Lactose 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 feels indulgent without a drop of dairy in sight. Coconut oil stands in beautifully for butter, keeping the filling rich and glossy while staying completely plant-based in the fat department. The spice blend — Ceylon cinnamon, ginger, and a touch of turmeric — gives each apple a warmly complex flavor that goes well beyond a basic sprinkle of cinnamon sugar. Honeycrisp or Braeburn apples hold their shape in the oven without turning to mush, so you get that satisfying tender bite with a little structure still intact. As they bake, the water in the bottom of the dish mingles with the spiced filling and caramelizes into pan juices that you spoon right back over the top — don't skip that step, it makes a real difference. Optional shredded coconut adds a subtle chew and a hint of toasty flavor if you want a little extra texture. It's an effortless, feel-good dessert that anyone at the table can enjoy, no substitutions required.

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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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