AIP Friendly Cinnamon Baked Apples
Warm, fragrant, and naturally sweet, these baked apples feel like a proper dessert even though every single ingredient is clean and protocol-friendly. The filling leans on coconut oil and honey instead of butter and refined sugar, so you get that rich, caramelized quality without anything that would set you back. Ceylon cinnamon, ginger, and turmeric do serious flavor work here — the combination is warming and a little complex, not just one-note sweet. After 40-odd minutes in the oven, the apples turn completely tender, their skins pulling back just enough to let all those spiced pan juices pool around the base. Spooning those juices back over the top before serving is a small step that makes a big difference. This makes four servings, which is perfect for a weeknight treat or a simple dinner-party finish that nobody will guess took almost no effort. The optional shredded coconut adds a subtle chew and a toasty note that really ties the whole thing together.
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Learn more →Ingredients
4 servings
- 4 medium baking apples (such as honeycrisp or braeburn)
- 3 tbsp coconut oil, melted
- 2 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- ⅛ tsp fine sea salt
- ½ cup water
- 2 tbsp unsweetened shredded coconut (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Using a melon baller or a sturdy spoon, core each apple from the top, removing the seeds and creating a cavity about 1 inch wide and 1½ inches deep — stop before breaking through the bottom.
- 2
In a small bowl, stir together the melted coconut oil, honey, Ceylon cinnamon, ginger, turmeric, and sea salt until combined.
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