablespoons is plenty. But as we use the sweet and crunchy Pink Lady apples they make up for some of the lost sweetener.
    Thanks so much for what you do, my vegetarian daughter Kierstyn and I love your recipes.

    • Support @ Minimalist Baker says

      Hi Don, we’re so glad you and your daughter love our recipes! Thanks so much for your kind words and lovely review!

      • Hannah says

        This recipe is wonderful! I have found that traditional baked apple recipes are far too sweet and they take away from the flavor of the fruit. This recipe gave me a sweet treat that isn’t too sweet. I love that I could taste the apples. I paired it with homemade ice cream and it was great!

  33. Marcia says

    Very easy and delicious!!!
    I used a variety of apples that I had in my house. I didn’t have ginger or nutmeg or coconut sugar either. These still turned out delicious. I added a little extra cinnamon because I love cinnamon, used unfiltered apple juice, I added a little extra water, and used 2 tablespoons of maple syrup as substitute for sugar.

    The thick syrup that it makes reminded me of apple crisp and made me wish I had the crisp part and some ice cream too.

    My boys really loved it too. Definitely will make again.

  34. Barbara says

    After procrastinating, because I ‘m not a good cook..I decided to try this. It was VERY EASY and DELICIOUS ! I will make this again !

    • Support @ Minimalist Baker says

      Hi Julia, We aren’t sure that will thicken quite as well, but it might be okay. Let us know if you try it!

  35. Boomer says

    This was a quick good baked apple recipe! It comes together really quickly if you don’t peel the apples, and use a mandolin. I made it with only pink ladies, 1/4cup maple syrup and subbed out 1 TBS water for an extra TBS lemon, and found that it certainly wasn’t too sweet.

  36. Nancy Boyarsky says

    Want a written recipe, not a video. Can I find one on your site for easy baked cinnamon apples?

    • Support @ Minimalist Baker says

      Hi Nancy, the written recipe is there. Scroll down and you should see it. Let us know if you have trouble finding it!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Ruth. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Support @ Minimalist Baker says

      Hi Dorea, we think they would brown, but it might still be okay! Let us know if you try it!

  37. Anita Sabados says

    Delicious. I have never taken the time to slice my apples very thin, but what a difference it makes. I used only 1/3c of sugar and it was definately sweet enough. This will be going ontop of my oatmealball week.

  38. Maggi says

    This is so delicious and easy to make. Always a hit with kids and adults. I love it with coconut whipped cream or vegan vanilla ice cream, but it’s great all on its own, too!

  39. Mary Roth says

    3 Tablespoons of cornstarch sounds like too much. I’m afair to try it…I’d probably try 1 Tablespoon. Anyone really use 3T?

  40. Michelle says

    Delicious! So happy to get the flavors of apple crisp, without the crisp – since I’m very strict GF. I’ll be making this again! Thank you! :)

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Michelle. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  41. Leah says

    easy and delicious! I didn’t have coconut sugar so I used just over 1/3 c of brown sugar and found it sweet enough. Will make again for sure.

  42. Jill says

    This is wonderful. I’m on an elimination diet and skipped the nutmeg. Thanks for adding the cornstarch substitute since I can’t have that either.

    I will make this again and again!

  43. Susanne Houff says

    This sounds great and I want to make it, but I have a question first. I just ate a delicious warm dessert of baked apple slices with cranberries. I loved the tartness the cranberries added to the sweet dessert. They were soft like the apple slices. I’d like to incorporate cranberries into your recipe, but I don’t know if I can just sprinkle them over the apple slices and bake them together to get the soft texture, or if I need to cook them a little before baking with the apples. Please advise. Thank you!

  44. Mel says

    I loved the idea of this recipe. I used brown sugar instead of coconut as I didn’t have any. Mixed a bunch of apples and used allspice instead of nutmeg. They came out delicious! I then got curious and took the rest I didn’t taste test (lol) and blended them. Made a very tasty applesauce that I served as a warm topping on cheesecake. BRILLIANT! Thank you so much for sharing the recipe!

  45. Hailey Shimidzu says

    I have cooking apple trees, I was looking to use up the apples and ingredients that I have and this was perfect. It hit that sweet spot, comfort and warm. I put bought vegan vanilla ice-cream which was such a good combination. The kids loved the sauce and ice-cream but not the texture of the cooked apples. ? thank you for the inspiration and keeping it simple.

