Get that apple pie flavor without the crust! This is a great baked apple recipe if you’re trying to cut out sugar and/or white carbs. I created this recipe while doing a sugar free challenge and these sweet and cinnamon spiced apples are just what I needed to stop my sugar cravings.
If you’re new to cutting out sugar from your diet, you may be feeling desperate.
Orrrrr you’re doing great, don’t crave sugar at all, and we all hate you.
Either way, you deserve a treat. These baked apple slices are here to rescue you. Reward you. They’re not an eat-every-single-night type of thing. Hence the word: treat.
I was inspired by Carla Hall’s Spiced Baked Apples on The Chew. But she uses brown sugar, honey, brandy, and apple cider and those are totally illegal if you’re working off a sugar free diet shopping list. So, I played around with my own version and think it turned out pretty good.
Yes, this recipe is not shy with the butter. I created this recipe because my number one goal was to cut out sugar and I knew I wouldn’t be making this dessert a regular habit. It’s just something nice and comforting to eat when you feel like you’re depraving yourself and you want to indulge without breaking the sugar-free rules that this cruel world has put in front of you.
Well, slice up some Braeburns, baby. Infuse your butter with spices.
Am I sure butter is sugar free? It is sugar free, not calorie free. Who cares? Not me.
This is after a few layers to show you how I smush (← very technical baking term) the butter on top of the apple slices.
Keep adding layers until you’ve filled your dish to the top or you’re so sick of cutting thin slices of apples that you’re about to go rogue and make this no bake Oreo dessert instead.
Stack and spread, stack and spread.
No, it’s not grandma’s apple pie. There are no crunchy crumbles. But hey, if you want a truly sugar-free sweet treat after depriving yourself of your favorite desserts, this will be welcomed by your faces. We devoured ours in 30 seconds.
There is a teeny tiny, eeny weeny cheat here, other than butter but shsshsshsh. I won’t tell if you won’t tell. Lean in, and I’ll whisper it to you. I’m hoping to feel your breath on the monitor.
There’s a few tablespoons of freshly squeezed orange juice in the recipe…sshhhh! I said shush!
Do you hear sirens? I’m paranoid the Fed Up Challenge police will arrest us. They say that fruit juice isn’t allowed but whole fruit is allowed.
Look, if you eat the rest of the orange and get the fiber from it, we’ll just pretend this didn’t happen. It’ll be our little secret.
And we’re not going to be eating this every doggone day. No, we are not. We. Are. Not.
Seriously, did you just see flashing red and blue lights?Print
- 3–4 Braeburn apples*
- 1/2 cup unsalted butter, softened to room temperature
- 2 teaspoons cinnamon, plus more for sprinkling
- 1/2 teaspoon of apple pie spice (I used Penzeys. If you don’t have this, use approximately 1/8 teaspoon of both nutmeg and cloves, and add an extra 1/4 teaspoon of cinnamon.)
- 1/2 teaspoon table salt
- 1/4 cup “no sugar added” apple sauce
- 3 tablespoons freshly squeezed orange juice (bottled orange juice will be too sour)
- Preheat oven to 350°.
- In a small bowl, combine softened butter, cinnamon, apple pie spice, salt, and applesauce. Mash together with a soft silicone spatula until mixed thoroughly. Set aside.
- Core the apples and slice them into very thin slices.
- Line the bottom of a small, shallow baking dish with a single layer of apples. Spread a small amount of the butter mixture over each slice. Add another layer of apples to cover up any open spots. Spread a small amount of butter over those newer slices. Drizzle 1 tablespoon orange juice over the apples and lightly sprinkle with cinnamon.
- Repeat layers until you’ve used up all your apples or filled your dish to the top. (You’ll be using the orange juice and extra cinnamon on every other layer of apple slices.)
- Bake for 30-35 minutes or until apples are fork tender. Take out of oven and let cool for 10 minutes before serving.
*Braeburn apples are used because they are sweet and tart and have a lot of flavor, which is very important since we’re not adding sugar to this recipe. If you can’t find Braeburn, try Fuji or Jazz apples.
More great recipes at www.thekitchensnob.com