Mushroom Free Cinnamon Baked Apples
Warm, fragrant, and naturally sweet, 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. As they roast, the apples turn perfectly tender and the filling caramelizes into a glossy, syrupy sauce that you spoon right back over the top before serving. The optional shredded coconut adds a subtle chew and toasty contrast that takes the whole thing up a notch. Every single ingredient here is straightforward and plant-forward, so there's zero concern about hidden fungi or fungal-derived additives sneaking into your dessert. It's an effortless, crowd-pleasing dish that works just as well for a weeknight treat as it does for a dinner party finale.
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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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