Step 1

Preheat oven to 350 degrees F (176 C) and set out a 9x13-inch (or similar size) baking dish.

Step 2

Peel and core apples, quarter, and use a paring knife to thinly slice lengthwise (see photo). The thinner the better! Just try to be consistent so they cook evenly.

Step 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.

Step 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).

Step 5

Enjoy as is or with Coconut Whipped Cream or Vanilla Bean Coconut 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 (176 C) oven (covered) until warmed through. Add a bit of water if the "caramel" sauce is too thick.