Cashew Free Cinnamon Baked Apples
Warm, fragrant, and deeply comforting, 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 blend of coconut oil, honey, Ceylon cinnamon, ginger, and turmeric — a spice combination that feels almost luxurious for how simple it is to pull together. The water poured into the baking dish creates a light, syrupy pan juice that you spoon right back over the apples before serving, which takes the whole thing to another level. For anyone navigating tree nut allergies or sensitivities, this recipe is a genuinely satisfying find — rich and indulgent-tasting without a single nut in sight. The optional shredded coconut adds a subtle chew and a little toasty sweetness on top, but the dish holds its own beautifully either way. It's the kind of wholesome, fuss-free recipe you'll come back to every time apple season rolls around.
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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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