Almond Free Cinnamon Baked Apples

Total time1 hr

Prep time10 min

Cook time45 min

4.6

(7)

Warm, fragrant, and deeply comforting, these baked apples are the kind of dessert that makes the whole kitchen smell like a fall afternoon. Each apple is cored and filled with a golden blend of coconut oil, honey, Ceylon cinnamon, ginger, and turmeric — a spice combination that feels a little special without requiring anything complicated. The water in the bottom of the baking dish steams the apples as they roast, keeping them lusciously tender while the filling caramelizes into a glossy, spiced syrup you'll want to spoon over every bite. For anyone navigating tree-nut restrictions, this recipe is a genuinely satisfying option — there's no almond flour, no almond extract, and no nut-based toppings hiding in the ingredient list. The optional shredded coconut adds a subtle chew and toasty finish, but the dish is completely delicious without it. Spoon those pan juices over the top before serving and you've got a naturally sweet, wholesome dessert that feels far more indulgent than it actually is.

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Ingredients

4 servings

4 medium baking apples (such as honeycrisp or braeburn)
3 tbsp coconut oil, melted
2 tbsp honey
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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