Whole30 Baked Apples

These melt-in-your-mouth cinnamon apples are impossibly easy and delicious!

For the printable recipe PDF click here.

Mmmm . . . baked apples! Does anything make a kitchen smell better?

This vegan, Whole30-friendly recipe is easier than you could ever imagine considering how completely delicious it is. Though we've been making these apples for years, I am always surprised just how sweet and scrumptious they are without any added sweeteners.

We typically make these baked apples for breakfast along with bacon or paleo breakfast sausage and eggs, but they would also make a delightful dessert on their own for a Whole30 holiday feast. Not on a Whole30? Try them as a topping for paleo pancakes or waffles, or even ice cream!

The apples cook down in a covered pot in the oven with just a touch of cinnamon, salt, and coconut oil. Their flavors concentrate as they release their juices, leaving behind a glorious "pot liquor" you'll want to slurp right out of the bowl.

Any variety of apples will work, but sweeter varieties will obviously yield sweeter results. This being said, feel free to throw a Granny Smith or two into the mix if desired. We have made this recipe with pretty much every kind of apple we have access to, and our favorite batches are always made with a mix of different types. Today's was a hit with some combination of Smitten, Fuji, and Opal. Pears can be a tasty addition as well, but sometimes they dissolve a bit too much for my liking.

I don't bother to peel the apples, partially because I'm lazy, but mostly because I feel like the peels bring boatloads of flavor to the party. They also give the apple slices just enough structure that they're not a complete mush-fest after an hour in the oven.

Here's what you'll need:

• 6 medium-large apples, cored and sliced

• 2 T coconut oil

• Pinch salt

• ½ tsp cinnamon

Here's what you'll do:

1. Preheat the oven to 350 degrees F, and position the top oven rack in the center of the oven.

2. Place all ingredients in a dutch oven or other oven-proof pot fitted with a lid.

3. Bake, covered, for one hour, stirring halfway through.

4. Give a final stir before serving, and enjoy!

For the printable recipe PDF click here.