Caffeine Free Cinnamon-Walnut Baked Apples
Warm, tender baked apples filled with a golden walnut-and-oat mixture might be the most comforting dessert you can pull together with a handful of pantry staples. Honeycrisp or Braeburn apples hold their shape beautifully in the oven, so each one comes out soft but still structured — a perfect little edible bowl. The filling gets its depth from maple syrup, cinnamon, ginger, and a whisper of turmeric, all of which toast together into something that smells absolutely incredible as it bakes. Every single ingredient here is naturally free of caffeine, so there's no need to scrutinize labels or swap anything out — it just works as written. A drizzle of honey at the end adds a glossy, floral finish that takes the whole thing over the top. This is the kind of recipe that feels special enough for a dinner party but is genuinely simple enough for a quiet weeknight when you want something sweet without a lot of fuss.
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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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