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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (155g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 523 (96%)|
|Amt Per Serving||% DV|
|Total Fat 58.2g||78 %|
|Saturated Fat 39.5g||197 %|
|Monounsaturated Fat 13.6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 164.4mg||51 %|
|Sodium 201.4mg||7 %|
|Potassium 132.9mg||3 %|
|Total Carbohydrate 8.2g||2 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 6g|
|Protein 2.7g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 547
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