Macadamia Free Cinnamon Baked Apples
Warm, fragrant, and deeply comforting, these baked apples are the kind of dessert that makes the whole kitchen smell incredible. Each apple is cored and filled with a golden blend of coconut oil, honey, Ceylon cinnamon, ginger, and turmeric — a spice combination that feels both cozy and a little unexpected. The water in the bottom of the baking dish steams the apples as they roast, keeping them tender all the way through without turning mushy. Spooning those caramelized pan juices back over the top before serving is a small step that makes a big difference. There are no nuts anywhere in this recipe, so anyone navigating tree nut concerns can dig in without a second thought — no label-scanning required. The optional shredded coconut adds a subtle chew and toasty finish, but the dish is completely satisfying either way. It's simple 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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