Barley Free Cinnamon Baked Apples
Warm, fragrant, and naturally sweet, these baked apples are the kind of dessert that makes the whole kitchen smell incredible. Honeycrisp or Braeburn apples are cored and filled with a golden spice blend of Ceylon cinnamon, ginger, and turmeric, then drizzled with honey and coconut oil before going into the oven. The result is tender, caramelized fruit with a lightly spiced filling that pools into the pan juices — which you then spoon right back over the top before serving. Every single ingredient here is straightforward and grain-free, so there's no need to scrutinize labels for hidden grain-based additives or fillers. The optional shredded coconut adds a subtle chew and a hint of tropical richness that takes the whole thing up a notch. This is the kind of effortless, wholesome dessert that works just as well on a weeknight as it does when you're trying to impress guests.
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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
- 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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