3tablespoonscold water(make sure it's cold not hot water as otherwise the cornflour won't dissolve properly)
1tablespooncornflour (cornstarch)(or sub tapioca starch)
5apples, cored, peeled finely sliced (1 kg or 35 oz in total)
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Mix together the coconut sugar, cinnamon, salt, vanilla, cold water and cornflour in a baking dish (I used one measuring 26 cm (10 inch) by 18 cm (7 inch) and 7 cm (2 ½ inch) tall) - make sure the cornflour has dissolved completly.
Add the sliced apples and mix well.
Seal the top completely with baking paper or tin foil and bake for 50 minutes, mixing halfway through.
Remove the baking paper or tin foil and bake for a further 10 minutes, until apples are soft enough to gently pierce with a fork.
Keeps covered in the fridge for up to a few days.
Make sure the cornflour (cornstarch) in the sauce has dissolved completely and make sure you use cold not hot water otherwise the cornflour will clump up.
Baking time will vary depending on which type of apples you use - cooking apples generally cook quicker than eating apples.
Baking time will vary depending on how thick or thin you cut the apples.
You will need to adjust the amount of sweetener (coconut sugar) depending on how naturally sweet your apples are - tart cooking apples will require more sweetener and sweet eating apples will require less.