Pistachio Free Cinnamon Baked Apples
Warm, fragrant, and deeply comforting, these baked apples are the kind of dessert that makes the whole kitchen smell incredible. A blend of Ceylon cinnamon, ginger, and turmeric gets stirred into melted coconut oil and honey, then spooned right into the cored apples so every bite is infused with that golden, spiced filling. The water in the bottom of the baking dish steams the apples as they roast, keeping them tender all the way through while the skins blister and caramelize just enough at the edges. Optional shredded coconut adds a subtle chew and a little toasty sweetness on top. Because the ingredient list is built entirely around whole fruits, natural sweeteners, and spices, there's no need to scan labels or worry about hidden nut ingredients sneaking into your dessert. Spooning those glossy pan juices back over the apples before serving is a small step that makes a big difference — don't skip it. This is the kind of effortless, crowd-pleasing recipe you'll come back to all fall and winter long.
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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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