Low Iodine Cinnamon Baked Apples
Warm, fragrant, and naturally sweet, these baked apples are the kind of cozy dessert that feels indulgent without requiring a single complicated ingredient. Each apple is cored and filled with a golden blend of coconut oil, honey, Ceylon cinnamon, ginger, and turmeric — a spice combination that smells absolutely incredible as it bubbles away in the oven. For anyone navigating a low-iodine approach, this recipe is a genuinely easy win because every ingredient on the list is naturally free of iodized salt, dairy, and seafood-derived additives. The recipe calls for fine sea salt specifically, which is the right call here since standard iodized table salt is one of the sneakiest sources to watch out for. As the apples bake, the pan juices caramelize into a light, spiced syrup that you spoon right back over the top before serving — don't skip that step. A sprinkle of unsweetened shredded coconut adds a little texture and a subtle tropical note if you want it. It's the kind of simple, wholesome dessert that works just as well on a weeknight as it does when you're entertaining.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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