Pecan 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 a little special without being fussy. The water in the bottom of the baking dish steams the apples as they roast, keeping them tender all the way through while the filling caramelizes into a glossy, spiced syrup. Spooning those pan juices back over the top right before serving is a small step that makes a big difference. This is the kind of naturally tree-nut-free treat that doesn't feel like it's missing anything — no swaps, no substitutions, just honest ingredients doing their job beautifully. Optional shredded coconut adds a subtle chew and a hint of tropical sweetness if you want a little extra texture. It's simple enough for a weeknight but impressive 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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