Capsaicin 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, aromatic depth — all flavor, zero heat, which makes this a genuinely satisfying option for anyone who needs to avoid capsaicin. So many spiced desserts sneak in cayenne or chili-based warming agents, but every ingredient here is completely free of that concern. Coconut oil and honey melt down into the apple's cavity as it bakes, creating a luscious, caramel-like syrup that pools at the bottom of the dish. Spooning those pan juices back over the apples before serving is the move — don't skip it. The optional shredded coconut adds a subtle chew and a little toasty contrast to the soft, yielding fruit. It's an elegant, fuss-free dessert that feels far more special than the effort involved.
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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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