Preheat the oven to 400˚F. Thinly slice the apples into pieces about 1/8-inch thick. I don't take the time to peel the apples, but you can, if you prefer no peel. (The peels become very soft and tender when they cook!)
In a 6-quart dutch oven, or 9x13 baking dish, toss the sliced apples with the coconut sugar, cinnamon, ginger, tapioca starch, orange juice, and salt. When the apples look evenly coated, cover with the lid (or use aluminum foil to tightly cover), and bake at 400ºF for 45 minutes.
Remove the lid and give the apples a stir. Return to the oven to help any extra liquid evaporate, about 10 to 15 more minutes. The apples should be very soft, in a rich, caramelized sauce.
Let the apples cool for 10 minutes, then serve warm with your favorite toppings, like whipped cream or vanilla ice cream.
You can use any variety of apple you have on hand for this recipe. I've tested it with Granny Smith and Honeycrisp, but I also love Fuji and McIntosh apples, too.
If you'd rather use maple syrup as a sweetener, I think you could use 1/4 cup maple syrup to replace the 1/2 cup of coconut sugar with similar results.
Nutrition information is for 1 of 6 servings, without toppings. This information is automatically calculated, and is just an estimate, not a guarantee.