Barley Free Cinnamon-Walnut Baked Apples
Warm, tender baked apples filled with a golden cinnamon-walnut mixture are the kind of dessert that makes your whole kitchen smell incredible. The filling comes together in one bowl — chopped walnuts, rolled oats, maple syrup, olive oil, and a warming blend of cinnamon, ginger, and turmeric — and gets pressed right into each cored apple before baking. For anyone navigating a barley-free lifestyle, this recipe is naturally in the clear: every ingredient is straightforward and easy to verify, with no grain-based fillers or hidden additives to second-guess. The oats bring just enough heartiness to the filling without any barley in sight, and the maple syrup keeps things naturally sweet. A splash of water in the baking dish steams the apples from the bottom up, so they turn perfectly soft all the way through while the topping crisps and caramelizes on top. Finish with a drizzle of honey and you have a dessert that feels indulgent but is genuinely wholesome — the kind of thing you'll want to make on a cool evening when comfort food is calling.
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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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