These paleo baked cinnamon apples are a simple seasonal treat that’s effortless to make. Enjoy them on their own, over yogurt, stirred into morning oats, or topped with vanilla ice cream for dessert. Paleo and vegan.
There’s nothing like the smell of warm cinnamon and baked fruit to make a home feel cozy. These paleo baked cinnamon apples deliver that scent along with tender, naturally sweetened apple slices coated in a caramelized cinnamon sauce.
Made with maple syrup instead of refined sugar and coconut oil in place of butter, this recipe is both vegan and paleo-friendly. It’s an easy, versatile fall dessert or breakfast topping that’s quick to prepare and full of flavor.
Flavor and texture
These baked apples are fragrant and comforting. They come out:
- Perfectly spiced with cinnamon (and optional warm spices)
- Tender but holding their shape
- Naturally sweet from maple syrup
- Luxuriously saucy and caramelized
- Warming and cozy
How to make paleo baked cinnamon apples
This recipe bakes in the oven and takes about 30–40 minutes from start to finish. The method is straightforward:
- Preheat the oven to 375°F (190°C).
- Peel and slice apples, discarding the core.
- Toss the slices with melted coconut oil, maple syrup, cinnamon, a pinch of nutmeg and ginger (optional), and sea salt until well coated.
- Spread the apples in a single layer on a baking sheet lined with parchment or a silicone mat.
- Bake, stirring every 7–15 minutes, until the sauce is thick and caramelized and the apples are tender.
If the coconut oil solidifies because ingredients or your kitchen are cold, warm the tray in the oven briefly, toss to coat, then continue baking. The stepwise stirring helps the sauce thicken and caramelize without burning the sugars.
Ingredients
- 4–5 medium crisp baking apples (about 1½ pounds), peeled and sliced 1/4–1/2 inch thick
- 3 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- 1½ teaspoons cinnamon
- A big pinch ground ginger (optional)
- A big pinch ground nutmeg (optional)
- 1/4 teaspoon sea salt
Best apples for baking
Choose apples that balance sweetness and firmness so they hold up in the oven. Fuji apples are a great choice for this recipe because they’re sweet and sturdy. Other good options:
- Braeburn
- Honeycrisp
- Pink Lady
- Jonagold
- Crispin (Mutsu)
- Cameo
- Gala
- Granny Smith
Serving suggestions
These baked cinnamon apples are delicious on their own, but here are a few ways to serve them:
- Top with a scoop of vanilla ice cream for an indulgent dessert
- Stir into warm cinnamon oatmeal
- Serve over yogurt with granola
- Add a dollop of coconut whipped cream and some chopped nuts
Notes and storage
- Omit nutmeg or ginger if you prefer a simpler spice profile.
- Store leftovers in a covered container in the refrigerator for up to one week. The coconut oil will solidify when cold but will re-melt when warmed.
- Reheat gently on the stovetop or in the microwave before serving.
Quick recipe details
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: about 6 servings
- Diet: Vegan, Paleo
- Method: Oven
- Category: Dessert
- Cuisine: American
Instructions
- Preheat the oven to 375°F (190°C).
- Toss peeled apple slices with maple syrup, melted coconut oil, cinnamon, ginger, nutmeg, and sea salt until evenly coated.
- Spread the apples in a single layer on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake for 15 minutes, then remove and stir to coat with the sauce forming in the pan.
- Return to the oven and bake 7 more minutes, stir again, then bake an additional 7–9 minutes until apples are tender and the sauce is thick and caramelized.
- Let cool slightly and serve warm. Store leftovers in the refrigerator for up to one week; reheat before serving.
