Wheat Free Cinnamon Baked Apples
Warm, tender, and fragrant with cinnamon, ginger, and a whisper of turmeric, these baked apples are the kind of dessert that makes the whole kitchen smell incredible. Honeycrisp or Braeburn apples are ideal here because they hold their shape beautifully in the oven while still turning buttery-soft all the way through. The filling is nothing more than coconut oil, honey, and a handful of spices — no flour, no grains, no hidden additives — so it's naturally free of wheat without any substitutions or workarounds required. That simplicity is exactly what makes it work so well. A spoonful of the caramelized pan juices drizzled over the top right before serving takes the whole thing to another level. The optional shredded coconut adds a subtle chew and a little toasty sweetness that pairs beautifully with the spiced filling. Whether you're serving this as a weeknight treat or a cozy dinner-party dessert, it's the kind of recipe that looks far more impressive than the effort it actually takes.
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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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