Celery 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. 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 both comforting and a little unexpected. The water poured into the baking dish steams the apples as they roast, keeping them tender all the way through while the filling caramelizes beautifully in the cavity. Optional shredded coconut adds a subtle chew and a hint of tropical richness that takes the whole thing up a notch. Every ingredient here is straightforward and naturally free of the sneaky fillers or flavor enhancers that can make store-bought desserts a concern. Spooning those glossy pan juices back over the apples right before serving is a small step that makes a big difference in flavor. This is the kind of simple, wholesome recipe you'll come back to all autumn long.
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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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