Chestnut Free Cinnamon Baked Apples

Total time1 hr

Prep time10 min

Cook time45 min

4.6

(7)

Warm, fragrant, and naturally sweet, these baked apples are the kind of cozy dessert that makes the whole kitchen smell incredible. Each apple is cored and filled with a golden blend of coconut oil, honey, Ceylon cinnamon, ginger, and turmeric — a 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 spiced filling caramelizes gently in the cavity. Spooning those glossy pan juices back over the top before serving is a small step that makes a big difference. For anyone navigating tree nut restrictions, this recipe is a genuinely satisfying fall or winter treat — every ingredient is straightforward, and there's nothing hidden to second-guess. The optional shredded coconut adds a subtle chew and toasty contrast without complicating the ingredient list. Serve them as-is or alongside a scoop of your favorite dairy-free ice cream for something that feels truly special.

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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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