Vegan Baked Cinnamon Apple Slices

Prep Time	Cook Time	Total Time
15 min	25 min	40 min

Introduction

These vegan baked cinnamon apple slices taste like the cozy middle of an apple pie, without the crust or extra fuss.

Honeycrisp apples, warm spices, and maple syrup bake into soft, caramelized bites that are perfect for an easy dessert.

Serve them warm over dairy-free ice cream, oatmeal, or pancakes for a simple, crowd-pleasing fall treat.

Prep mode (keeps screen active)

Prep the oven and pan

Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish with vegan butter or neutral oil.
Prepare the apples

Peel, core, and slice the apples into 1/4-inch thick wedges so they bake evenly and keep their shape.

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Make the cinnamon maple sauce

In a medium bowl, whisk together the melted vegan butter, maple syrup, cinnamon, nutmeg, vanilla, salt, and lemon juice.
Sprinkle in the cornstarch and whisk until completely smooth with no dry pockets or visible lumps.
Coat the apple slices

Place the sliced apples in a large bowl and pour the cinnamon mixture over them.
Toss until every slice looks glossy and evenly coated, reaching down to the bottom of the bowl.
Arrange in the dish and start baking

Spread the apples and all their sauce into the prepared baking dish in an even, slightly overlapping layer.
Cover the dish tightly with foil and bake for 15 minutes to help the apples steam and soften.

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Finish baking uncovered

Carefully remove the foil, stir the apples, and spread them back into an even layer.
Return the dish to the oven and bake uncovered for 10 to 15 minutes, until bubbly and lightly browned.
Rest and serve

Let the baked apples rest for 5 to 10 minutes so the sauce thickens slightly.
Serve warm on their own, over oatmeal, or with your favorite dairy-free ice cream or yogurt.

Vegan butter -> coconut oil: Swap the vegan butter for refined coconut oil using the same amount. The apples will taste a bit more coconutty and the sauce will set slightly firmer as it cools.
Maple syrup -> brown sugar and water: Use packed light brown sugar instead of maple syrup, using 3 tablespoons plus 1 tablespoon water. The flavor leans more caramel and molasses, and the sauce turns a bit thicker and glossier.
Honeycrisp apples -> mix of Granny Smith and Pink Lady: Use half tart Granny Smith apples and half sweet Pink Lady apples if you cannot find Honeycrisp. You will get a nice sweet-tart balance and slices that hold their shape beautifully after baking.

Slice the apples evenly: Aim for slices about 1/4 inch thick so they bake at the same speed. Thicker slices stay firmer and chunkier, while thinner slices soften into more of a saucy texture.
Choose the right baking dish: A ceramic or glass baking dish works best here because it heats gently and prevents scorching. If you use metal, check a few minutes early since it usually cooks a little faster.
Stir for even cooking: Do not skip the stir after the first bake because it redistributes the sauce and helps every slice cook evenly. This also keeps the top from drying out while the bottom sits in too much liquid.
Adjust sweetness to your apples: Taste your apples before baking and add an extra teaspoon maple syrup if they seem very tart. Sweeter apples usually need no change, especially Honeycrisp, Gala, or Fuji.
Turn leftovers into breakfast: Reheat leftover apples and spoon them over hot oatmeal, chia pudding, or dairy-free yogurt for an easy breakfast. They also work wonderfully inside crepes or folded into vegan pancake batter.

How can I keep the apples from turning mushy?: Use firm baking apples like Honeycrisp, Granny Smith, Pink Lady, or Braeburn. Slice them at least 1/4 inch thick so they hold some texture during baking. Also avoid overbaking; pull them once they are tender when pierced but not collapsing.
My sauce looks thin after baking; how can I thicken it?: The sauce thickens as it cools, so let the apples rest 10 minutes before deciding. If it is still very runny, return the dish to the oven for 5 more minutes uncovered. You can also spoon the liquid to a saucepan and simmer it briefly to reduce.
Can I make this recipe ahead of time?: Yes, you can bake the apples up to two days ahead and store them covered in the fridge. Reheat gently in a 325°F oven until warm, or warm them in a saucepan over low heat. Add a splash of water if the sauce seems too thick after chilling.
Do I have to peel the apples?: Peeling gives a softer, more dessert-like texture, but you can leave the peels on if you like. If you keep the peels, slice the apples a bit thinner so the skins are easier to bite.
Can I reduce the sugar in this recipe?: You can cut the maple syrup down to 2 tablespoons if your apples are very sweet. The sauce will be less sticky and more lightly sweet, but the spices will still shine.

These vegan baked cinnamon apple slices bring all the cozy fall vibes with very little effort.

Serve them with dairy-free vanilla ice cream for dessert or spooned over oatmeal for a weekend brunch.

For a fun twist, add toasted pecans or walnuts on top for crunch and a buttery, nutty contrast.

Mila, Chicago IL: Used a variety of apples and served with walnuts and Greek yogurt. AMAZING! — 5 ★

Eunice: Love that you mixed apple varieties, Mila, and the walnuts plus Greek yogurt sounds like a perfect pairing with these cinnamon-maple slices! 😊