Black Pepper Free Cinnamon Baked Apples
Warm, fragrant, and naturally sweet, these baked apples are the kind of cozy dessert that makes the whole kitchen smell incredible. The filling leans on Ceylon cinnamon, ginger, and turmeric for a layered spice profile that feels complex without any heat — which is exactly what makes this recipe such a reliable pick when avoiding pungent spices like black pepper. Coconut oil and honey meld together in the cavity of each apple as it bakes, creating a glossy, caramel-like sauce that pools at the bottom of the dish and gets spooned right back over the top before serving. Honeycrisp or Braeburn apples hold their shape beautifully in the oven, going tender and jammy without turning to mush. A scatter of unsweetened shredded coconut adds a subtle chew and a little toasty contrast if you want it. This is one of those recipes that looks impressive but asks very little of you — just a handful of pantry staples and about an hour from start to finish.
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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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