Hazelnut Free Cinnamon Baked Apples
Warm, tender baked apples filled with a golden spice blend make for one of the most comforting desserts you can pull out of the oven. The filling here leans on coconut oil and honey to carry a fragrant mix of Ceylon cinnamon, ginger, and turmeric — a combination that smells absolutely incredible as it bubbles away in the oven. Tree nut allergies can make cozy fall desserts tricky, since so many stuffed apple recipes call for chopped nuts or nut-based crumbles in the filling, but this one sidesteps all of that without sacrificing any richness or texture. The optional shredded coconut adds a subtle chew and a little toasty sweetness on top, and it's completely safe to leave out if you prefer a cleaner finish. Spooning those caramelized pan juices back over each apple before serving is a small step that makes a big difference — don't skip it. These work beautifully as a weeknight treat or a low-fuss dinner party dessert that looks far more impressive than the effort involved.
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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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