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.
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.
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.
I hope you all LOVE these baked apples! They’re:
Tender
Cinnamony
Naturally sweetened
Caramelized
Super satisfying
Comforting
& 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!
Easy Cinnamon Baked Apples
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
Instructions
- 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.
Video
Notes
*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.
Penny says
Can this be made in a slow cooker? Thanks!
Hi Penny, we haven’t tested that, but great idea! We think it might work, though will likely be more liquidy. Let us know if you do some experimenting!
Edith Pullman says
Can I use pears insead of apples and if yes, what kind would you suggest?
Hi Edith, we don’t think it would work as well with pears, but if you want to try it, we’d recommend firm, crisp pears and baking for less time (uncovered). We think pears will be more mushy! We have two cooked pear recipes that we’d recommend for best texture: Easy Baked Pears and Caramelized Cinnamon-Spiced Pears. Hope that helps!
Vicky says
I made this and opted out of the coconut oil and I used regular sugar . Turned out amazing !
We’re so glad it turned out well, Vicky! Thank you for sharing! xo
hayden says
this was so easy and my family loved it! perfect for gatherings!
Yay! We’re so glad you and your family enjoyed it, Hayden. Thank you for sharing! xo
Jackie says
I think mine were sliced too thinly after 30 mins covered (I used less apples, perhaps cooked them too long) they were soggy.
Left trying to firm them up – seems opposite problem than someone else!
Hi Jackie, that could be! Or possibly a more tender type of apple?
Lori says
I am wondering if I can freeze these baked cinnamon apples after they are baked?
Hi Lori, yes, you can!
Mj says
I needed something easy that my 11 year old can help with. We mixed apples and pears together for a different take and it was awesome and delicious. Hit the spot on a cool fall night!! Thank you for various apple recipes that are not the same thing over and over
We’re so glad you both enjoyed it, Mj! Thank you for sharing! xo
Natasha says
This was so good and so easy to make!! I used brown sugar since I couldn’t find the coconut sugar in the cabinet, and I didn’t peel the apples because #newborn. This turned out delicious. We’ve been eating them plain, cold, warm and with vanilla Icelandic yogurt. We also made the instant pot golden lentil soup to enjoy before diving into this delicious apple dessert.
Yay! We’re so happy you enjoyed both recipes, Natasha. Thank you for the lovely review! xo
Brianna Harrington says
This was so delicious! I wouldn’t change a thing. 10/10.
Whoop! Thank you for the lovely review, Brianna! xo
Ann says
Best ever. I have a 12 tree orchard and today, August 4 th, I picked a dozen apples, followed the recipe and mercy it was good. The pride of picking my own apples plus a simple set of instructions for stewed apples – could not have been better. Ann
We’re so glad you enjoyed them, Ann! Thank you so much for the lovely review. Next time would you mind leaving a star rating? It’s super helpful for us and other readers! Thanks again! xo
Ann says
Sorry I missed giving you the stars you deserve. Will be more attentive next time. Thanks again for the timeless recipe. Ann
Thank you for the updated review, Ann! We appreciate you! xoxo
Lucy says
And I omitted the coconut oil and did not miss it.
Nice!
Lucy says
Very sweet but VERY delicious!! I added raisins and ate it with vanilla soy yogurt.
Yum! Thanks for the great review, Lucy!
Kate says
Delicious! I used honey crisp apples and only 1/4 cup of brown sugar. These were a topping to your pumpkin steel cut oats and baked cranberry sauce. Your site is my go-to site for delicious, satisfying recipes. When I see you have a YouTube video notification, I stop what I’m doing and watch it. Thank you for your dedication and hard work. . . every recipe I’ve made from your site is off-the-charts delicious!
Wow! We’re so glad you enjoyed them, Kate. Thank you so much for your kind words and support! xo
kt says
any tips for making this ahead of time to bring to a thanksgiving lunch? for example, should i bake completely the night before OR morning before then microwave prior to serving? the house i am going to also has an oven warmer feature, would that be better than a microwave?
thanks!
huge MB fan by the way :)
Aw, thanks KT! Yes, we’d recommend baking fully and reheating in a 350-degree F (176 C) oven (covered) until warmed through. Enjoy!
Laurel Miller says
I don’t eat sweeteners or flour products. Could I add raisins as sweeteners?
Hi Laurel, We haven’t tested that, but it sounds tasty! The sugar does help them get saucy, which raisins won’t do, but otherwise we think it could work. Let us know if you try it!
Glenda says
I was wondering we love a coconut Loaf, but we can’t find a good recipe. Do you have any suggestions, we buy it from either starbucks or zaraffers
We don’t have a coconut loaf recipe but will add it to our list! Thanks, Glenda.
