Capsaicin Free Cinnamon-Walnut Baked Apples
Warm, fragrant, and deeply satisfying, these baked apples are the kind of dessert that makes the whole kitchen smell incredible. A cinnamon-forward walnut and oat filling gets tucked into cored Honeycrisp or Braeburn apples, then roasted until golden and tender — no pepper, no heat, just cozy spice from cinnamon, ginger, and a whisper of turmeric. For anyone managing sensitivity to capsaicin, this is the kind of recipe that proves comfort food doesn't need to be off-limits. Every ingredient here is naturally free from nightshade-derived heat, so there's no label-scanning or substitution stress involved. The maple syrup and olive oil bind the filling into something almost crumble-like, and a final drizzle of honey takes it over the top. It works beautifully as a weeknight treat or an easy dinner party dessert that looks far more impressive than the effort required.
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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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