Yeast Free Cinnamon Baked Apples
Warm, fragrant, and naturally sweet, these baked apples are the kind of dessert that makes the whole kitchen smell like a cozy autumn afternoon. Each apple is cored and filled with a golden blend of coconut oil, honey, Ceylon cinnamon, ginger, and turmeric — a combination that feels almost medicinal in the best possible way. The water poured into the baking dish steams the apples as they roast, keeping them tender and creating rich, spiced pan juices you'll want to spoon over every bite. For anyone navigating a yeast-free lifestyle, this is the kind of sweet treat that requires zero compromise — every single ingredient is straightforwardly clean, with no fermented or leavened components anywhere in sight. The optional shredded coconut adds a subtle chew and a little toasty contrast against the soft, yielding apple flesh. It's simple enough to throw together on a weeknight but impressive enough to serve to guests, especially with those glossy pan juices drizzled on top.
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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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