Vegan Baked Cinnamon Apple Slices
45 min
|
easy
|
gluten-free,
lactose-free,
vegan,
vegetarian
Recipe by Eunice
Introduction
These vegan baked cinnamon apple slices hit that apple-pie vibe without the crust, with tender Honeycrisps bathed in maple, vanilla, warm spice, a pinch of salt, and just enough vegan butter to make them lush while lemon keeps them bright.
Perfect for weeknight dessert, brunch, or topping oatmeal, pancakes, and vegan ice cream, and that quick cornstarch gloss means saucy, caramelized bites with almost zero fuss.
Ingredients (4 servings)
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Ingredients
- 6 medium Honeycrisp apples, peeled, cored, sliced Honeycrisp apples 3 lb medium
- 2 Tbsp vegan buttery sticks, melted vegan buttery sticks 0.06 lb
- 3 Tbsp pure maple syrup pure maple syrup 3 Tbsp
- 2 tsp ground cinnamon ground cinnamon 0.18 oz
- ½ tsp ground nutmeg ground nutmeg 0.08 oz
- ½ tsp pure vanilla extract pure vanilla extract 0.5 tsp
- ¼ tsp salt salt
- 2 tsp cornstarch cornstarch 0.19 oz
- ½ lemon, juiced lemon 0.5 ct
How to Make Vegan Baked Cinnamon Apple Slices
-
Heat the oven and pan
Preheat the oven to 375 F with a rack in the center.
Line a rimmed sheet pan with parchment for easy cleanup and better caramelization.
-
Prep the apples
Peel, core, and slice the apples about 1/4 inch thick so they cook evenly and stay tender, not mushy.
Toss the slices with a little of the lemon juice in a large bowl to slow browning while you work.
-
Make the maple spice mix
Whisk together the melted vegan butter, maple syrup, cinnamon, nutmeg, vanilla, and salt until glossy.
Pour over the apples and toss with clean hands so every slice is coated, then spread into a loose even layer on the pan.
-
First bake
Bake 15 to 20 minutes until the apples start to soften and release juices, stirring once for even cooking.
-
Thicken the juices
Stir the cornstarch into the remaining lemon juice until completely smooth, with no lumps.
Drizzle the slurry over the hot apples, toss gently to coat, and spread them back out.
-
Finish baking
Bake 8 to 12 minutes more until the juices are bubbling and lightly thickened and the apples are tender but still hold their shape.
-
Optional caramelized edges
If you want a touch of color, broil 1 to 2 minutes, watching closely so the sugars do not burn.
-
Rest and serve
Let the pan rest 5 minutes so the sauce sets slightly.
Serve warm on vegan yogurt, oatmeal, pancakes, or with a handful of toasted pecans.
Substitutions
- Replace Honeycrisp apples with a mix of Granny Smith and Pink Lady
- You get a bright tart-sweet balance, plus slices that hold their shape beautifully for that tender, not-mushy texture.
- Replace vegan butter with refined coconut oil
- Refined coconut oil stays neutral and still gives a luscious sheen, with crisped edges and zero coconut aroma.
- Replace maple syrup with coconut sugar
- Coconut sugar brings a caramel, toffee-like depth and keeps it vegan, yielding a slightly thicker, fudgier sauce.
Tips
- Slice with intention
- Uniform 1/4 inch slices cook at the same rate, so you get silky, tender apples without a few going mush on you.
- Never add dry starch to hot fruit
- Always whisk cornstarch into lemon juice to make a smooth slurry or you risk a lumpy, chalky sauce that will make me take the spoon from you.
- Control the pan crowding
- A roomy sheet pan gives steam an escape route for light caramelization, while a smaller baking dish traps steam for a saucier finish.
- Season like you mean it
- That pinch of salt wakes up the cinnamon and maple so the apples taste fuller, not just sweet.
- Convection savvy
- If using convection, drop the temp to 350 F and start checking 5 minutes early to keep the edges from drying out.
- Zero-waste flavor boost
- Simmer peels and cores with a little water and a cinnamon stick to make a quick apple tea, then use that liquid in oatmeal or for a cozy mocktail.
Nutrition Facts *
| Energy | 539 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 25 | g |
| Carbohydrates | 74 | g |
| Dietary Fiber | 6 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My apples turned out soupy, what did I do wrong?
- They were likely crowded or underbaked after adding the slurry; spread them out, bake a bit longer until the juices bubble, and stir once to expose more surface area.
- The cornstarch clumped up, how can I fix it?
- Whisk cornstarch fully into lemon juice before it ever touches heat, then drizzle while tossing; if tiny lumps remain, bake a few extra minutes and stir, which often smooths things out.
- Can I leave the peels on?
- Yes, expect a chewier texture and a touch more tartness; slice slightly thinner so the skins soften nicely.
- My apples are too firm after baking, how do I soften them?
- Bake 5 to 10 minutes longer, stirring once; different varieties soften at different rates, and thicker slices need more time.
- Can I use frozen apple slices?
- Yes, do not thaw; toss with the spice mix and bake straight from frozen, adding 5 to 10 extra minutes and then thickening with the slurry.
- How do I store and reheat leftovers?
- Cool quickly, store in a glass container up to 4 days, and reheat in a skillet over medium heat or in a 350 F oven for 5 to 8 minutes to keep the sauce glossy.
Serving Suggestions
Perfect with a cool dollop of vegan coconut yogurt and a shower of toasted pecans, or spooned over steel-cut oats with a quick drizzle of tahini for nutty contrast.
For a playful twist, add a splash of apple cider before baking or toss in a handful of cranberries during the final 10 minutes for bursts of tart juice.
More pairings:
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