      • Michael says

        This was a great and fast easy recipe. After getting back to base after sometimes crazy missions, I make this for our team (SEAL) it brings a taste of home back to us. Thanks

  46. Vanessa says

    Can I make this with the “crisp” from your Healthified apple crisp recipe? Can I just add that crisp on top and bake?

  47. Maggie says

    I love this recipe! The nutmeg adds a wonderful, quintessentially autumn flavour and the lemon balances the sweetness of the sugar (I used brown sugar). The glaze was perfect, the ratios marvelously portioned, and I really appreciated the fact that I could select a serving size right here on the blog.

    I’m taking the leftovers to a friend’s house tomorrow and I have no doubt that she’ll enjoy this taste of home.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Maggie. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  48. Mia says

    This was delicious !! I forgot the apple juice while I was at the store and thankfully I did because it was plenty sweet with all the other ingredients ! Everyone loved the dish, I served it as a sweet side with pork ribs. I let it cook 45 minutes, stirring every 10 to make sure the spices were turning into sauce and coated the apples evenly. Will definitely be doing these again! So much better than canned !

  49. Mrs Webster says

    I had a few apples hanging around in the fridge.
    Made this as per instructed replacing water/apple juice with Crown Royal apple whiskey.
    It was fantastic!

  50. Whitney says

    This was sooo good. I added everything in the recipe besides the cinnamon, and I had no foil and I made them with red Delicious apples because that is all I had on hand. My kids loved them on homemade rice waffles. Thank you for this lovely recipe.

  51. Chelsea Frick says

    Making these this morning to put on pancakes. I had two apples I did not know what to do with. Not fresh enough to eat. Thanks for the recipe.

  52. Katla says

    These baked apple turned out to be a staple on our fridge this week. I’ve made this recipe 3 times in the last 10 days.
    It is easy and quick to make it.
    Kids love to topped their overnight cauliflower oats and oatmeal with these apples.
    I just love eating them anyway.

  53. Katla says

    Wow thank u for this recipe. Absolutely delicious. I topped my kid’s cauliflower oatmeal with your apples and she looove everything.
    I put protein on my cauliflower oatmeal, your apples, and almond butter. So good.
    Thank u!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Katla. We are so glad your daughter enjoyed the baked apples! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  54. Bryan says

    I made this recipe earlier this week for a Christmas morning brunch. I ended up following the recipe primarily to a T, but I swapped the sugar for monk fruit & it came out amazing. And helped keep with the glycemic factor or it too.

  55. Natalie says

    I had a bunch of apples that I wanted to use up and didn’t want to work too hard for a dessert—this recipe hit all the notes! It was super easy to make and tasted heavenly. It was just the right amount of sweetness and the apples caramelized beautifully. We ate it up with some vegan ice cream and I’m thinking of putting the leftovers on pancakes tomorrow. Great, easy, and delicious dessert!

  56. Gira says

    This recipe was great, but it was a bit too sweet for my tastes. Next time I will try it with half the amount of coconut sugar.

  57. Charles says

    Dana, I saw some ice cream on the bowl. Do you know if there is any ice cream that is AIP complaint? How can I know that? Do you make it yourself? Thanks

  58. carol says

    Hi, I have been making many of your recipe’s, thank you! (5 ingredient cookies, no-bakes, curry soups) I’m just curious though, on your preference of coconut sugar to raw honey, is it a baking consistency liking or just a personal flavor preference? I can get raw honey a bit cheaper, so I tend to use it more.

    • Support @ Minimalist Baker says

      Hi Carol, feel free to use what is available to you! Coconut sugar is more inclusive to those in our audience who are vegan and we also enjoy the taste.

  59. Monica says

    I’m so excited I found you and your apple recipe. Like others, I was looking for new ideas to make baked apples.
    I have it now in the oven. I’ll post comments and changes I made as soon as possible.
    I am delighted waiting for it with the most wonderful smell all around our home.

    Thank you so much for your recipe. I’ll keep on looking now though your other ones as well. Most times the best food we can make is the easiest with the least amount of ingredients. I will be around. For sure!

    • Support @ Minimalist Baker says

      We hope you love this recipe, Monica! We’d love to see what you cook up and if you post to Instagram, be sure to use the hashtag #MinimalistBaker so we can find it!

