Shellfish 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 Ceylon cinnamon, ginger, turmeric, coconut oil, and honey — a spice combination that feels almost luxurious for how simple it is to pull together. As they roast, the apples turn tender and jammy, their skins pulling back just enough to reveal that bubbling, caramelized filling inside. Spooning the pan juices back over each apple before serving is a small step that makes a big difference, coating everything in a glossy, spiced syrup. Optional shredded coconut adds a subtle chew and a hint of toasty flavor if you want a little extra texture. This is naturally free from anything that could raise concerns at the seafood counter — every ingredient is straightforward pantry staple or fresh produce, so there's no label-reading stress involved. It's an effortless, crowd-pleasing finish to any meal, and it tastes far more impressive than the short ingredient list would suggest.
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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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