Savor the flavor of fall with this cinnamon-baked apple recipe from Minimalist Baker. This comforting, naturally sweetened dessert will satisfy your sweet tooth while celebrating the crisp, cool autumn weather—and is the perfect way to use up extra apples from a day spent at the orchard.

Love this recipe? Try our Apple Pie Oatmeal recipe for more crisp apple deliciousness

What you need:

• 6-7 medium to large apples (2 tart like granny smith, 4 sweet like honeycrisp)
• 2 Tbsp lemon juice
• 1 tsp pumpkin pie spice
• 1 Tbsp coconut oil (optional)
• 2/3 cup coconut sugar (or sub organic cane sugar // sub up to half with stevia to taste*)
• 1 1/2 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

What you do:

1. Preheat oven to 350 degrees F and set out a 9×13-inch (or similar size) baking dish.
2. Peel and core apples, quarter, and use a paring knife to thinly slice lengthwise. The thinner the better! Just try to be consistent so they cook evenly.
3. 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.
4. 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).
5. Enjoy as is or with whipped cream or vanilla bean 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 oven (covered) until warmed through. Add a bit of water if the “caramel” sauce is too thick.