Legume Free Cinnamon Baked Apples
Warm, fragrant, and naturally sweet, these baked apples are the kind of cozy dessert that makes the whole kitchen smell incredible. Honeycrisp or Braeburn apples hold their shape beautifully in the oven, turning tender and caramelized while soaking up a filling of coconut oil, honey, and a warming trio of Ceylon cinnamon, ginger, and turmeric. That spice blend is what sets this recipe apart — earthy, slightly floral, and deeply comforting without being heavy. Every ingredient here is straightforwardly legume-free, so there's no need to scan labels or second-guess anything. The optional shredded coconut adds a subtle chew and toasty contrast to the soft, juicy apple. Spooning those glossy pan juices back over the top before serving is a small step that makes a big difference. Serve them as-is or alongside a scoop of coconut cream for a dessert that feels indulgent but couldn't be simpler to pull off.
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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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