Almond Free Cinnamon-Walnut Baked Apples
Warm, tender baked apples filled with a golden walnut-oat mixture are the kind of dessert that makes the whole kitchen smell like a cozy autumn afternoon. The filling comes together in a single bowl — chopped walnuts, rolled oats, maple syrup, olive oil, and a warming blend of cinnamon, ginger, and turmeric — so there's very little prep before the oven does all the heavy lifting. Because the recipe leans entirely on walnuts rather than almonds or almond-based products, it's a genuinely satisfying option for anyone navigating an almond allergy or sensitivity without having to swap or substitute a thing. The water poured into the bottom of the baking dish keeps everything moist as the apples soften, and that optional honey drizzle at the end adds just the right finishing touch. It's the kind of wholesome, naturally sweet dessert that feels indulgent but is built from a short, straightforward ingredient list you can easily verify before you start.
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Learn more →Ingredients
4 servings
- 4 medium firm baking apples (such as honeycrisp or braeburn)
- ½ cup raw walnuts, roughly chopped
- ¼ cup old-fashioned rolled oats
- 2 tbsp maple syrup
- 1 tbsp extra virgin olive oil
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground turmeric
- ¼ tsp fine sea salt
- ½ cup water
For serving
- 1 tbsp honey, for drizzling (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Using a melon baller or small spoon, core each apple from the top, removing the seeds and creating a cavity about 1 inch wide and 1½ inches deep, leaving the bottom of the apple fully intact so the filling stays in place.
- 2
In a small mixing bowl, combine the chopped walnuts, rolled oats, maple syrup, olive oil, cinnamon, ginger, turmeric, and salt. Stir until the oats and walnuts are evenly coated and the mixture holds together loosely.
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