Continue baking uncovered for another 15–20 minutes, or until the apples are tender when pierced with a fork and the juices are bubbling and slightly thickened around the edges.
Remove from the oven and let the baked cinnamon apples rest for about 5–10 minutes to allow the sauce to thicken slightly. Serve warm directly from the pie plate, spooning the spiced buttery juices over each portion.
For a slightly different flavor profile, add 1/4 teaspoon ground ginger or a pinch of ground cloves to the spiced mixture for a more complex, chai-like warmth. If you enjoy texture, sprinkle 2–3 tablespoons of chopped pecans or walnuts over the apples before baking, or add them during the last 10 minutes so they stay toasty but don’t burn. To keep things strictly low carb, stick with firm, tart apples and avoid additional sweeteners beyond the erythritol; if you’re less concerned about carbs, you can replace part of the erythritol with a tablespoon of real brown sugar for deeper caramel notes. For a richer dessert, drizzle 1–2 tablespoons of heavy cream over the apples right after they come out of the oven and gently swirl it into the sauce. You can also prepare the dish in individual ramekins instead of a pie plate—divide the apples and spiced mixture evenly among them and reduce the baking time slightly, checking for tenderness a few minutes earlier.