  60. Liddy says

    My Granny Smiths completely exploded and turned to mush! The honeycrisp held up well though. What do I do wrong??

    • Support @ Minimalist Baker says

      Hi Liddy! Granny Smith apples often will collapse and do turn to mush when fully cooked. (They are great for applesauce for that reason.) Many other apples will become soft but hold their apple shape – not Granny Smith. If you want them to hold their shape next time, I’d recommend slightly undercooking them; they will be a little “al dente”, but will still be delicious!

  61. Stephanie says

    Do you think this would still taste good without the cinnamon? I was planning on making the Caramel Apple Cheesecake with this topping for a Thanksgiving (Canadian) dinner this weekend but someone is allergic to cinnamon.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, it won’t be “as” good, but yes it will still work. Compensate with more ginger and some nutmeg and/or cardamom.

    • Support @ Minimalist Baker says

      Hi Paul! If you want to use another sugar in place of coconut sugar, I’d recommend brown sugar over white sugar. White sugar is not a good replacement for coconut sugar if you want a golden-brown color or caramel and butterscotch notes to go along with the sweetness. Hope this helps!

  62. Spela says

    Heya! :)
    I moved to another country recently and I live alone and have a big tray as you haha, but will not be able to eat all of these apples by myself in one day…
    Now I could make less of them, or I could save them and put them in the fridge. Do you think that’s a good idea? Or should I just make less?

    All the best!

    • Support @ Minimalist Baker says

      Hi Spela! You could freeze your leftovers if that is an option? Our baked apples keep covered in the refrigerator up to 3-4 days or in the freezer up to 1 month.

  63. Jah Navi says

    My first time making baked apples and this recipe was perfect. I used honey crisp and granny smith apples – had no idea honey crisp were sooooo delicious! The coconut palm sugar was perfect – used 3 tbsp apple juice and a little butter since I was out of coconut oil. I topped it with walnuts – perfect dessert. Thx so much for sharing

  64. Coco in the Kitchen says

    What a gorgeous GF dessert. I’m going to make this for my nephew who can’t have flour and for me, because I struggle to bake without flour!

  65. Dalia says

    This recipe loos so good! Cant wait to try it. I have a question first, can I use honey instead of sugar? If not, can i completely remove sugar without adding anything else? I am making them for someone who cannot eat sugar or artificial sweetners

  66. Shelley says

    45 min was WAY too long and then 10+ after that? I did 40 min covered and 7 uncovered at 350 and it was so over cooked it was basically applesauce. If cooked 30 min and then 5 more it would be really good.

    • Kat says

      It also depends on the apples you use, the altitude, humidity and your oven. No oven bakes exactly the same. This is why you check what is baking every so often. 45 minutes is not way too long for the author, obviously.

  67. Gale says

    I followed the recipe as written when I made these for a spring brunch today. They were delicious! So glad I tried them.

  68. Berhane says

    I just made it this morning and halved everything. Including the cooking time. It is PERFECT! I used Morena cane sugar as well. Thanks so much Dana, this will be an often breakfast recipe from now on.

  69. D.P says

    Delicious with no sugar at all for those like me cutting out out all added sugar. I did use all red apples but will try again adding some green. All other measurements stayed the same..I did use the optional melted coconut oil and chose apple juice over water because I happened to have some juice on hand but water would have been fine, I’m sure. Great with plain yogurt and my husband had over homemade waffles. Exactly (yes modified) what I’ve been looking for to help fill the cravings for something sweet yet no sugar.

  70. Jess says

    Do you know if I can add sweet potatoes into this recipe? I tried a variation of this once before but I overcooked the apples and undercooked the sweet poratoes. Any advice for avoiding this?

    • Support @ Minimalist Baker says

      We haven’t tried that, Jess! Perhaps you could add the sweet potatoes sooner and then add apples part way through the cooking process?

  71. Poonum says

    Dana, this was my first time baking and using your recipe. Cooking, baking, and following recipes was not my favorite; partly because I wasn’t good at it. After having a successful with this recipe for Thanksgiving (literally both houses finished all of it!), I’m back on your page for more fun. Your easy, unique, and healthy recipes (having all three in one place is unseen) have changed my perspective on cooking/baking! Keep sharing and spreading your love and passion. It is highly appreciated! If you have any other advice for a newbie feel free to share :) !!!!!

