Gut Friendly Cinnamon Baked Apples
Warm, fragrant, and naturally sweet, these baked apples are the kind of dessert that feels indulgent without asking anything difficult of your digestive system. The filling leans on coconut oil and honey instead of butter and refined sugar, keeping things gentle while still delivering that caramelized, spiced depth you want from a baked fruit dessert. Ceylon cinnamon is the star here — it's a softer, more delicate variety than the common cassia kind, and it pairs beautifully with the anti-inflammatory warmth of ginger and turmeric. Together, those three spices make this feel like more than just a sweet treat. Honeycrisp or Braeburn apples hold their shape through the long bake, so you get tender, yielding fruit rather than a collapsed, mushy mess. Spooning the pan juices back over the apples at the end is a small step that makes a big difference, coating everything in a glossy, spiced syrup. It's the kind of recipe that's easy enough for a weeknight but special enough to serve to guests.
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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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