When you live in Washington your entire life, fall means one thing: apples.
I’ll admit it: I’m kindof an apple snob. I don’t exactly know all the apple varieties, but I sure know that I don’t like biting into a mushy apple. Mushy apples are a no-no for me. Luckily, the batch I got from the farmers market this past weekend were nice and crisp. However, if you have any apples that are on the brink of going mushy,this recipe is the way to disguise them.
Over the weekend I was going out-of-my-mind with sugar cravings.
Everywhere I went someone was eating a pumpkin scone, apple pie, or fig tart. Yum. So I decided to put those cravings to good use and come up with a healthy dessert centered around my favorite fall fruit: apples! These baked cinnamon apples with coconut cream are perfectly sweet (with no added sugar or sweeteners!) and are vegan, paleo, and gluten-free so everyone can enjoy them. They’re the perfect way to start fall if you ask me.
These baked cinnamon apples are easy to prepare and you have a lot of options for serving them as well. Start by coring and slicing some apples. I personally like fuji, gala, and golden delicious, but you can pick any variety of your choosing. The next step is to toss the apple slices with a bit of pumpkin pie spice and shredded coconut. The cinnamon and coconut adds a slight sweetness and pairs perfectly with the natural sugars in the apples.
For serving, you can use any toppings of your choice, but I loved serving this with toasted walnuts and a spoonful of coconut cream. Coconut cream is thicker and less watery than coconut milk. You can buy coconut cream in a can, but I often use the trick of buying canned coconut milk and refrigerating it. Do not shake the can prior to opening and so when you open the can, the cream will be separated from the watery part of the coconut milk. Coconut cream makes a fabulous sugar-free and dairy-free substitute for ice cream on top of this dessert!
What is your favorite way to enjoy apples this season?
BAKED CINNAMON APPLES WITH COCONUT CREAM
PREP TIME
COOK TIME
TOTAL TIME
Author: Sonnet
Recipe type: Dessert
Serves: 4
INGREDIENTS
- 1 tablespoon coconut oil
- 4 medium apples, cored and sliced
- 2 teaspoons pumpkin pie spice
- 1 tablespoon unsweetened shredded coconut
- ¼ cup chopped walnuts, optional
- ¼ cup refrigerated coconut cream, optional
INSTRUCTIONS
- Preheat oven to 350 degrees F.
- Oil baking dish with coconut oil. Toss apples with pumpkin pie spice and shredded coconut and add to baking dish. Cover with foil. Bake for 15 - 20 minutes, until tender. Set aside.
- Reduce heat to 300 degrees F.
- Add walnuts to a baking sheet and toast for 3 - 5 minutes, until just fragrant.
- Divide apples amongst four bowls. Top with walnuts and a tablespoon of coconut cream for serving.
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