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.
*You can sub 1/2 tsp ground ginger per 3/4 tsp fresh ginger. *If subbing half the coconut sugar with stevia, the adjusted nutrition information would roughly be: Calories: 226 // Sugar: 45.3 g // Carbs: 58.6 g. *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 without sides or toppings, calculated without the coconut oil and apple juice.