Nutmeg Free Cinnamon Baked Apples
Warm, tender baked apples are one of those desserts that feel indulgent but come together with almost no effort. These are filled with a fragrant blend of Ceylon cinnamon, ginger, and turmeric — a spice lineup that delivers real depth and warmth without a trace of nutmeg anywhere in the recipe. That matters more than you might think, because so many classic baked apple and fall spice recipes lean heavily on nutmeg as a default, making them off-limits for anyone who needs to avoid it. Here, the Ceylon cinnamon brings a softer, more floral heat than regular cassia cinnamon, while the ginger adds a gentle kick and the turmeric rounds everything out with an earthy undertone. Coconut oil and honey create a glossy, caramelized filling that pools into the cavity and mingles with the pan juices as the apples roast. Spooning those juices back over the apples right before serving is the move that takes this from simple to seriously good. Serve them as-is or with a scoop of vanilla ice cream for something that feels genuinely special.
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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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