Tender cinnamon-spiced apples topped with toasted almonds and creamy coconut yogurt. This naturally sweet dessert contains no added sugar and comes together in less than 30 minutes.
Warm Cinnamon Apples with Almond Crunch
Tender cinnamon-spiced apples topped with toasted almonds and creamy coconut yogurt. This naturally sweet dessert contains no added sugar and comes together in less than 30 minutes.
Servings 4
Equipment
- Apple corer or sharp knife
- Cutting board
- Large skillet with lid
- Small skillet
- Wooden spoon or spatula
Ingredients
Cinnamon Apples
- 4 medium apples cored and sliced
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 pinch sea salt
Almond Crunch
- 1/2 cup sliced or roughly chopped almonds
- 1/4 cup unsweetened coconut flakes
- 1 teaspoon coconut oil or avocado oil
- 1/4 teaspoon ground cinnamon
- 1 pinch sea salt
- Optional for Serving
- 1/2 cup unsweetened coconut yogurt or plain Greek yogurt
Instructions
- Add the sliced apples, water, lemon juice, cinnamon, ginger, vanilla, and salt to a large skillet. Stir until the apples are evenly coated.
- Cover and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until the apples begin to soften.
- Remove the lid and continue cooking for 3 to 5 minutes. Stir occasionally until the apples are tender and most of the liquid has evaporated. Remove from the heat.
- While the apples cook, add the almonds, coconut flakes, oil, cinnamon, and salt to a separate skillet.
- Toast the almond mixture over medium-low heat for 3 to 4 minutes, stirring frequently, until fragrant and lightly golden. Watch it closely because coconut can brown quickly.
- Divide the warm apples among four bowls. Top with the almond crunch and a spoonful of unsweetened yogurt, if desired.
Notes
Firm apples such as Honeycrisp, Pink Lady, Fuji, or Granny Smith hold their shape best during cooking.
For softer apples, cook them for an additional 2 to 3 minutes. Add another tablespoon of water if the skillet becomes dry before the apples are tender.
Store the apples and almond topping separately in airtight containers. Refrigerate the apples for up to four days and keep the almond crunch at room temperature for up to one week.
Reheat the apples gently in the microwave or in a covered skillet. Add the almond crunch after reheating so it stays crisp.