Rice Free Cinnamon Baked Apples
Warm, fragrant, and naturally sweet, these baked apples are the kind of dessert that makes the whole kitchen smell incredible. Honeycrisp or Braeburn apples hold their shape beautifully in the oven, turning tender and caramelized while the filling of coconut oil, honey, Ceylon cinnamon, ginger, and turmeric bubbles down into every layer. That spice combination is genuinely special — earthy, warming, and a little unexpected in the best way. The pan juices that collect at the bottom of the dish are liquid gold, and spooning them back over the apples right before serving takes the whole thing to another level. There's no grain, no starch, no filler — just whole fruit and pantry staples doing exactly what they're supposed to do. A scatter of unsweetened shredded coconut on top adds a subtle chew and toasty finish if you want a little extra texture. Simple to pull together and impressive enough to serve to guests, this is the kind of recipe you'll come back to all autumn 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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