Ingredients

The following ingredients have 6 Servings
  • 6-7 medium to large apples
  • 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
  • Coconut Whipped Cream
  • Vanilla Bean Coconut Ice Cream*

Instruction

  • 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.