Baked Sweet Apples – Easy Cracker Barrel Copycat

This Cracker Barrel Baked Sweet Apples recipe is a cozy, cinnamon-filled dessert made with just a few pantry ingredients and zero gluten or dairy. It’s gently sweet, super forgiving, and takes almost no effort. Honestly? It’s a no-fuss bake that smells amazing and tastes like fall in a bowl.

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Quick Summary

• Prep time: 10 mins
• Cook time: 55 mins
• Flavor: warm, cinnamon-spiced, lightly sweet
• Great for: quiet nights, low-effort desserts, gluten-free cravings

Why I Like This Recipe

It’s one of those “oh I have apples, I guess I’ll bake something” recipes — and then it just surprises you. Smells like an autumn candle, but better. I’ve made this like… five times now and still not tired of it.

Ingredients

For the Apples:

• 6–7 apples (2 tart like Granny Smith, 4 sweet like Honeycrisp)
• 2 tbsp lemon juice
• 1 tbsp coconut oil (optional)
• ⅔ cup coconut sugar or organic cane sugar
• 1½ tsp cinnamon
• ¾ tsp fresh grated ginger or ½ tsp ground
• Pinch of nutmeg
• 3 tbsp cornstarch or arrowroot starch
• 3 tbsp apple juice or water
• Pinch of sea salt

Optional Toppings:

• Coconut whipped cream
• Vanilla coconut ice cream

How To Make Baked Sweet Apples

1. Slice the apples: Peel and core them, then slice thin (even-ish is good enough). Preheat your oven to 350°F.
2. Mix everything in the dish: Add the apples to a 9×13″ baking dish. Add all the other stuff right on top. Toss gently until everything’s coated.
3. Cover and bake: Cover loosely with foil. Bake for 45 minutes.
4. Uncover and finish: Take off the foil. Bake another 10–15 minutes. Apples should be soft and edges just starting to caramelize.
5. Serve warm: Scoop into bowls while hot. Add your fave topping. Or don’t. Still good either way.

Tips for Success

• Use a mix of sweet and tart apples — it helps balance the flavor.
• Coconut oil adds a little extra richness, but skip it if you want.
• Let it sit 5 mins before serving — it thickens up a bit as it cools.
• Reheat with a splash of water if it thickens too much in the fridge.

Storage and Reheating

• Fridge: Store covered for 3–4 days.
• Reheat (Best): 350°F oven, covered, for 10–15 mins.
• Microwave (Okay): Microwave 1–2 mins, add water if dry.
• Freezer: Freeze in portions. Thaw, then reheat gently.

Frequently Asked Questions

• Can I skip the starch?
  Wouldn’t recommend it. It’s what thickens the sauce — otherwise it’ll be watery.
• Can I use all sweet apples?
  Sure, but toss in a little extra lemon juice or it might be flat-tasting.
• Is this recipe vegan?
  Yep — no butter or eggs here. Totally plant-based.
• Can I use brown sugar instead?
  Yep. The flavor’s a bit richer, but it works great.
• Does it need to be served with something?
  Nope, but whipped cream or ice cream levels it up for sure.

Common Mistakes and How to Dodge Them

• Cutting apples too thick: They take way longer to soften. Thin slices bake faster and more evenly.
• Overpacking the dish: If the apples are mounded up too high, they’ll steam instead of bake. Flat-ish is best.
• Not tossing everything well enough: You want all the slices coated. Dry spots = sad bites.
• Using just one type of apple: It’ll still work, but mixing sweet and tart adds depth. Like… flavor layering.
• Forgetting to cover it at first: The foil helps it cook through without drying out. Remove it later to get that caramel-y top.

Nutrition Facts (Per Serving)

• Calories: 195 kcal
• Total Fat: 2g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 55mg
• Potassium: 210mg
• Total Carbohydrate: 45g
• Dietary Fiber: 4g
• Sugars: 28g
• Protein: 1g

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