Citrus Free Cinnamon Baked Apples
Warm, fragrant, and deeply comforting, these baked apples are the kind of dessert that makes the whole kitchen smell incredible. A cavity carved into each apple gets filled with a golden blend of coconut oil, honey, Ceylon cinnamon, ginger, and turmeric — a spice combination that feels both cozy and a little unexpected. The water in the bottom of the baking dish steams the apples as they roast, keeping them tender all the way through while the filling caramelizes into something almost syrupy. Spooning those pan juices back over the apples right before serving is a small step that makes a big difference in flavor. For anyone navigating a citrus-free lifestyle, this recipe is a natural fit — every ingredient is straightforwardly free of citrus fruit, juice, or zest, so there's nothing to swap or second-guess. The optional shredded coconut adds a subtle chew and a hint of toasty sweetness on top. It's a simple, wholesome dessert that genuinely delivers on both taste and ease.
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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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