Linda says
If you use maple syrup how much would you need
Hi Linda, we would say start with 1/4 cup total. Hope that helps!
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!
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.
Hi Ana, sorry to hear that! Is it possible the slices were thick? That would cause it to take a longer amount of time to cook.
Ana says
I sliced them with a grater so they are evenly cut. I ended up using microwave ,too.
Beverly P says
These were enjoyed by all! I really liked how your recipe created a generous amount of yummy sauce. I’m planning to make the recipe again, but using my slow cooker this time.
We’re so glad everyone enjoyed it, Beverly! Thank you for the lovely review! Great idea to try it in the slow cooker. We’d love to hear how it goes!
Beverly P says
Perhaps someone else has tried the crockpot and had success, but I abandoned my attempt. I tripled the recipe, so I had a lot of apples heaped up in there. After about an hour in the crockpot, I worried that the sauce would not caramelize in the crockpot like it does in a baking dish, plus the sauce could not reach the top of the heap. It seemed the apples might just turn to mush while the juice remained juicy at the bottom. At any rate, I just poured all the contents of the crockpot into a 9 x 13 glass baking dish, baked until the apples were tender and the sauce was thickened, and then stirred gently to combine the apples with the sauce. I put the dish back in the oven for some more caramelizing, checking until they were the way they are intended to be enjoyed! Thanks again for the recipe!
We’re glad you were able to make it work in the end, Beverly! Thank you for sharing your experience!
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.
Yay! Thanks so much for the lovely review, Sophia!
Liz J says
Made this using 4 apples and it came out nice and tender, subbed maple sugar for the coconut sugar. Will be keeping this in my rotation.
We’re so glad you enjoyed them, Liz! Thanks so much for sharing! xo
Erin says
Delicious! Made the recipe as written and totally loved it. 5/5 for sure.
Yay! Thanks so much, Erin!
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.
We’re so glad you enjoyed it! Your modifications sound lovely too! Thank you for sharing, Suzanne! xo
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.
Patricia says
And I plan on having it again for Christmas Day dessert when I am having company.
Ohh yum! Sounds lovely!
Thanks so much for the lovely review and sharing your modifications, Patricia!
Tanja Bolenz says
Made the dish for breakfast this Sunday morning and had it with your delicious Rawnola. Very yummy! Thank you.
Yumm! Thanks so much for the lovely review, Tanja!
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.
Woohoo! Thanks so much for the lovely review, Ann!
Hayley says
Add you add the oats before or during baking?
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.
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
Debbie says
Can I make this and bake it an hour later ?
That should be fine!
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.
Love this! Thanks so much for the lovely review and for sharing your modifications, Jacqueline!
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.
We’re so glad you both enjoyed it! Thank you for sharing, Kelly! xo
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!
Thanks for sharing, Amy! xo
Jacqueline Cahill says
I agree – 1/3 cup coconut sugar is perfectly sweet
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!
Lovely! thanks for sharing, Sherry!
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.
We’re so glad you enjoyed them, Sheryl! Thanks so much for the lovely review! xo
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!!😋
Sounds amazing! Thanks so much for sharing! xo
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!
Woohoo! Thanks so much for the lovely review and for sharing your modifications, Mel! So glad you enjoyed!
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!
That would be fine! You can add slightly less coconut sugar to compensate.
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.
We think that would work well! The closest recipe we have is this galette. Hope that helps!
Heidi Wyman says
THANK YOU!!! Your website it one of my “go to” but this is my first comment. Thanks for the prompt response.
Kathie says
Spoon some on some pancakes instead of maple syrup. Yum
Love that idea, Kathie!
Savannah says
Do you have to peel the apples?
You don’t! But we prefer the texture of peeled here.
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!
Amazing! Thanks so much for the lovely review, Jenna! xo
Nicole says
Delicious! A nice alternative to apple crisp when you’re feeling lazy or not quite so gluttonous.
Agreed! Thanks for sharing, Nicole!
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.
Hi Mary, For less sugar, you can reduce the amount of coconut sugar, or sub to taste with stevia.
Rebecca says
How much maple sugar to use if not using the coconut sugar?
Hi Rebecca! We think the same amount would be perfect. Hope this helps!
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!
Yay! We’re so glad you enjoyed it, Marin. Thanks so much for the lovely review and for sharing your tips! xo
Tee says
Can I substitute brown sugar or honey instead of coconut sugar?
Brown sugar would be best!
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.
We’re so glad you enjoyed it. Thanks so much for sharing! xo
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 :)
Yay! Thanks for sharing, Jessica. Happy holidays! xo
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!
Love the modifications! Thanks for sharing, Bonita! xo
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!!
We’re so glad you enjoyed it, Kristianna! Thanks so much for the lovely review! xo
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!
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!