Walnut 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 almost luxurious for how simple it is to pull together. The water in the bottom of the baking dish steams the apples as they roast, keeping them tender and producing gorgeous pan juices you spoon right back over the top before serving. For anyone navigating tree nut allergies or sensitivities, this recipe is a genuinely satisfying find — classic baked apple recipes often sneak in chopped walnuts or pecan-heavy fillings, but this one skips all of that without sacrificing any of the cozy, indulgent feel. The optional shredded coconut adds a subtle chew and toasty note if you want a little texture in each bite. It's the kind of naturally wholesome dessert that works just as well on a weeknight as it does when you're trying to impress 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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