  72. Erin says

    Thx for this recipe! I wanted a lighter dessert for friends coming over one evening and made this deliciousness … I was such a hit in my house that I’ve been making it weekly ever since! I refrigerate leftovers and have the baked apples cold with yogurt for breakfast or a snack. I also warmed leftovers up alongside pancakes one morning for breakfast and it was glorious. I haven’t made it with the cheesecake you posted but I plan to. Thanks again! Yum!

  73. Aleksandra Žarak says

    Fabulous recipe! I made it last night and used some for layering chia parfait and also served it with coconut yogurt and your delish coconut-almond granola. Funny thing, I completely forgot about the sugar-did not have much anyway so I added all that I had at home, probably 3TBS in the last 15 mins and it turned out sooooo good my man wants me to make it again like ASAP. Thanks for another keeper Dana, I will now send it to my friends too.

  74. Paige says

    I only cut up a total of 5 apples due to time and my baby needing me. I used all the recommended ingredients for this recipe, even got all fancy and used fresh pressed apple juice. Turned out p-e-r-f-e-c-t! Not too sweet either. Tomorrow I’ll be making the vegan cheesecake tart to go along with this. ?

  75. Meagan says

    This was really good, tastes just like apple pie filling. I halved the sugar (1/3)and it was still very sweet, can’t imagine if I had put the whole 2/3 cup of sugar in. Next time I might use a little less. So far I have had it in yogurt and on top of pancakes this morning. Yum

  76. Elle says

    Well, I halved the sugar and it was still way too sweet for us. I wouldn’t use any next time. Those honey crisp apples are pure sweet! Otherwise, it was delish. I took half, rinsed them off, added a bit of lemon juice and more spices then remixed. Better ;)

    LOVE every recipe here!

    • Support @ Minimalist Baker says

      Very creative, Elle! Glad you were able to remedy it! You can also modify the ratio of tart to sweet apples next time for a less sweet dish.

  77. Deb says

    This is very good! I made it as written for the first time, and served it to guests! I eat paleo and don’t normally eat much sugar; next time I’ll cut the sugar in half. I was a bit concerned that the arrowroot flour would give it a glue-like texture, but it didn’t at all. I will make this again soon!

  78. chels says

    I made this and it was wonderful! I didn’t have corn starch so I substituted it with whole wheat flour. I also didn’t have the lemon juice so I used a lime and added a little vanilla extract!

  79. Karen says

    This was sooooo good. I used 2/3 c coconut sugar but will use half of that next time as I think it will be just as good (typically I don’t eat sugar). I also used 2 T unsweetened crsmanberry juice instead of water/apple juice. One problem: it only made three servings. ;) ;) ;) (ok, so perhaps I overdid it). This recipe is a keeper.

  80. Jan Wasco says

    Question. Would it be possible to leave the skins on apples in this recipe? I’m all for using every bit of the apple, if possible. I would love to try it! Jan

  81. Lalla says

    I left out the sugar entirely and added raisins and vanilla essence. Stirred through some maple syrup in the last 5 mins and added some toasted oats and soya hazelnut yogurt to serve. Easy and endless variations.

  82. Sachi Prins says

    I made this last night, and used 6 apples and only half the sugar, also I used apple juice not water, and after mixing let it sit for half an hour. OMG, it was unbelievably delicious. My hubby loved it, and I will definitely make it again. It was an apple pie filling without the crust….Thanks, Sachi

  83. Lori Hoch Stiefel says

    Made this with water, and cut down the sugar to 1/2 cup but way too sweet, even my kids thought so. I think I might try it with 2 tbsp of sugar and see how it goes instead. Otherwise a super yummy treat, especially topped with a bit of nada moo vanilla ice cream.

  84. Lara Ovidio says

    The best!!!! It is so so good and I have shared it with so many friends! Thank you guys so much for your recipes!

  85. Susan Pantle says

    I made this last night & took it to a potluck for dessert with ice cream. It was a huge success!! Delicious just as the recipes says!

  86. Sarah says

    I made this over the weekend for my husband and some friends and it was a hit! I used pink lady and Granny Smith apples. Also used regular sugar since that’s what we had on hand and Breyers vanilla ice cream. Will definitely make again!

  87. Annaliese says

    Do you think leaving out the coconut sugar entirely would be too drastic of a change? I’m wondering if the recipe would still be yummy/work well since apples are fairly sweet on their own! Thanks!

