Mustard Free Cinnamon Baked Apples
Warm, fragrant, and deeply comforting, these baked apples are the kind of dessert that makes the whole kitchen smell incredible. Honeycrisp or Braeburn apples are 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 turmeric and ginger add a subtle warmth that plays beautifully against the natural sweetness of the fruit as it softens in the oven. A splash of water in the baking dish keeps everything moist and creates pan juices you'll want to spoon generously over the top before serving. For anyone navigating a mustard-free lifestyle, this recipe is a genuinely stress-free choice — every ingredient is straightforward, with no condiments, spice blends, or sauces that might sneak mustard in through the back door. The optional shredded coconut adds a light, toasty finish that makes each apple feel a little more special. It's an elegant, fuss-free dessert that works just as well on a weeknight as it does when you're trying to impress.
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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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