Celery Free Cinnamon-Walnut Baked Apples
Warm, tender baked apples filled with a golden walnut-and-oat mixture are the kind of dessert that makes the whole kitchen smell like a cozy autumn afternoon. Firm varieties like Honeycrisp or Braeburn hold their shape beautifully in the oven, so you get a soft but structured apple that cradles every bit of that spiced filling. The combination of cinnamon, ginger, and a hint of turmeric gives the filling real depth without being overpowering, while maple syrup and olive oil bind the walnuts and oats into something almost caramel-like as it bakes. There is nothing in this recipe to worry about from a celery perspective — no hidden vegetable blends, no store-bought stuffing mixes, no broth with mystery aromatics — just straightforward, whole ingredients you can feel good about. A drizzle of honey at the end is optional but genuinely worth it, adding a glossy, floral finish that pulls everything together. This is the kind of naturally simple recipe that works just as well for a weeknight treat as it does for 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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