Brazil Nut Free Cinnamon-Walnut Baked Apples
Warm, tender baked apples filled with a golden walnut-oat mixture are the kind of dessert that makes your whole kitchen smell like a cozy autumn afternoon. Firm varieties like Honeycrisp or Braeburn hold their shape beautifully in the oven, so each apple comes out soft but still structured — perfect for scooping up every bit of that spiced filling. The stuffing combines roughly chopped walnuts and rolled oats with maple syrup, olive oil, cinnamon, ginger, and a hint of turmeric, creating a lightly sweet, warmly spiced crumble that turns golden and fragrant as it bakes. For anyone navigating tree nut restrictions, it's worth knowing that walnuts are the only nut in this recipe, and there are no hidden blends or mixed-nut products that could introduce unwanted cross-contact. Every ingredient here is straightforward and easy to source, so you stay in full control of what goes into the dish. A drizzle of honey at the end is optional but honestly hard to skip. This one works just as well as a weeknight treat as it does as a dinner party dessert.
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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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