  88. Julie Whitmore says

    This is a great recipe. Simple. My can-eat-anything-and-does husband, liked it! I used about 1/2 c raw brown sugar, and it made a nice, thick syrup. Might try even less sugar next time. Thanks!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Julie. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  89. Maclean Nash says

    I made this last night and me and my dinner guests all agreed it was incredible!
    I am not a big fan of pies (I know, I know) because of the crust. So this was PERFECT for me as it was like a delicious pie filling without the crust!
    I will make this again and again.
    Thank you!

  90. Juliana says

    I’m making these this morning and halved the recipe. Do you think that the cooking time will be less?
    Also, tiny thing – on the last line of your directions it says “Add a bit of water if the “caramel” sauce is too quick.” I think you meant to say “thick” instead of “quick”. Thanks for the recipe! Can’t wait to try it.

    • Support @ Minimalist Baker says

      Hi Juliana! Thank you for letting us know we will fix it! It will be slightly less cooking time, I would keep an eye on it!

  91. Sara says

    I literally came to your website specifically looking for a baked apple recipe! I made this and it was soo yummy. I only had 1/3 cup of coconut sugar so I used 1/3 cup maple syrup also.

  92. Lucy says

    Brilliant! It’s not fall in Australia (our autumn) but this was fantastic for midweek family dessert with natural yoghurt to serve. Thanks!

  93. sharon says

    It would be absolutely wonderful if all the recipes would also be shown without sugar. The sugar fix is obviously the big part of the market but it is not a healthy option and the recipes without sugar are infinitely more flavorful.
    Love your recipes, mthx, Sharon

    • Anne says

      Or you could just leave out the sugar all on your own (What an idea!), instead of telling others how to run their site and making blanket declarations about what tastes good, which is subjective.

  94. Cassie Autumn Tran says

    What a delicious-looking recipe! I love apples that have been baked with cinnamon–even alone! Would you reckon that a mix of apples, pears, and even peaches would work? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I do! Peaches will take less time to bake though, so check the baking time halfway through. peaches also won’t likely need to covered as they’re already quite soft.

  95. m kearley says

    Just a thank you from a new vegan. Everything I have tried has been good, as well as easy. So thank you.

  96. Tali says

    We are hosting a fall bridal shower at work and this looks perfect! Can I make this in a crockpot? I don’t have access to an oven at work. If I can use the crockpot- what is your cooking recommendation in terms of heat/time and recipe adjustment?


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Tali! I personally don’t use a crockpot and can’t say exactly, but I’m guessing if you cooked these on low for 6 hours, that might work? Let me know if you try!

    • Emily says

      Tali, I made this in a slow cooker yesterday! I used 7 apples, on low for 6 hours, and the apples were falling-apart soft–we used them as an ice cream topping and got 7 or 8 servings. If you want firmer apples, check at 4 or 5 hours on low?
      FYI: I left out the 3 T. apple juice/water, but because of the slow cooker, the “caramel” was still really liquidy, so you may want to add some thickener at the end. But I used brown sugar, so maybe a different sugar would have made a difference there. Also, in the slow cooker, the ginger flavor got much more intense (like most spicy flavors in slow cookers), so you might want to cut back a tiny bit on it.
      Dana, our house smelled like homemade apple cider! Looking forward to trying this again. :)

  97. S says

    Your calculation of 55 grams of sugar per serving seems off to me – seems like it should be more like 22 grams. I am sensitive to sugar and when I saw 55 grams I was disappointed — but 22 sounds quite a bit better!

    200 grams of sugar per cup
    2/3 cup sugar = 134 grams
    134 / 6 = 22

  98. Harry says

    Yes please! This recipe is perfect for this time of the year, I always used to make an apple crumble but it was way too much work. This is much easier and probably much healthier. Can this dish be made with pears too?

  99. Sarah S. says


    This looks fantastic! However, I’m not a fan of coconut. You mention that I could sub maple syrup for coconut sugar. How much maple syrup should I use? Thanks!

    • Shawn says

      There is one coconut oil that has a coconut flavor but one doesn’t. The refined one does not have the coconut flavor. My husband does not like coconut and I use the refined one all the time and he has no issue with it

      • Marie Dearaway says

        Coconut sugar. Not oil. The oil is optional. No need for it!
        And coconut sugar doesn’t really taste of coconut, but maple syrup would be delicious too!