Chicken Free Cinnamon Baked Apples
Warm, fragrant, and naturally sweet, these baked apples are the kind of dessert that makes the whole kitchen smell like a cozy autumn afternoon. 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 a little special without requiring any complicated technique. The water poured into the baking dish steams the apples as they roast, keeping them incredibly tender while the filling caramelizes into a glossy, spiced syrup that pools at the bottom of the pan. Spooning those pan juices back over each apple before serving is a small step that makes a big difference. Optional shredded coconut adds a subtle chew and toasty contrast to the soft fruit. This is a completely plant-based, wholesome treat with no animal proteins to navigate — just simple pantry ingredients doing beautiful work together.
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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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