Seeds Free Cinnamon Baked Apples

Total time1 hr

Prep time10 min

Cook time45 min

4.6

(7)

Warm, fragrant, and naturally sweet, these baked apples are the kind of cozy dessert that makes the whole kitchen smell incredible. Each apple is cored and filled with a golden blend of coconut oil, honey, Ceylon cinnamon, ginger, and turmeric — a spice combination that feels both comforting and a little unexpected. 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 beautifully in the cavity. For anyone navigating a seeds-free lifestyle, this recipe is a genuinely easy win — no hidden seed oils, no sesame, no poppy or sunflower seeds lurking in a crumble topping. The optional shredded coconut adds a subtle chew and toasty flavor, but the apples are just as satisfying without it. Spooning those glossy pan juices back over each apple before serving is a small step that makes a big difference in flavor. Serve them as a weeknight treat or a dinner-party dessert — they look far more impressive than the effort required.

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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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